Tartine Basic Country Loaf with raisins and pistachio
I have really become enamored of late with Chad Robertson's Tartine Bread, particularly his basic country loaf which is a combination of APF or BF and WWF. I had to experiment with some raisins and pistachios that I had on hand. The methodology was identical to Robertson's given in the text, same proportions, same times and so forth. My only variation is that I use spring water, I mill local Oklahoma winter hard red wheatberries, and perhaps my method of folding the bread and the number of times that I fold versus the text. I fold 4 or more times depending on what kind of structure I see developing; Chad states he folds three times every 25 minutes during the bulk rise. I add one of two extra folds. Also, I do not use all of the 50 g of water that he calls for when addiing the 20 g of salt after the inital 20 minute autolyse. I usually just end up adding 25 g rather than the entire 50 because I feel it makes my dough to wet.
I have also discovered that his temps of water and air environment called for at various locations in the recipe should be adhered to. He states using water at 80 degrees and he's right. I tried using my ambient temp water at between 65 and 72 and the dough behaved differently. The bulk rise and final rise temps should also be between 78 and 82 which is conducive to good yeast activity and providing a proper amount of time for the flavors to be created in the dough.
In this bread I added 1 1/2 cups of currants (a smaller dark raisin) and 1 1/2 cups of unsalted pistachio nuts, added at the first folding following the 20 minutes autolyse or rrest. It took several minutes to incorporate these two items evenly throughout the dough. If you skimp here, the raisnins and nuts will be along the inside of the crust edge rather than scattered throughout the loaf.
Also, as the recipe states, it will make two loaves. During this bake, I cooked the first loaf immediately ater the final rise. The second loaf I allowed to ferment in the fridge for 12 hours just to see if there was a difference in taste. There is and its quite good. But, even without that fermentation period, the bread was also very good. But, the time in the fridge did improve the flavor.
Finally, I baked these two loaves in a round clay couche that I soaked before puttiing into the oven and I added them as tthe oven was heating. The oven was up to 360 degrees when I added the couche (normally I put my cooking vessel in when I fire up the oven, but I forgot this time.) The clay vessel had been soaking in water for 15 minutes just prior to going in the oven to preheat befoe i added the boules.
I put the loaves in when my temp reached 515, put the top on and after 10 minutes, turned the oven down to 450. After a total of 20 minutes had elapsed from the time I first put the dough in the clay pot, I took the lid off and baked for another 20 minutes at 450. The crust becomes harder, good carmelization, and the interior crumb is chewy and flavorful. I really, really like this bread.
Here are the pix: