The Fresh Loaf

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Tartine Country Rye

David Esq.'s picture
David Esq.

Tartine Country Rye

Deja vu.  This weekend I decided to make the Tartine Country rye bread again, this time I made four loaves.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.

++

My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

Whole Rye                170 g

Water                          818 g

Salt                                20g

Because I took the starter out of the fridge on Thursday evening, I was able to feed it 3 times before using it in the levain, and it did nicely by Saturday morning when it was time to mix the dough.  So, no yeast added this go around.

For me, the most interesting thing about this loaf is being able to taste the wheat, the rye and a mild tang of the sourdough.  Usually my bread is not this complexly flavored, or I can't usually taste so many things in each loaf.

I also added a smattering of sesame seeds which I think make the bread all the more delicious.

And a blurry  "bottom shot" since a lot of people seem to burn the loaf.  I avoid that, I think, by nesting the pans after the first 20 minutes, removing the deep top and putting it under the shallow bottom pan.

I really do love this bread.

Comments

hreik's picture
hreik

Gorgeous. And ....Serendipitous as I did the something similar w the following changes:

I stuck w the 830 White

I did 70 Whole wheat

100 Rye

750 water

Crumb shot is 6 hours later w less light.  It is delicious. I love adding some rye to bread.

 

David Esq.'s picture
David Esq.

I doubled the formula to get my four loaves. I did not make four loaves with the formula as posted!

hreik, I love the flavor. I don't find the shaping to be as fun though. The stickiness sets me in panic mode almost from the time it leaves the bucket and hits the counter.

hreik's picture
hreik

Really a panic. 

dabrownman's picture
dabrownman

in your formula to make the bread more hearty and healthy.  It didn't seem to hurt the crumb too much either.  Well done and

Happy baking

David Esq.'s picture
David Esq.

I liked the crumb quite a bit.  One thing I'm not doing is a true autolyse. These loaves were done alla the book -- I poured the water into the 400 grams of levain, dispersed it and then poured the mixture into the flour and let it sit for an hour before adding the salt.

In the prior bake that I posted about, where I used the  yeast, I autolysed the flour for an hour or so and then pinched in the levain and salt.  I like that I can be flexible. :)

dabrownman's picture
dabrownman

including the levain in the autolyse is the only way to get the rest of the flour to hydrate properly.and may recipes like that do so.  It's just not an autolyse since it has levain in it but rather a bulk ferment with or without the salt :-)  It doesn't make it wrong, in this case it is right - there are so few wrongs in bread.