The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Bread

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Pat in SoCal's picture
Pat in SoCal

Tartine Bread

Lovely every time.  These are probably my 40th set.  I try others but always go back to this technique.  Listening to them sing right now.  I love to bake bread and grow tomatoes.

mohall's picture
mohall

I bake the Tartine loaf. It is wonderful, but I'd like to use a bit more salt. Any ideas as to how high I can go (percentage) without affecting the vibility of the levain? I currently use 2% (Bakers Percentage).

Wingnut's picture
Wingnut

You could play around with this tool and see if it helps.

http://joshuacronemeyer.github.io/Flour-and-Water/

Cheers,

Wingnut

imaloafer's picture
imaloafer

I would just gradually bump up your salt a few grams at a time, until you get the desired taste you want. Adding salt will increase gluten extensability and slow yeast productivity. You may have to tweak the amount of leaven and notice some textural change.

Pat in SoCal's picture
Pat in SoCal

Sorry.... I weigh flour and water but I don't meansure salt added with the first stretch and fold at 30-60 minutes in.  i"d guess i use a heaping tablespoon.  I like salt,too!

dabrownman's picture
dabrownman

Very nice bking the Tartine way.