The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Sunflower Flax Levain

Lazy Loafer's picture
Lazy Loafer

Tartine Sunflower Flax Levain

I baked a batch of six Sunflower Flaxseed Levains from Tartine 3 this morning. I made the dough last night and let it sit in the basement (my version of 'cellar temperature') overnight, then shaped it and proofed in baskets this morning. It proofs a lot more quickly than the five hours Robertson recommends so I had to have the oven and the cast iron pots hot and ready. The dough was quite sticky this morning but stretchy, and it shaped well into boules. These were 750 grams (wet dough weight) boules, baked in 3 quart pots. Turned out very nice!

Comments

bread1965's picture
bread1965

Can't wait to try a slice! Toasted and (salted) buttered please! :) Yum.. Well baked!

 

Lazy Loafer's picture
Lazy Loafer

Come to the shop; you can buy a loaf! :)

bread1965's picture
bread1965

.. where would that be?!

 

Lazy Loafer's picture
Lazy Loafer

In Victoria, BC (Canada). You can find me on Google. :)

bread1965's picture
bread1965

.. just a wee bit too far for this weekend! Maybe next weekend!! See you soon! :)

Lazy Loafer's picture
Lazy Loafer

Where you coming from?

bread1965's picture
bread1965

I'm in Toronto! But I think I'll be in Vancouver this fall. IF I make it, I'm taking the ferry over! :)

Lazy Loafer's picture
Lazy Loafer

But you're more than welcome to drop by when you're in town - just drop me a line first. You wouldn't be the first TFLer to do so!

dabrownman's picture
dabrownman

be happy as pie! Can't wait to see the crumb.  Victoria, Vancouver or Toronto.... they all sound cooler than Phoenix at 104 F yesterday and it it is not even SUMMER yet!

Well done and happy baking LL

Lazy Loafer's picture
Lazy Loafer

Probably won't see the crumb though, as the customers generally don't like it when I cut their bread in half. :) However, if there is one left-over I might keep it (and slice it and post photos).

This is why I stay here on my little island instead of going to Phoenix any time past February!

Isand66's picture
Isand66

Looks fantastic.  Happy customers you must have :).

What kind of oven(s) do you use in your bakery?  Would love to see some photos of your production.

Regards,
Ian

Lazy Loafer's picture
Lazy Loafer

I have a fairly normal electric Whirlpool wall oven, though it is a good size, as well as a small inexpensive range downstairs. I do the pan loaves at 350F in the downstairs oven but can only fit four pans at a time. In the bigger oven I use two slabs of granite for free-form loaves or loaves on perforated pans (half sheet pans and Italian bread pans), or I remove the stones and bake in up to 8 small (3 quart) cast iron pots for boules. I've designed my own risers for long loaves, using cheap bamboo placements. Here are some photos:

PalwithnoovenP's picture
PalwithnoovenP

And thanks for giving us a peek into your production.