The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Tartine Country Bread from Singapore!

ochre's picture
ochre

The Tartine Country Bread from Singapore!

Hello all!

Just to share with you my version of the loaf with a few tweaks after weeks of trying at the original hydration based on the book. 

My Original Loaves - which I can never shape into a boule as the shape would never hold so I had to resort to baking in a loaf pan. Texture was always gummy and rise was minimal although taste was great!

Yesterday, I reduced the hydration to 67% and final proofing time of 1.5hours in flour dusted linen basket

Tada! Mild success! 

First time I could flip it out of the basket, score it and baked on a baking stone. 

Crumb shot - not as open crumb but still a good attempt 

It was dry inside and no longer gummy. 

Nate Delage's picture
Nate Delage

The boule looks great, congrats! High hydration dough takes a lot of practice. Strong gluten development early in the mix and primary fermentation can help with the handling of the dough later.

vink's picture
vink

Just a random thought : does the high humidity in Singapore make it a requirement to reduce hydration, perhaps? 

ochre's picture
ochre

That was what got me thinking! Most bread bakers I read about here live in drier climates. Will still strive for 70% to get those nice open crumb.