ml's blog

Since so many are baking from the new Tartine 3, how about letting us all know which flours are giving the best bakes?

What are you using for your "strong bread flour"? High extraction, AP, etc.

 Bordelaise, nothing special, surprisingly heavy, probably over-mixed. Good for soup.

Husband preferred Field Blend # 1( in the back) , less bitter than T3, but thought both were very good. There is a little more wheat in the T3, might be the difference.

At least I didn't chuck any to the birds :)

Yesterday I baked 3 Rye breads from 3 different books.

 Lower left is Bordelaise from French Culinary Inst. 10% rye, 69% hydration, machine mixed.

2 on top are Field Blend #1 from FWSY, 25% whole grain, 75% hydration, hand mixed.

And! lower right is the 1st T3 bread that looks like bread:) Wheat-Rye 10%. I reduced the 50/50 blend of the high extraction to 25ww/75 ap, &, because I reduced the wheat I reduced to 80% hydration, hand mixed.

As soon as they all cool I will compare crumb & flavor.

A dear friend bought all the bread @ Tartine & is mailing some to me! 

More to follow :)

ml

This week I baked 2 new loaves, both multigrain.

One is Mark Sinclair's Multigrain, nearly 50% WW + multigrain soaker. Very good!

The other is, 60/40 Farro Spezzato by Mike Zakowski, with 10% cracked wheat (I didn't have cracked spelt).

Very happy with both, especially for so much WW.

Husband says the 60/40 may be favorite so far :)

ML

Hi all,

I have not autolysed for more than 2 hrs., & would like to try the "enzymatic 12hr autolyse". I have been told that this will not work with my regular starter.

Has anyone tried a 12hr autolyse with regular starter?

I will experiment, but would like to know.

ml

Just pre-ordered Chad Robertson's next book, due out Nov. available through Amazon!