The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday Bread

T.O.B.y's picture

Saturday Bread

Made two more Tartine inspired loaves one 10% whole wheat and the other 40%. Pushed levain to 20% which gave me some more loft though still not what I see in other posts. Crumb and flavor still good though. I also modified procedure to let me do bulk fermentation Friday night by doing extended autolyse and levain while at work. This way I wasn't chained to the kitchen all Saturday :). I think next is increasing volume I'm looking for in proof.


Bakingmadtoo's picture

It has lovely looking crumb. I am afraid I can't help with the 'loft' problem, it is my biggest problem too! But I am sure it tastes great.