To help with planning and all the variables, I created this flow chart for the Tartine Country Bread. Of course, it doest even begin to imagine all the possibilities, but it does tackle the main ones suggested by Chad Robertson in Tartine Bread.
The " ______ | ______ " is where I place the scheduled time and the actual time.
I'd love any feedback if you have any questions or comments.
As I update, here is the link for a PDF
Thanks!
Thank you so much
hester
always looking to improve it.
small edit: shouldn't the bulk ferment 65dF be 20:30 if it's 8 hours from the rest at 12:30? same with bulk ferment fridge.
lastly, is the bulk ferment at 78dF 3 or 4 hours?
thanks!
yes, you are correct. That is what happens when you just copy over your steps and arrows late at night. I will make those corrections.
It turns out my pantry if the door is closed is 78DF at the top shelf, and 62DF on the floor. But because people keep opening the door, I've never gotten an empirical measurement. That is just what Robertson suggests in his book. I'm trying to get better at just looking and smelling. But the reason I developed this cheat sheet was so I could figure out when I could go out/be home/play bread slave.
thanks for the suggestions!
Let me know if you catch any others. :)
Sounds good. Random question, when you bulk ferment in the fridge for 12 hours, when exactly do you do all the folds? Or do you not do any?
I try to get the folds in during the first two hours per instructions. Supposedly this causes less tearing of the gluten.