Im a long time reader, but finally achieve a bread that Im not ashamed to share with you guys.
This is a Tartine-style bread with some dry figs and brazil`s nuts. Its basically the Tartine recepie from the Weekend Bakery website (weekendbakery.com), so they describe the steps much better than I could do it.
My levain is fed with a 1-3-3 ratio (usually 20g of levain, 60g water and 60g whole wheat). Usually I make the poolish the night before baking, in the counter, and it sits the whole next day in the fridge (I work all day, so nightime is where the magic happens here). After the autolyse stage, I added the water part II (see recepie in the website), salt and dry figs (60g) along with brazil`s nuts grinded in a food processor (30g).
I pre-heat my oven 1 hour before bake time. The bread goes to the oven inside an old oval shaped cast iron casserole (see pictures below), 30min with lid on and another 5-7min without it. Inside my oven theres a piece of soapstone that I use as a base for the cast iron.
