The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Country

March 18, 2014 - 6:37pm

CeciC

Tartine Country

This is my first attempt at tartine country without messing with its flour blend. Yew~~ this is really difficult not to add more whole grains.

Tartine Country loaf
Source	Tartine

Total Weight	1770
Serving	2
Weight per Serving	885

Total Flour		1100
Total Water		850
Total Hydration		77.27%
Multi-grain %		13.64%


	Build 1	Build 2	Build 3	Soaker	Final Dough	Add-In	Total
Levain
White Starter (100%)	100						100
Wholewheat Starter	100						100
Rye Starter							0
Yeast Water Levain (100%)							0
							200
Flour
Extra-High Protein Flour (>14%)							0
Bread Flour					900		900
AP Flour							0
	200	0	0	0	900	0	900
Wholemeal Flour
Wholewheat Flour					100		100
							0
							0
	0	0	0	0	100	0	100
Liquid
Water					700	50	750
Milk							0
Raisin Soaker Water							0
Yeast Water							0
							0
							0
							0
	0	0	0	0	700	50	750
Others							0
Yeast							0
Salt					20		20
Cinnamon (2 Tbs)							0
							0
							0
	0	0	0	0	20	0	20
ADD-IN							0
Raisin (2 Cups)							0
	0	0	0	0	0	0	0


Direction
Autolyse all ingridient (except Salt)	30 Min
Add Salt and 50G withheld water, Mixed with Pincer Method
S&F 4 Times @ 30min interval	15Mins
Total Bulk Fermentation	4 Hours
Refridgerate /	8Hours
Bake - with steam (using heated kitchen towel)	20-25
Bake without steam	25

I guess my oven wasnt hot enough so the skin form before it breaks open. Its better to have it baked in dutch oven. It has very nice blister from the overnight retard. Not too sour and very nice balance loaf. I wouldnt mind having it everyday~!!