2 pancakes and a boule
This week's bake was Trevor Wilson's Tartine Style Country Bread, along with a basic white to use up levain.
Monday 3 pm refresh starter 5 g + 10 g water + 15 g flour. mix and leave on bench. room temperature 26 deg Celcius
Monday 8:30 pm added 30 g water and 30 g flour. room temperature now 23 deg C. Leave overnight on bench
Tuesday 8:45 am add 45 g water + 45 g flour. Room temperature back to 23 deg C, Not a standard build, just wanted to keep it going till after lunch
Formula Tartine Style Country Bread
340 g bread flour (incl 12 g gluten flour) (63.4%)
131 g freshly milled spelt (24.4%)
65 g freshly milled rye (12.2%)
449 g Water (83.8%!!)
12 g salt (2.28%)
102 g Starter (19%)
This is way over my comfort level, but bread looked awesome on Breadwerx site!! I just used the levain I had built even though it wasn't 100% hydration, more like 95% perhaps.
11:45 am Mix flours and water for Tartine style Country Bread and leave.
2:25 pm add salt and levain, dimple it in, then stretch and folds and mix by hand until all incorporated. This was one wet dough!! Then did 15 minutes of what Trevor calls Rubaud method of scooping (to mimic diving arm mixer). I let it rest for 10 minutes then did another 10 minutes.
This was followed by sets of stretch and folds every 30 minutes, the last one just before we went out for dinner. Left the dough to bulk ferment. On returning home at 7:45 pm I did another set of stretch and folds. 20 minutes later gave a few more folds before tipping onto bench. Oh boy! I think it went a little too far. Divided into 2 lots and managed to preshape. 30 minutes later struggled to do final shape with any degree of tension. Placed in banneton and retarded over night.
Baked this morning at 250 deg C for 15 minutes lid on, 15 minutes lid off my DO (preheated). Result: 2 pancakes. Disappointing, obviously I didn't build enough strength so next time will work on that. Crumb is nice but not what I was aiming for. A slice from each loaf. It will taste good for sure, but I wish it had more volume! Next time, I will be sure to shape a little earlier.
To use up the levain I had over (can't waste this stuff!!) I just mixed up a basic 1:2:3 sourdough.
Formula
67 g levain
325 g flour
200 g water
6.5 g salt
12:30 pm mix flours and water
2:10 pm add levain and salt and incorporate with stretch and folds. Left to rest then added another 25 g water and slowly incorporated it over next couple of hours as it felt pretty low hydration (not as much levain left as I anticipated) but it was still a firm dough. I did 4 sets of stretch and folds.
5:30 preshape 5:45 final shape, into banneton then the fridge overnight. Baked at 250 reducing to 230 deg C. DO already hot so 15 minutes lid on 15 minutes lid off.
Crumb is ok but would have liked it a bit more open.
I think it needed a bit longer bulk ferment and this morning when I baked, I realised I had meant to make 2 x 300 g boules, not 1 larger one. Never mind, it will taste fine.
Happy baking
Leslie
Comments
Basically it was that you got a great crumb there and that your arm must be killing you after all that scooping!
There was more about me trying Trevor’s European Peasant bread this weekend but I don’t feel like retyping the whole thing on my phone (one finger typer here, never mastered the thumb thing).
it is definitely hard work, but it went well, or so I thought! Maybe needed to up the gluten a bit too, but yeah the crumb is nice even if it has spread.
It is soo frustrating when you lose all of the post, that has happened several times to me too ?
look forward to that bake of yours then... ?
thanks Danni
Leslie
Nice crust and crumb. I love how you don't let anything go to waste.
I find it hard to threw away so a basic 1:2:3 or something close is very easy to do without too much extra effort.
Leslie
These breads look quite light from the crumb and crust shots. Do you sift your fresh milled flour?
peter
Yes they are quite light, crumb is soft too. the boule is just commercial bread flour.
thanks
Leslie
even if the profile is a spreader. It looks very soft and moist too and it should be as wet as this one was. With 37% whole grains, can't tell if there were any in the starter / levain. I would start at about 78% hydration and see what it felt like during the fist set of dough manipulations. I prefer slap and folds to get everything mixed in and get a good feel of what what the gluten structure will be like later. At the beginning I find stretch and folds do not give me the feel to know if It can handle more water or not later on. it doesn't make a bit a difference to the crumb structure later on using slap and folds for the first set.
I'm thinking that the reason it spread was because it was too wet for the flour being used not that the gluten wasn't developed. If it won't shape right at the end after all of that work it is just too wet and flour should have been added to tighten it up. Still a great learning exercise. Now you know what it feels like to be too wet and you can fix it early on with no harm and no foul later. The thing about a spreader is that they taste just as good and the crumb is supwe soft I've made my fair share for sure but it as always Lucy's fault:-)
The blistered 123 bread flour boule is gorgeous. What a beauty to behold. Well done and happy baking
your comments are invaluable! I didn’t even consider the flour’s ability to absorb water, just thought I hadn’t done enough, even though the shoulders and upper arms tell me otherwise, lol.
Will have another go soon. First off, I have a local Agriculture Show with home section to deal to. Decided this year will be a yeasted bread so I have to get that out of the way (and eat up some of this bake) before I try again.
happy baking and watch out for Lucy ?
Leslie