February 28, 2015 - 3:14am
Tartine Bread "Basic Country Bread" with Original Recipe...
This is my Tartine "Basic Country Bread" with original recipe...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 375 gr Water (%75 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
Whole water percentage is %77.2.. That is original recipe from the "Tartine Book"...
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Nice looking loaf. Lovely crust color and nice open crumb. Can't see much bran in it, though. Did you perhaps sift it out, or did you use a very finely milled flour? My Tartine always has more visible bran in it. Could just be the way the pic was taken, though. :)
I have used very finely stone milled whole wheat flour of 50 gr...
I can show you the photo I used one...
That explains it! What did it taste like? It is one of my favorite loaves. :)