The Fresh Loaf

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Tartine country bread and the Sobrino mill

alefarendsen's picture
alefarendsen

Tartine country bread and the Sobrino mill

(a bit of repost of my introduction on the forum, but wanted to save this bread on the blog as well)

Bought Tartine recently and in an effort to get my basics down I figured I'd drop all the sprouted grains, seeds and nuts for a while and go all basic.

I'm still baking with the Italian flour we got from Mulino Sobrino a couple of months ago. When heading back to Italy end of April I'm thinking I should get myself another batch for the coming months after we've wrapped up in our mountain refuge.

Anyway, I'm finally getting a little bit more satisfied about my shaping skills and also the two-step process of first creating a levain and then mixing the final dough seems to help structure things and get better results.

The bread with a piece of Toma cheese from the Italian Alps. We won it (the whole of it; 2kg) in a €2 lottery at the local carnaval party in Rassa.

The formula and recipe:

  • 300 grams levain (100% hydration, 50% whole wheat, 40% tipo 2 and 10% whole rye)
  • 1050 grams water @ 28C/80F
  • 100 grams semola di grano duro
  • 250 grams grano tenero tipo 2
  • 1100 grams grano tenero tipo 0
  • 50 grams whole rye
  • additional 75 grams of water when adding salt
  • 30 grams of salt

First mixed levain at 10am in the morning and let ferment all day. Mixed levain, starter, water and flour and let autolyse for 40 minutes at 20C. Mixed by hand and bulk ferment for 3 1/2 hours starting at 8pm. Starting dough temp was 23C, could have upped this a bit to get to bed a bit earlier. Folds @ 60 / 90 / 120 / 150 and 180. Was planning on doing more folds earlier but a lengthy phone call got in the way. At 11.30pm divided in 3 and pre-shaped. Bench rest 20 to 25 minutes while walking the dog followed by shaping into boules. Placed in bannetons sprinkled with (wheat) flour and put in fridge.

Following morning (today), preheated oven to 240C and baked all three in Dutch oven, starting temp 240 to 245 for 20 minutes with lid on and until golden with lid off (and temp down to 215).

Not bad for a first attempt at this recipe I think. Some uneven holes and the dough is sticking to the bannetons after they come out of the fridge after retarding. I guess substituting the wheat for rice flour should do the trick here.

Next up is slowly increasing the tipo 2 / integrale (whole wheat) content of this bread. Suggestions, tips, advice is always welcome!!

Here some info on the flour and some pictures of the mill by the way. All organic stone ground, except the tipo 0 and semola. The right column is the price per kilo (€) and getting it in sacks of 25kg gets the price down even further (I think for tipo 2 it goes down to 1.35 and tipo 0 to 1.65 or 1.60 or so).

The stone mill

The other mills aren't exactly modern either. There from the 50s and the Sobrino family have been milling for four generation now. 

Alef

 

 

Comments

dabrownman's picture
dabrownman

those sprouts now!  Well done and

Happy baking