February 20, 2017 - 11:12pm
Hybrid tartine
After making multiple Tartine loaves, I decided to add some commercial yeast as insurance and to get a better crumb (wish I had taken a pic of the inside). This was definitely the best crumb bread I've made yet.
For a one-loaf recipe (500g flour), I dissolved 1/8 tsp commercial yeast into the 25g of water. I added this yeast-water with the salt after autolyse. 3.5 hour bulk ferment and retarded final rise in fridge overnight.
Worked out amazing and still had the same flavor.
Comments
Very nice indeed!
Wish to see the inside.
A little bit of insurance is a good thing. Nice job!