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Tartine: 30m rest after salt?

pizza fool's picture
pizza fool

Tartine: 30m rest after salt?

Howdy!

Rereading Tartine Bread and T3 and couldn't figure out if he calls for a rest period after adding the salt and the additional water. I've been doing a modified version of Tartine incorporating bits of Forkish and Reinhart to suit my schedule and laziness, and have always let the dough rest 30 minutes after incorporating salt and additional water after the autolyse, but maybe that's apocryphal.

Thanks,

Eli

pizza fool's picture
pizza fool

Much appreciated.

Wild-Yeast's picture
Wild-Yeast

I always add salt last. The addition of salt tightens the wheat protein and only needs three minutes of dough hook time to fully disperse it into the dough. Always rest dough beginning with the initial 30 minute hydrolys and 10 minutes after the dough has been worked after that.

Wild-Yeast

tilt's picture
tilt

i always do a rest after i add the salt yeast and water. I'm not sure if you could call my method the tartan way, but thats how it started, and over time it has been modified. 

my thinking behind the rest is to allow the gluten structure to relax after it has been mixed, and also to give the yeast time to establish themselves.