The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Style Crumb Open Enough?

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amberartisan's picture
amberartisan

Tartine Style Crumb Open Enough?

I made this dough with 12% Prefermented Flour (25% Levain, by that calculation system), 10% WW, 10% Rye, with a levain that was ~8 hours old. I did 

1 hr autolyze

4 hour bulk with 4-5 S & Fs on bench

1.5 - 2 hour proof

retarded for 7 hours @45dF

gave 1 hour floor time, as it was slightly underrisen

baked @480dF with Sylvia's Steam (20min), then lowered to 450dF and baked a 30 more minutes.

 

Interestingly enough, my Miche made with same dough @86% Hydration was more open than this Batard @82%. 

See: http://www.getleaven.com/products/fcfiKENj8rBF5Xfit/batches/wY72JRvN9ZCoM5QWN - That's the Miche.

 

Still, is that open enough for a Tartine Style? SHould I try 86% Hydration next time?

 

AND: The flavor was awesome: Cool, sweet, crumb was moist and chewy, with a hint of tang in there too.

lepainSamidien's picture
lepainSamidien

I say, if it pleases you, then it's open enough. To me, it looks gorgeous, but each baker is after his own aesthetic. 

Excellent work. Bravo !

golgi70's picture
golgi70

Looks pretty sharp to me.  But as lepain said it all depends what your goin for. 

Nice Bake

Josh

amberartisan's picture
amberartisan

If you looked at the miche, you can see that it was slightly more open than the batard. I want open-ness akin to what Chad or Pips country loaf looks like (or you Batards, Josh!), although I realize that it will be slightly harder with 10% rye. I imagine the loaf may have been slightly underproofed. Also, the Miche used 86% hydration, the Batard 82%.The Miche

PetraR's picture
PetraR

The loaf looks fine to me.

I think that everyone finds their perfect loaf in time.

I for example like a tight yet moist crumb when I bake a Wheat/Rye mixed loaf, for me there is more taste in the crumb.

I do not mind an more open crumb on a Wheat / Wholemeal bread, but not to open, I call mine * medium holes * lol.

If you are happy with your * holes * that is all that matters:)

bikeprof's picture
bikeprof

Nice looking bread.

It sounds like you are trying to draw some fairly big general conclusions from a couple data points, which we are all tempted to do.  I'd suggest repeating the comparisons many times and see what happens.

I do think 4% hydration does typically make a difference, but just what difference it makes will depend on a whole bunch of other factors, including things none of us may have picked up on in any one example.