Tartine bread experiment with different final proof times...
*edit* didn't see the 'sourdough' top forum ..moving this to to right place :)
Long story short, I've been baking tartine country loaf on weekends as tests and find that results varies so much. this last weekend's bake however is the most 'success' I've gotten and was wondering if anyone can give me some feedback on the crumbs while i'm trying to dial it in :) I made 3 loaves total (as supposed to the 2 in the book) and you can see in the album they are all in sequence based on proofing time.
They all came from same dough, all final proofing started at 2pm saturday (in a slightly warm oven about 85c)
Loaf #1 - baked at 5pm saturday. most ovenspring i've had with tartine. except some of the holes are pretty giant
Loaf #2 - went into fridge 6pm, baked sunday morning at 10am. A little flatter after bake, crumbs look more uniform?
Loaf #3 - stayed in fridge till sunday at 5pm (24hr about). :( looked like a triangle and harder to cut compare to the other two. probably over proofed?
My question is how do others do such long fridge final proof (12-24hrs) without it being over? i find the dough coming out of fridge is always flat and dense.
My fridge is cold. In my warm fridge, I proof for about 9 hours. Why did you leave it out to final proof for 4 hours before refrigerating? Put it in straight away. You chose to start retarding fermentation at the point where the dough was already fermented ideally. What you have discovered is the effect of more or less fermentation. The last one is so soft like a pillow and I love it, but it doesn't work as well for every purpose. The first loaf is more what Tartine puts out and it's what I settled on as well, as it holds up better.
thanks for the feedback! yeh i meant to bake them all at the same time but ran out of time so ended up putting the other 2 in fridge. Tartine bread baking is very time consuming that i'm still trying to figure out what the ideal schedule should be. I'd like to not stick around all day to produce 2 loaves of bread (even though..fresh bread..so worth it ^_^)
I know this is a deviation from the traditional Tartine approach but I have found it really helpful and still delicious, in allowing more flexibility in the schedule https://m.youtube.com/watch?feature=youtu.be&v=sPzpU1clHaA