The Fresh Loaf

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Tartine Sourdough - Help me understand what I did wrong..

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Gingi's picture
Gingi

Tartine Sourdough - Help me understand what I did wrong..

Hi there people.

Like many of you out there, I'm very interested in Chad's famous Tartine Bread. Therefore, I gave it a shot. I actually followed a very similar formula, taken from this website, which some of you might kow

http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-203110

The result was not impressive (I know, it's the first time, yada yada) BUT I was contemplating over what to change and how to look at the result and plan the next step.

My main concern is that the bread was way too dense. It didn't "rise" ovaly as I wanted it to.  What should I do differentially? higher temp? more steam? anything will help... I'm attaching here a picture of my final result.

 

THANK YOU!!

sonika's picture
sonika

I would suggest that you work the dough just a bit longer and not to bake inside any kind of container. Bake the dough inside a large shallow tray or even better, a large pizza stone.

Gingi's picture
Gingi

I did not bake it in a container; actually I did bake it on a stone.

Elaborate on "work the dough longer" please. Another folder? more stretches? The recipe has six (!!!) folds... isn't that enough?

mcshyd's picture
mcshyd

Did you take notes during the baking process? This looks like an under or overdeveloped rise to me, but it could be ratios, the rise temp, rise volume, etc. 

Gingi's picture
Gingi

sorry for the lame response - but notes of what?

mcshyd's picture
mcshyd

Something like this- It's so that when you get a loaf that you like, you know what you did!

 

9am

350 starter 700g water 800 white 200 wheat 9:30 

20G salt 50G water

10

10 Turns

10:30

4 turns

1100

4 turns

1130

4 turns

15% rise

1200

4 turns

1:00

4 turns

sonika's picture
sonika

From the picture and your stated concerns it seems to me that the dough consistency was not highly uniform on this loaf. I would experiment with working the dough to a point that it reaches a more uniform consistency. I would also experiment by diminishing the water quantity bit by bit and/or adding a pinch of powdered vitamin C.

Good luck!

acebaker's picture
acebaker

Vitamin C is ascorbic acid. Ascorbic acid is the main ingredient in "dough conditioner" and actually breaks down gluten. It is used in sweet breads to get a softer crumb. It usually does not help in a sour dough.

Gingi's picture
Gingi

for enlightening me.

Gingi's picture
Gingi

powdered vitamin C? that's new to me!

mcshyd's picture
mcshyd

Don't do it! I played around with Vit. C early in my Tartine experiments and it did nothing for the rise, texture, or preservation of the bread.

Can you post a photo of your starter?

mcshyd's picture
mcshyd

Gingi's picture
Gingi

here is a pic

mcshyd's picture
mcshyd

I meant don't use Vit. C. What proportions were you using? At what temp do you bake?

Gingi's picture
Gingi

I followed the instruction in the link

http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-203110

I think I should go back to the book and just follow EXACTLY what it says. Is that wise? or should I change something in advance?

Craig_the baker's picture
Craig_the baker

It looks to me as though it was under-baked. The crumb looks a bit raw, or over moist before it set. 

Gingi's picture
Gingi

The question is - higher temp or longer time in the oven?

Thanks.

 

Craig_the baker's picture
Craig_the baker

On what your oven was set to initially.  If I remember correctly, you preheat @ 475F,  when placing bread in oven it's then turned down to 450F.  From reading a bit of the thread,  am I to understand you don't use a Dutch oven or something to cover the dough in the first 20 min or so in the oven? What temp are you baking at? I would say my answer is both higher temp AND longer time. An increase of only 10-15 minutes can make a difference for you.