Questions regarding Tartine
I have successfuly baked Tartine Bread 4 times (8 total loaves) and very much enjoy this bread. But, my inquiring mind has questions on the specifics of the technique.
1) I love that Chad Robertson only uses grams for the recipe, except for the starter in the levain. How many grams are in a TB of the starter in the book? It makes it hard to scale this recipe up without knowing how much starter to use.
2) How many turns does the dough require during the bulk fermentation? I inturpret 4 turns, but I have seen on the this site some people giving the dough 6 turns.
3) Retardation - when is the proper time to put the shaped loaves in the refidgerator? Is it directly after shaping (skipping the 2nd rise) or after the 3 hour 2nd rise?
4) Oven Spring. The first picture below is from a bake I did where the loaf seemed to explode. I think I might have put too much tension on the loaf during shaping. Is this plausible?5)
Thank you for all your advice. This site is wonderful.
Most Recent Bake