The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Country

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CeciC's picture
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       
SourceTartine      
        
Total Weight1770      
Serving2      
Weight per Serving885      
        
Total Flour 1100     
Total Water 850     
Total Hydration 77.27%     
Multi-grain % 13.64%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)100     100
Wholewheat Starter100     100
Rye Starter      0
Yeast Water Levain (100%)      0
       200
Flour       
Extra-High Protein Flour (>14%)      0
Bread Flour    900 900
AP Flour      0
 2000009000900
Wholemeal Flour       
Wholewheat Flour    100 100
       0
       0
 00001000100
Liquid       
Water    70050750
Milk      0
Raisin Soaker Water      0
Yeast Water      0
       0
       0
       0
 000070050750
Others      0
Yeast      0
Salt    20 20
Cinnamon (2 Tbs)      0
       0
       0
 000020020
ADD-IN      0
Raisin (2 Cups)      0
 0000000
        
        
Direction       
Autolyse all ingridient (except Salt)30 Min      
Add Salt and 50G withheld water, Mixed with Pincer Method       
S&F 4 Times @ 30min interval15Mins      
Total Bulk Fermentation4 Hours      
Refridgerate /8Hours      
Bake - with steam (using heated kitchen towel)20-25      
Bake  without steam25      
        
        

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~!!

This is the one I dropped before I pop it in the oven. Lucky enough it still sprang up in oven.

Comments

Darwin's picture
Darwin

Beautiful crust & crumb, very nice.