The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Sourdough - Help me understand what I did wrong..

Gingi's picture
Gingi

Tartine Sourdough - Help me understand what I did wrong..

Hi there people.

Like many of you out there, I'm very interested in Chad's famous Tartine Bread. Therefore, I gave it a shot. I actually followed a very similar formula, taken from this website, which some of you might kow

http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/#comment-203110

The result was not impressive (I know, it's the first time, yada yada) BUT I was contemplating over what to change and how to look at the result and plan the next step.

My main concern is that the bread was way too dense. It didn't "rise" ovaly as I wanted it to.  What should I do differentially? higher temp? more steam? anything will help... I'm attaching here a picture of my final result.

 

THANK YOU!!

sonika's picture
sonika

I would suggest that you work the dough just a bit longer and not to bake inside any kind of container. Bake the dough inside a large shallow tray or even better, a large pizza stone.

Gingi's picture
Gingi

I did not bake it in a container; actually I did bake it on a stone.

Elaborate on "work the dough longer" please. Another folder? more stretches? The recipe has six (!!!) folds... isn't that enough?

sonika's picture
sonika

From the picture and your stated concerns it seems to me that the dough consistency was not highly uniform on this loaf. I would experiment with working the dough to a point that it reaches a more uniform consistency. I would also experiment by diminishing the water quantity bit by bit and/or adding a pinch of powdered vitamin C.

Good luck!

acebaker's picture
acebaker

Vitamin C is ascorbic acid. Ascorbic acid is the main ingredient in "dough conditioner" and actually breaks down gluten. It is used in sweet breads to get a softer crumb. It usually does not help in a sour dough.

Gingi's picture
Gingi

for enlightening me.

Gingi's picture
Gingi

powdered vitamin C? that's new to me!

Craig_the baker's picture
Craig_the baker

It looks to me as though it was under-baked. The crumb looks a bit raw, or over moist before it set. 

Gingi's picture
Gingi

The question is - higher temp or longer time in the oven?

Thanks.

 

Craig_the baker's picture
Craig_the baker

On what your oven was set to initially.  If I remember correctly, you preheat @ 475F,  when placing bread in oven it's then turned down to 450F.  From reading a bit of the thread,  am I to understand you don't use a Dutch oven or something to cover the dough in the first 20 min or so in the oven? What temp are you baking at? I would say my answer is both higher temp AND longer time. An increase of only 10-15 minutes can make a difference for you.