The Fresh Loaf

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Tartine sourdough with spelt flour

mepnosis's picture
mepnosis

Tartine sourdough with spelt flour

I've been using the Tartine recipe the last few months. I had been adding 50-100g of rye flour, though this week I ran out, so I used some spelt flour instead.  I don't notice much of a change in flavor, the chew seems slightly different though, spelt seems to have more of a grainy texture in the final product.  Some more glamour shots:

Also, in a previous post ( http://www.thefreshloaf.com/node/59051/ear-troubleshooting-and-dough-sticking-banneton ), I had commented about dough sticking to the banneton.  I am still having that issue, even with rice flour.  I have started using the cloth liner, but the final product doesn't look as nice, you don't notice the banneton pattern as much (these pictures were proofed in bannetons with a liner).  I have ordered some wood pulp bannetons, will see if these work any better.

In that same previous post, I had also asked about why sometimes the ear doesn't develop.  I bake in a dutch oven, I usually do two loaves each time I bake.  I suspect the reason why the ear wasn't developing sometimes was because I would leave the dutch oven top out of the oven in between loaves.  That is, I would put the first loaf in covered, after 20 minutes I would uncover it and leave the top out of the oven.  I have since been leaving the top inside the oven after uncovering the first loaf.  I am now getting good ear development more consistently.

Last year I went through a 50lb bag of bread flour in about 6 months, this year I've almost finished another 50lb bag, I might have a bit of a baking problem...

Danni3ll3's picture
Danni3ll3

You are getting amazing oven spring! As to your baking addiction, welcome to the club! ?

Filomatic's picture
Filomatic

Wow, amazing loaf!  Please show us the crumb.

mepnosis's picture
mepnosis

I keep forgetting to get a crumb shot, I usually give these away.  I'll make sure to get a crumb shot next week.

mepnosis's picture
mepnosis

From a previous bake 

https://i.imgur.com/YurK6XU.jpg for full resolution

Mini Oven's picture
Mini Oven

4 parts bench flour to one part non-glutinous rice flour.

If hydration is 80% or over, try generously dusting the loaf too before placing into the banneton.  High hydration doughs are more likely to stick after long hours in the basket.  

Still, very lovely loaves.

It is also possible to stencil lines on a loaf from a smooth cloth lined banneton.  Before scoring, mist surface, place a cooling or oven rack or stencil lightly over the loaf and sift flour carefully onto the loaf skin. Score and bake.  Paints can also be made using mixtures of flour, malts, water etc to make lines, circles, imprints. Lots of fun there.

mepnosis's picture
mepnosis

that is how i've been dusting my bannetons, still sticks :| .  i hope the wood pulp bannetons work better.

Mini Oven's picture
Mini Oven

and letting skin air dry a little bit before tossing into the banneton?  No pressing into the form.  The video dough is in the low seventies for hydration.  Yours is high hydration?  How about that gentle slow rolling out of the form?  Or reducing the dough hydration as you may be outside the use parameters for the cane.  

mepnosis's picture
mepnosis

i definitely dust the dough too, i guess i don't let the skin air dry a little, how much is a little?  5-10 minutes?

i don't press into the form.

my dough is around 80% hydration, what are the use parameters for cane bannetons?

thanks for all the tips, i appreciate the help trying to troubleshoot this issue.

Danni3ll3's picture
Danni3ll3

your bannetons after each use? You need to let the rice flour mixture build up over time. I just tip out the loose stuff before adding a very light sprinkling now that I have a few layers in there.

I make sure they are very dry before storing. Sometimes I put them in the warm oven after baking and crack the door open to let the moisture escape. 

And once a year or so, I scrub out all the flour with a fork and stiff brush, bake them at 250 F for 45 minutes and start the layering all over again. 

mepnosis's picture
mepnosis

what's strange is i was not having any issues with sticking for a few months, then all of a sudden the sticking problem reared its ugly head.  No change in my recipe or procedure, not sure what happened.

Danni3ll3's picture
Danni3ll3

them out, dry them well. Then start over with half rice flour and half AP flour. 

DesigningWoman's picture
DesigningWoman

or rye flakes? I first started off by putting down a layer of any of the above into the lined basket before placing the dough in it. Now I roll the formed loaf in these things before lowering into said basket. Works like a charm.

Keep on baking, 

Carole 

bread1965's picture
bread1965

Truly nice bake.. I don't think the heat of lid (hence keeping it the oven or not) has anything to do with oven spring .. I'll bake my first loaf, take the lid out, then place the lid and bottom back in the oven for 5/10 minutes while I prep the second loaf and then load it.. no difference on my end..

 

mepnosis's picture
mepnosis

That is the only variable I changed and I have noticed a difference since making that change.

M's picture
M

I've just managed to split my dough trying to get it into the DO as the top quarter was welded to the bottom of my very well floured banneton.

If there was any bubbles after the dough got torn in half, the were expelled when it landed with a splat on the bottom of the DO....

Baking it for the dogs - will post it on the photo fail thread.....

Mepnosis - your loaf looks fab and am very jealous !

mepnosis's picture
mepnosis

i usually unload the proofed loaf onto a piece of parchment paper (on top of a pizza peel or other thin flat surface).  once unloaded, i score it, then transfer it to the dutch oven by holding the peel over the DO and sliding it off with the parchment paper, this has worked well for me.  i'd be to afraid of burning myself to try and unload directly to the dutch oven and score it while in the dutch oven.

M's picture
M

Try something new !

My usual M.O is to do exactly that with a dough straight out the fridge where its been retarding for about 15 hours.

This was my first go at proofing at room temp AND it was (Unintentionally) higher hydration than planned AND it was nudging over-proofed. In no way could it holds it shape for more than a few seconds.

Disaster written all over it, signed off with said attempt to get it into the DO directly ! And I copped a light burn !

Thank you for the tip though - it just reinforces that I should go back to the process thats worked so far.

 

David R's picture
David R

Trying a new way is good - when you have a good reason to do so. ?

("The old way is no good" certainly qualifies as a good reason. But "I'm bored" probably doesn't. ?)

M's picture
M

And here it is........just noticed though that I have blisters for the first time, and not just on my hand from the DO !

Spelt Splat