May 31, 2014 - 10:25am
Tartine 3 question
Hi all,
I am using the Tartine 3 book for the first time, and I noticed a seeming contradiction in it. For the porridge formulas, the instructions are to incorporate the porridge after 60 minutes of bulk ferment. Earlier in the book, when explaining the Master Formula (page 36), it says to incorporate the porridge into the liquid portion of the final mix prior to the autolyse (I think I'm reading this correctly). I was just wondering which procedure other users of the book have settled on.
Thanks for your help.
-Brad
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But have had difficulty adding the porridge after 2 folds and then switched to adding at the start. I've only a done a few of these style breads but much more success on the latter (when adding porridge/rice at the start.
Josh
Hi Josh,
Thanks for your reply. I was afraid that would be the case, so it is good to have confirmation. In the batch I have going I added the porridge in with the salt and water after the autolyse, and I still think the hydration is too low, but I'll finish it this way to see what happens.
-Brad
I've found the same with some formulas. He does mention that the hydration is a guideline and at the bakery they exceed the numbers written. Much of the formulas carry over a lot of the same numbers which you'd think would vary a bit based on said loaf. i think it was for ease of writing and reading. Allowing us to make adjustments with a pretty solid foundation set. For example the 7% wheat germ across the board is a bit overwhelming for my taste but I'm sure it should vary between 0 and 7 again pending said formula. I've decreased down to about 2-2.5% on the few loaves I've tried. It is a major factor in sucking up some of the hydration. If you note he doesn't count it as flour weight. Nor is the levain calculated into the equation. It is a great book full of great concepts but I'd say geared a bit more towards those with some baking experience.
None the less hope your loaves rise well and look forward to seeing your results
Josh
I think if you add it at the second fold you end up with more 'globs' of porridge throughout the baked bread. At least that's what happened to my bread. Maybe if you add it at the start it distributes more evenly. I'll try to add it at the start next time too to compare. I did find hard to 'cut it in' as he says after the second fold.
I think you are exactly right. It took some time to get it evenly distributed even when added immediately after the autolyse. The porridge was thicker than I expected, so I added 100g extra water when I cooked it.
-Brad
I just posted some photo of this bake and one other here. Thanks for your inputs.
-Brad