The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

over proofed my Tartine levain

  • Pin It
margieluvschaz's picture
margieluvschaz

over proofed my Tartine levain

Hi-


I have baked the Tartine Country recipe twice now with good results.  My levain usually takes 18-24 hours to float.  I planned for the same time but instead it was ready at 12 am & I didn't want to start it then.  I waited until 7 this morning &then  it didn't float.  I got the book at the library & since I made it twice without problems I neglected to write down what to to if this happens.  I added yeast to the water & am trying to see what will turn out.  If anyone has the correct fix I'd appreciate it. 


Thanks!


Margie

elissabee's picture
elissabee

I don't know what the fix is but last week I made my levain early in the day instead of the evening and it was floating by the end of the day. However I wasn't ready to bake so I put it in the fridge until the next morning when I took it out of the fridge and let it come to room temperature. It floated as expected and I baked two beautiful loaves of country loaf that day. All that to say, based on my experiment I think you could have put the levain in the fridge once it was floating and used it a bit later.

margieluvschaz's picture
margieluvschaz

That does help me  because next time I can get it to float stage & pop it in the fridge until morning.  I was really tired & wasn't thinking clearly last night.  Thank you!


Margie