February 19, 2014 - 2:50pm
Tartine 3 Baking Temperatures
In the Tartine 3 MASTER RECIPE, you heat the oven to 500, put the dough in a dutch oven, and after 20 minutes of baking reduce temperature to 450 and bake for another 30 minutes. In Tartine 1,the temperature in the oven was immediately reduced to 450 after the dough was in the dutch oven. So CR changed his process somewhat? How are the results?
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I did one yesterday and it turned out good. The biggest difference was the color of the crust. It looks like the picture on the cover of the book; dark mahogany. The extended time in the oven with longer high temps being the obvious reason. I cook for myself, so I use a scaled down version of his recipes, but the ratios and techniques are the same except the for the adjustment of bake time for smaller loaves. Also, I do add the weight of the flours and the weight of the water into the formula of the mix, so my hydration percent ends up a bit higher. I do that with all my mixes. I notice some bakers do that and some do not. CR does not.
With the updated version, the leaven is decreased to 150 g. from 200 g.; the hydration is increased to 85% from 75%; the salt is increased to 2.5% from 2%; and, as you noted, the bake time, temperature, and technique was modified. I didn't notice any really significant changes, other than color, but I'm still eating it as it was baked just last night. It's good. The former mix was good, too. I'm fairly new at this, and my skill level is improving. The CR bread recipes have turned out better bread for me than anything else to date.
I meant to say,"Also, I do add the weight of the flours and the weight of the water OF THE LEAVEN into the formula of the mix, so my hydration percent ends up a bit higher. I do that with all my mixes. I notice some bakers do that and some do not. CR does not.
on the Tartine bread facebook page. my response was nonchalant, as if to say... well we do things differently depending on a lot of factors... Anything can affect the baking time and temps... so with that, I started using the Tartine 3 baking procedure and so far, I like the results. But just changing any of the parameters can change the baking procedure. I think they increased temp and time bread is covered (now 30 min) with lid to compensate for higher hydration. It makes sense, but at least they could have explained this in the book... wait...ya think nobody would notice????? And they could have spent some money on quality of paper they used in the book...!!!