The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat tartine-style loaf

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mattwis519's picture
mattwis519

Whole wheat tartine-style loaf

First post and first attempt using CR's method.  I was going for the basic country loaf but realized I was almost out of white flour so I made adjustments. I thought it was going to be super dense but was pleasantly surprised.

 

90% whole wheat

10% white 

80% h20

20% leaven

2% salt

 

Bread Head's picture
Bread Head

Very nice work.

Couple of question;

At what point do you use your starter?  (What does it look like?)

At what point do you use your levain? (what does it look like?)

Thanks!

 

mattwis519's picture
mattwis519

Thanks! The starter was a bit beyond peak since I was busy in the morning. I fed it around 11pm the night before and started my leaven around 8am the next morning. I don't have any pictures of it but it was very bubbly. I generally feed my starter with all purpose flour and only keep a small portion. Then I do a 50/50 all purpose and whole wheat leaven. The leaven was used after 3 hours like Chad suggests in the book.  Bulk was 5 hours with a 2 hour proof.

Bread Head's picture
Bread Head

OK, about how much did your leaven grow in the 3 hours?

Because I have been using mine when it is about 90% in size and collapsing.  

But I recently tried it as chad suggest in his book when it is about 20% and floats but my loaves were not that big in size.  So I am not sure if their was enough yeast population when the leaven is only 20% increased. 

dabrownman's picture
dabrownman

that comes from such a simple recipe.  Great crumb for so much whole wheat - has to taste great too.

Happy Baking