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We are moving! New job awaits in Seattle, we are packing up everything (including my baking stone and 10+ different kinds of flour), selling the house, leaving town in less than 10 days. I am excited for the new beginning, but, can I still keep the name "TxFarmer" now that I am not living in TX, and our new home will be in downtown Seattle? :P

With the pending move, I am trying my best to use up ingredients, a good chunk of my grain supply went into this bread. The formula is from Hamelman's "Bread", but I increased hydration a tiny bit (trust me, it's still a dryer dough), and left out the instant yeast.

Note: makes one 550g loaf

- levain
bread flour 54g
water 69g
starer (100%) 10g

1. Mix and let rise at room temp for 12 hours.

- soaker
grains 85g
water 98g

2. Mix and soak overnight

- final dough
bread flour 173
whole wheat flour 227g
water 205g
salt 10g
honey 14g
soaker all
levain 122g

3. Mix everything but salt autolyse for 20 to 60min, add salt, mix @ medium speed for 3-4 min until gluten starts to develope.
4. Bulk rise at room temp (~75F) for about 3hrs. S&F at 50, 100, 150min.
5. Shape into boule, put in basketes smooth side down, put in fridge over night.
6. Next morning take the dough out to finish proofing, about 100min for me. Score.

7. Bake at 460F with steam for the first 15min, take out the pan with water, keep baking @450F for another 30min.

Awesome ovenspring.

Pretty open crumb for such a dry dough with 50%ww and so much grains. For the grain blend, I used oats, rye flakes, cornmeal, flaxmeal, and cracked wheat,  complemented by rich ww taste, creating a flavorful loaf.

 
1 cup warm milk 2 dl
2 tablespoons sugar
1 tsp salt
50 g of soft butter
1 egg
100 g of yogurt
600 gram flour
20 ram yeast
+ 1 egg for lubrication
The dough for the lubrication of:
150 g Mascarpone cheese
150 g pumpkin
few sweetener
A cs. of vanilla sugar
2 tablespoons cornstarch

baby Sponge
Some black coffee

The yeast should megfuttatni little milk.
Moderately soft dough kalácstésztát
Half an hour keleszteni be covered with a board and can be sampled.

I made half of the croissant. Rectangular and I gave the anointing and the cheese pumpkin mixture. Anointed the dough thinly and dipped in coffee cake ráfektettem baby and rolled up.

The remaining dough in different samples was developed.

Been clearing up old files on my PC and found photos of breads I baked ages ago and had comletely forgotten about….. One of them was Tartine’s Basic Country Bread.

Ever since I read Shiao-Ping’s blog about her ‘imitation of Chad Robertson’s Country Sourdough’ and all the buzz following the publication of ‘Tartine Bread’ last year, I’d been so intrigued to find out how wonderful its famous bread.  Thought of buying a book, but didn’t in the end after reading many reviews and contemplating for a long time. It was very interesting to read Eric’s view on the book he posted a while ago, because that was exactly what I’d thought the book might be like and the reason why I decided not to buy. 

 But still, my interest in the bread itself never faltered, so I searched through the internet for the formula and found this wonderfully generous site with detailed formula. It was a God sent! (Thank you, Martha! :))

 Didn’t follow its method of ‘how to start the levain’ but I just fed my starter with 50:50 = WW : Strong with hydration of 75%, as my regular starter, and increased the ratio of pre-ferment to a bit over 30%.  Here’s my formula for my take.

My Take on the famous Tartine’s Basic Country Bread

INGREDIENTS

Levain.....WW 35g

                  Strong flour 35g

                   Water 50g

Main Dough ..... Strong 220g *

                                Plain  50g *

                                        * (or 270g AP flour)

                                 WW  30g

                                 Water  210g

                                  Salt 6g

 METHOD

1. Mix WW and strong flour for the levain ingredient. Feed the starter with it twice during 10-12 hr period before use.  (1^st feed = 20g flour + 15g water, 2^nd feed = 50g flour + 35g water)
2. Mix all of the levain with main dough flours and water until shaggy mess. Autolyse for 30 – 40 minutes.
3. Sprinkle the salt over the dough and S & F in the bowl until the salt is evenly distribute. Rest for 40- 45 minutes.
4. Repeat S & F in the bowl every 35 – 40 minutes over next 3 hrs until the dough increases the volume by 30% or so.
5. Pre-shape and rest for 20 minutes.
6. Shape and cold retard overnight.
7. Take out of the fridge and leave until the dough returns to room temperature and fully proofed. (finger-poking test!)
8. Pre-heat the oven to 240C with a Pyrex with lid or a cast iron/Dutch oven in it.
9. Bake at 240C for 20 minutes in a covered Pyrex (or similar).
10. After 20 minutes, remove the cover, lower the temperature to 200C, and bake for another 20 minutes.

Verdict :  Not too sure……:p  It was pleasant tasting bread with quite well balanced, gentle flavour, for sure.  I can see why a lot of people like this as the daily basic bread, but tbh it was too gentle and lacked complexity of flavour I’m used to from other breads I bake regularly, I thought.  It was good bread, but to be entirely honest, I didn’t find it was that sensational.  Which is actually very similar thing I’d found from Hamelman’s Pain au Levain (::gasps:: BLASPHEMY!!!!) ; another bread which is very popular,  but the one I only baked a few times.

I did not follow CR’s formula to a tee, so it’s quite possible I’m missing something here, I must admit.  

 OK….I’m open to anyone telling me off!!!

 ::braces herself::   :p

(Must admit it makes good sandwich bread, though, thanks to its mild flavour profile, probably....)