The Fresh Loaf

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Tartine Country bread - 2nd attempt

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Tartination's picture
Tartination

Tartine Country bread - 2nd attempt

Evening from sunny Britain..

Here's my second attempt with increased WW (about 15%) and increased hydration:

BP: flour 100%

water 76%

salt 2%

 

Comments

David Esq.'s picture
David Esq.

That really looks great. I think I need to bake my breads a bit longer to get the coloring as dark as yours!

I have a quick question regarding the hydration - do you do the math excluding the levain?  I find it frustrating that the BBGA guidelines seem to suggest that the formulas be based off of the total ingredient list, including the flour and water making up the levain whereas Chad's book goes for the simpler approach and treats the levain separately for formula purposes.  The reason I find it frustrating is because I'd like to use one single spreadsheet so I have a better understanding of hydration, starters, etc., but that does not seem possible when bakers give some formulas with the entire levain included in the total formula dough and some people give formulas with the levain's individual components included in the total formula.

Tartination's picture
Tartination

Yes, it's a combined BP. I know it can be frustrating when the only source for a recipe is a combined BP, but on my blog, I show the dough formula so you can work out the split of % from that. If I was you I would stick to keeping them separate and build your spreadsheet that way.

David Esq.'s picture
David Esq.

Here is the spreadsheet. If you use 70% hydration in the basic formula (and change the dough weight [TDW] to 1920 grams) it tracks what you came up with. I kept it at 75% hydration though, and 1970 grams (TDW) to match the book as a default.

I think this will be helpful for anybody who wants to increase the levain, increase the hydration or change the total dough weight.

dabrownman's picture
dabrownman

I think I see the colander holes in the that crust too!  WELL DONE!

David Esq.'s picture
David Esq.

Hmm, that sounds like a great idea....does dough stick to a colander? Seems hard to flour a colander, but is it necessary to flour or oil for a dough this wet?

Tartination's picture
Tartination

dabrownman! Not sure where the colander idea came from, but it's funny lol

I'm using a proving basket with a 'colander' design in it. It's not what I ordered (I think), but I guess it'll do. I don't like using a metal bowl for overnight proves...

David Esq.'s picture
David Esq.

Ah, I don't think a colander would work. Plastic or metal, I think the wholes would cause the dough to stick.

Darwin's picture
Darwin

Very nice crust & crumb, well done.

SLKIRK's picture
SLKIRK

I WISH TO JOIN OUR FORUM --- HOW DO I DO IT? --- I LOVE TO COMMUNICATE WITH OTHER BAKERS OF LIKE INTERESTS AND I FIND THE NORTHWEST SOURDOUGH FORUM JUST WENT OFF LINE --- 

TONYK

 

tony@centex.net

isand66's picture
isand66

Just go to the home page and register if you have not and you are in the club.

Foodzeit's picture
Foodzeit

Look at the crumb, that is awesome, happy you up the hydration because I just love the size of the holes in your bread. Way to go !

Mebake's picture
Mebake

A very cute loaf, with beautiful crumb texture. Nice job, Khubz!

Tartination's picture
Tartination

Thanks a lot! It's nice and moist and chewy. the way i love it

isand66's picture
isand66

beautiful loaf. Can you show us a photo of your cool proofing basket that made this design?