First Attempt Tartine Bread
this is my first attempt at the tartine country bread. Used my own starter to make the leaven. I autolysed for 2 hours, just because it fit my schedule and did the folds as instructed but felt that somehow the more folds/turns i did the wetter the dough became. No idea why. Maybe being in a humid tropical country didnt call for the extra water the recipe called for when incorporating the salt after the autolyse.
I had trouble pre shaping and shaping so i had fiddled with the shaping perhaps too much. Knowing it wil not hold up its shape after final proof, i decided to chuck it into the fridge for final proof for 3.5 hours.
baked in a dutch oven, had problems transferring into the hot dutch oven. So decided to only score the dough after the transfer. Otherwise it wouldnt have maintained the scoring with so much fiddling. Then had difficulty scoring the dough while it had been transferred into the dutch oven for fear of burning my fingers!
but the dough and i survived. Crumb was highly gelatinised, quite surprised as the dough wasnt fermented overnight. Taste was creamy and the freshly milled whole wheat taste really came through with a nice honey-ish aroma (another surprise considering how little whole wheat there was in the recipe)
im kinda liking this bread!
Comments
I really do love the Tartine basic country loaf, even if I never follow the proportions exactly because I prefer more whole grain in my bread.
I bake in a lodge combo cooker -- I use a super peal to slide the scored dough into the shallow portion of the hot pan. You can try tipping the bread out onto parchment paper, scoring and then using the paper as a sling to deposit the bread (paper and all) into your dutch oven.
You can always just slide it onto parchment on a peel nd then onto the stone. All you have to do is cover with the bottom of the DO or any pot that is oven proof and larger than the loaf and bake it cloache style. Much easier that way and even easier than a combo cooker.
Happy baking.
I can't fit two loaves on my stone, but can fit two combo cookers in my oven! :)
I've had such perfect bread coming out of the combo cooker that I can't make myself try another way. I really should, particularly if I ever want to bake a loaf at someone else's house.