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Tartine Country Rye with yeast.

David Esq.'s picture
David Esq.

Tartine Country Rye with yeast.

This weekend I decided to make the Tartine Country rye bread again.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.

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My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

Whole Rye                170 g

Water                          800g

Salt                                20g

Yeast:                            1g

My leaven was not looking sufficiently potent, perhaps because the starter needed to be refreshed one more time before use.  So, rather than cross my fingers, I added 1/4 tsp of yeast.

Also, rather than disperse the leaven in water before mixing the dough, I mixed the flours and water, and after 30 minutes, pinched in the leaven, yeast and salt alla Forkish.

The loaves came out great. The crumb shot is from the smaller loaf, and the bread was absolutely divine.  I also through some sesame seeds in the basket to help with the release and to add to the flavor of the crust.

 The bread is delicious. The crumb is very soft. It was almost too soft to cut easily, but I suffered through it.

Comments

dabrownman's picture
dabrownman

is very good for so much whole grain.has to taste wonderful even with the yeast in there.  Well done and

Happy baking David

David Esq.'s picture
David Esq.

I don't think 1/4 tsp of yeast yeast changed the flavor overly much. The levain was still 14 hours in the making, the bulk rise was at 4-5 hours and the proofing was for 2-3 hours. I think if I'd had an active levain it would have proofed for another hour or so.

hreik's picture
hreik

with some butter and cheese.

Nicely done.

hester

David Esq.'s picture
David Esq.

I'm glad that I have learned enough from my mistakes not to bother trying to bake a loaf without yeast when the levain isn't ready when I am.  Also glad to have learned that a little bit of yeast goes a long way.  1/4 tsp for two boules.

CAphyl's picture
CAphyl

David: Really looks wonderful.  Love the crust, crumb and scoring. You are reminding me that I must try some seeds on the outside again soon.  Congrats!  Best,  Phyllis

David Esq.'s picture
David Esq.

I have to say that the seeds make the crust super flavorful.  I don't use a lot of them, just a sprinkling in the basket, mostly to help with the release!

Dave's picture
Dave

Love the modifications you made!

What was your leaven made up of??

I have yet to try a 50% whole grain sourdough loaf.

Cheers!

Dave

David Esq.'s picture
David Esq.

Robertson's levain is 100% hydration, 50% AP and 50% whole wheat.  I used white whole wheat because that is what I had open and on hand.