The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

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NYCook's picture

Tartine Bread. Want More Open Crumb

November 26, 2015 - 8:42am -- NYCook

Hi, I was wondering if you could help me with a problem I'm having with my crumb. I can not get the open holey crumb I am looking for.

I use 100% hydration Rye starter. My levain is 100% hydration 200g AP  175g Whole Wheat 25g Rye 200g water

it is nice and vigorous when I use it usually 9-12 hours later.

i then mix the dough, autolyse 60 mins add the rest of the salt and water.

Jane Dough's picture

Tartine Bread

November 22, 2015 - 3:42pm -- Jane Dough

This weekend I decided to dedicate my precious time to mastering the tartine loaf.  I likely will be dedicating a whole year of weekends.  

What I struggle with is the development.  I see it time and time again on the posts - we've followed Chad's instruction very carefully and voila!  One ends up with an absolutely delicious loaf of maximum rise 1.5 inches.  I'm not posting pictures. That's been done before too.

mcmartz's picture

ddt ( desired dough temperature )

November 19, 2015 - 3:17pm -- mcmartz

I have seen many many opinions and options about required temperature for dough. Most people said is 75º for final dough but others said 68º.....which one is right then ?, the french bakers calculate that on the base temperature which is the sum of room temperature + flour temp and water temp, which they say shoud be 132º in summer and 140º so that will give you 68º or 75º  depending on  the ones who said 68º or 75º  final dough temperature.

Diane's picture

Wanted: Bread Buddies for 45 Loaves We Love

November 13, 2015 - 11:25am -- Diane

This is a crazy idea, I know.  But ever since I looked at Saveur's article American Bread:  45 Loaves We Love, I decided that I MUST try to approximate all 45 loaves based on the photographs and brief descriptions. 

I consider myself an advanced home bread baker.  I use minimum yeast or SD to tease out flavor. Metric only. 

I bake bread several times a week. This week was seeded batards, honey whole wheat raisin swirl, and  a slightly sweet Viennese.  I have a fougasse dough patiently waiting for me to get off the computer. 


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