Tartine Country Loaf
I decided to go back and make the Tartine Country Loaf for a change since I've been making a lot of whole grain mix loaves lately. It is still one of the best breads for me . . . I just love it fried in butter, slathered with Nutella or fig jam.
85% CM ABC unmalted
15% CM Organic Stone Ground Whole Wheat
3 hrs bulk ferment, immediately retarded for 12 hrs in the fridge. Baked right out of the fridge for 45 mins. I slightly modified the workflow due to the kitchen being too hot (90F last night) by incorporating slap and folds during the first hour of bulk ferment to develop the dough a bit faster and just did a stretch and fold once every hour after that.