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how to make a Country Bread like a Tartine Bread_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo Cooker

how to make a Country Bread like a Tartine Bread_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo Cooker

mukgling's picture
mukgling

Description

a Country Bread like a Tartine Bread

 

Summary

Yield
loaf
Prep time
Cooking time
Total time

Ingredients

345 g
Strong Flour
138 g
poolish
8 g
salt
258 g
water

Instructions

Bread Making(like a Tartine Bread)_Strong Flour+Poolish+Instant Yeast_Lodge LCC3 Combo Cooker

무반죽빵만들기 컨트리브레드(시골빵)_강력밀가루+풀리시+인스턴트이스트_롯지 콤보쿠커(롯지팬)_홈베이킹(home baking)










You might want to watch the video with the process below.
(It seems to be printed out separately because it is long.)

Strong Flour + Poolish + Instant Yeast

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = Truth Input)

Dough formula: Total dough weight 750g
B's (%): 100%, Tr (g): 345 g Strong flour
B's (%): 40%, Tr (g): 138g Poolish (Instant East Extremely small amount)
B's (%): 2.2%, Tr (g): 8g Salt
B's (%): 0.5%, Tr (g): 2g Instant East
B's (%): 75%, Tr (g): 258 g Water

Process
0 to 43 seconds
Poolish manufacturing
1. Instant yeast Extra Small in Plastic Container (at least a little bit)
2. Subsequently, add 69 g of water (21 ° C) and completely dissolve the yeast in water.
3. Put 69g of flour in a strong, mix well with water.
4. Cover the lid so that the surface does not dry out (final temperature: 21 ° C).

44 to 54 seconds
Poolish completion
1. 12 hours after Poolish manufacture
2. Bubbles rise up and become bulky and denser like a sponge
(Enough to float in the water)

55 ~ 1 minute 36 seconds
Step 1 of manufacturing this dough
1. 241g of water is injected into a plastic bottle with Poolish
(B's (%): only 70%)
2. Instant East 2g input
3. Evenly mixed
4. Strong flour 345g, mixed evenly
5. autolyse 40 minutes (dough temperature: 24 ℃)

1 minute 37 seconds to 2 minutes 23 seconds
The second stage
1. After 40 minutes of autolyse, salt 8 g
2. Water 17g (B's (%): 5% charged)
3. Mix the salt and water evenly with hand rubbing dough
4. 30-minute bench time (cover with lid)

2 minutes 25 seconds to 3 minutes 42 seconds
Folding (folding, punching), total 4 times
1. Place four dough edges finished with dampened hands
Fold it up in turn. (Fold first)
Folding progress every 2.30 minutes, total 4 folds
30 minute break after 3.4 fold

3 minutes 43 seconds to 4 minutes 29 seconds
Round
1. Sprinkle over the top of the board, then put the finished dough.
2. Fold the dough and make a round shape.
3. Using a scraper and a hand, the dough is rounded.

4 minutes 30 seconds to 5 minutes 50 seconds
Molding and secondary fermentation
1. Spray flour on half a barrel.
2. Rounding the finished dough again rounding the final molding
3. Panned the final molded dough in the panne parcels that have been thoroughly sprayed.
4.2 Fermentation: After 30 minutes fermentation at room temperature,
I had to go out for 3 hours to ferment refrigeration (refrigerator)

5 minutes 51 seconds to 6 minutes 6 seconds
Preheat oven and lodge 10 inch combo cooker preheat
1.2 Preheating to the highest oven temperature during fermentation
(Maximum oven temperature of 250 ° C)
2. In the pre-warmed oven, lodge 10-inch combo cooker preheat
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
3. Lodge a 10-inch combo cooker over 20 minutes warm up

6 minutes 7 seconds to 8 minutes 47 seconds
Baking Baking
1.2 Remove the fermented dough from the pan (de-paning).
2. Pull out the dough into the preheated lodge 10-inch combo cooker floor
3. Scoring on top of dough
4. Cover the lodge 10-inch combo cooker lid.
5. Oven input
After baking for 6.25 minutes, remove the lodge cover and continue baking for about 25 minutes
7. Remove the bread from the oven and cool
8. Tasting after completion of bread

Test results
1. Bread dough during oven firing (baking)
The lodge combo is so close to the top of the cooker
Dough volume was very large compared to combo cooker capacity
2. The floor was blackened
3. Top temperature is relatively low (limit of home baking oven)
2. Errors will be corrected and the process will be retested.

* Caution: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

Comments

beurre's picture
beurre

I tried out this recipe today and it was wonderful! I was very pleased with the texture of the crust and the chewy, open crumb. Despite accidentally doubling the salt and having to leave halfway through the final fermentation, the loaf was both beautiful and delicious :)

mukgling's picture
mukgling

thank you very much!