July 24, 2018 - 3:32am
Going slowly mad with flat loaves from Tartine 3
Hi all
Long story short - I’m at the end of my tether wasting flour on recipes from ‘Tartine 3’
I’ve prepared countless loaves which have looked amazing both during bulk fermentation and on turning out (post overnight cold proof) which, when baked, collapse almost entirely.
I have no problems with recipes from 'Tartine Bread’, getting well-risen loaves each time, but no matter what I try with 'Tartine 3’ (extended autolyse, different variants of flour, overnight proof vs day proof) they’ve always collapse once they’re in the Dutch oven.
Has anyone else had the same issue and, if so, how did you resolve it?
As ever, any help much appreciated as I’m going mad over here!
Matt
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Sounds like over proofing to me. Have you tried erring on the side of caution when it comes to proofing? Whatever you're doing now proof a bit less and see if you get any better results.
Last night I did three hours at 28 degrees (super hot here). Robertson suggests 3-4 hours at this temperature, so I erred on the side of caution.
I've been waiting for the dough to expand by 30% and hold its peaks after folding and then popping in fridge immediately.
I wondered whether it had anything to do with the flour as, once sieved, all of the high-extraction flours I've been creating have been super super fine.
You wait for it to expand by 30% before popping it in the fridge?
Are we talking about in the bulk ferment stage or final proofing?
Don't think there's enough info here on the recipe being followed.
Apologies - yes, 30% bulk fermentation, then into the fridge.
Last night, it was 45 minutes autolyse, then 3 hours bulk fermentation with 30% growth. Then 30 min bench rest. All at 28 degrees C - due to the heat.
Bread went into fridge at 10.30 pm, baked at 8.30 am.
What is the temperature of your fridge? Dough that is warm takes awhile to cool off, and dough placed in a refrigerator that is above 3C/38F will continue to ferment.
30% (or any percentage for that matter). I do it myself to convey an idea of how much (how else is one supposed to do so?) however, how one judges an exact percentage I don't know.
I suggest you do the bulk ferment in the fridge with a 20% rise :) at room temperature before refrigerating.
So get in the autolyse, stretch and folds + enough bench time so it's aerated and around 20-30% risen. Then refrigerate. Come morning take it out, shape it and final proof so you can keep an eye on it.
See if you get any better results this way.
Thanks both. I've been following instructions to the letter, but obviously sourdough isn't a science! Just really frustrated as I've finally "conquered" the recipes in the first book, so not sure why I'm having so many issues with the latest one.
It is tricky judging 30%, yes, so maybe my measurements are incorrect. I've been transferring the dough to the fridge as soon as it feels there's life in it and it keeps its peaks after folding.
However, yeah, 4+ hours at 28 degrees c is probably too long to have it out on the counter!
Once the dough has done bulk fermenting in the fridge it's quite a quick final proof and it's warm to-boot!
So when it comes to final proof err with even more caution till you get it right.