The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

this morning's success

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toddvp's picture
toddvp

this morning's success

Hi! Sorry for the long absence. I've started baking again more consistently and in earnest now that schedule/climate makes that a little easier.

This morning's success was my 79th attempt (or something like that) at the Tartine country loaf. I haven't had consistent results (especially outside a dutch oven), but this morning I was happy with how things turned out.

The journey this time included much longer bulk fermentation due to a chilly kitchen, and an overnight fridge visit of the shaped loaves because I ran out of time to bake.

Crust, bloom, flavor all superb. "Sourdough" flavor balanced and not over-acidic, despite the long rise. Crumb was acceptable with goo texture but not as open as I expected or hoped.

Thanks! Enjoy!

-Todd

kensbread01's picture
kensbread01

Those loaves look great.  The overnight rest should help improve flavor.  The yeast become inactive around 40 F, but the enzymes in the flour are still active and creating a more robust flavor. 

Bakingmadtoo's picture
Bakingmadtoo

They look gorgeous. I made the very same recipe this morning, first time for me! Everything is good, apart from my usual problem, the slashes fill in! It smells beautiful though, I just wish they looked like yours!