I decided to go back to Tartine Bread's Country Loaf since I had quite a bit of success the last time I made it. I need some bread for a staff snack this week (working a stretch of 8 days even though I am retired) and wanted something a bit different so I chose the Country Loaf with Sesame.
1. Used DBM method of building up the levain over three feedings so started with 15 grams of starter, 15 grams of partially sifted flour from a local miller and 15 grams of warm water. Next feeding about 4 hours later was 30 grams of flour and 30 grams of water. Last feeding was 60 grams of flour and 60 grams of water. Then let it sit in my lit oven with the door cracked until it doubled which took a bit longer than 4 hours.
2. Mixed 700 g of water at 80 degrees F with 200 grams of the levain and then added 900g of Roger's unbleached no additives flour and 100 g of WW flour from our local miller, Brulée Creek.
3. Let sit/autolyse for 25 minutes. (Yes, I know autolyse is only water and flour, no levain but go fight that battle with Robertson. I just do what I am told. ;) )
4. Added 20 g of salt and 50 g of water. Used pincer method and folding to incorporate. Dough temp was 80.2. Put into oven with door cracked open and light on to start fermenting.
5. Did first fold a half hour later and at that time, added half a cup of sesame seeds (recipe called for a cup but not having had sesame bread, I decided to thread lightly). Seeds were previously toasted in a frying pan and left to cool. Used pincer method and folding to distribute the seeds evenly.
6. Continued to do stretches and folds every half hour for a total of 6 sets of folds. Total fermenting time so far was 3 hours.
7. Read on another blog that a trick to see if the dough was ready was to tilt the bucket and see if the dough pulled away from the side easily. Mine wasn't so followed the same path as the person on the blog and left it alone for another hour and a half in the oven. By then, the dough had easily grown by at least 30% and felt nice and billowy (is that a word?).
8. Divided, preshaped and gave it a half hour rest. Shaped it, rolled it in raw sesame seeds and put it in the proofing baskets seam side up.
9. Put it in the fridge for overnight proofing (11.25 hours). Took fridge temperature - 40.5 F. Not sure if that is totally accurate as my instant read thermometer changed very quickly once it hit room temperature air but at least I got an idea of what the temp is in there. Seems to be a bit high so I know to stick to 10-11 hour proofing times if I do overnight proofing.
10. Heated oven and dutch ovens to 500F for 45 minutes. Pulled the loaves out of the fridge and used the parchment paper sling to transfer the loaves to the DO. Makes a lot less mess than flouring the counter and then dropping the loaves in the DO like Ken Forkish does. I scored the loaves before putting into the DO.
11. Baked at 500F for 20 minutes, dropped the temp to 450F, baked a further 10 minutes and took the lid off. Loaves showed decent although not huge oven spring. I think I need to stick to 10 hours for proofing in the fridge. Baked the loaves for a further 25 minutes although the loaves never got really dark. Might be due to the amount of white flour in the dough.
I waited several hours before cutting one loaf up to freeze. I am super happy with the crumb.
It tasted even better than it smelled. Now, I understand why my friend loves Sesame breads. These are definitely to be repeated. I may try the Tartine 3 version which includes more WW flour (200 g vs 100 g), more hydration and leave out the wheat germ. I am wondering if the wheat germ might be weighing down the loaves that I am making out of that book. Anyhow, that will be for another time.
Here it is sliced. Yes, I do love those huge holes. That is what I am striving for!
Danni, one happy baker!