Tartine Whole Wheat Loaves
I baked my fourth and fifth Tartine Basic (Whole Wheat) Country loaves this week, using freshly milled flour. I used 100% whole wheat for the leaven and 70% Whole Wheat for the dough (which came to a 73% whole wheat for the total dough).
The flour that comes out of my Komo mill, was measuring at 105 degrees toward the end of the 700 gram grind, and the wheat berries were in the fridge for about 8 hours before grinding.
The loaves came out nicely. I gave away the more distinctly patterned loaf to a family member and brought the other one with me for our weekend away, largely because I had a similar loaf in the freezer and wanted to see what this tasted like when it was fresh.
The bread was delicious and the crumb was very soft, moist and chewy.
I am starting to get more comfortable holding back some of the water because I have found that Robertson's formula and my flour (regardless of whether it is King Arthur or David Esq. brand), yields a dough that is too wet. By "too wet" I simply mean a dough that seems "pasty" at the beginning and stays wet and sticky all the way through final proofing, and never really feels like "dough" at any point in the process.
Here is the heel of the bread:
Here is the crumb, though the white balance seems off in the first shot:
And here it is a few days later on my sandwich for today's lunch:
Overall, I am very pleased with the bread and think that I will try upping the grains for my next bake. Ideally I want to see if I can get a 100% home-milled loaf that satisfies my wife and me -- not so much because I am bothered by having white flour in my bread, but because the fewer ingredients I need to make a delicious loaf of bread, the happier I am. Plus, there is a large degree of satisfaction involved in making everything from scratch, including the flour.