The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Sourdough

kkunnmann's picture

Tartine Sourdough

75% Hydration

70% All Purpose, 20% freshly milled durum, 10% spelt.  Fed the sourdough starter in two stages with freshly milled hard white whole wheat.  Baked in a dutch oven.


dosco's picture

Looks like you went with a "Forkish loaf" (i.e. no razor scoring)?

Any pics of the crumb?



bbegley's picture

Gotta love the Forkish.

mariana's picture

Outstanding beauty. Congratulations, very nice! Perfect loaf indeed. 

kkunnmann's picture

Yes, forkish indeed although I always have troubles achieving that really spectacular cracking of the crust.  I think I usually shape the boules too tight - this time I used a bit more flour when shaping.  The crumb photo is of the lighter bread. 
dabrownman's picture

They puffed themselves up pretty well and the crumb is fairly open.  Looks like you stuck a Forkish in it to me  :-)   Well done and Happy Baking