Tartine kamut, wheat-rye
When I embark on a journey, I tend to explore many routes. After completing many failed missions then finding some success using four or five other methods, I bought the tartine no 3 book. I like messing with those ancient grains, ryes, getting funky etc.
I have a kamut loaf and wheat-rye loaf bulk rising now. At first glance, it seems a bit much to baby sit your dough 3-4 hours. I'm used to letting the mixer (autocorrect just tried inserting "murder" here... haha) do most of the work. Maybe a fold or two a la Hamelman afterward, but minimal. Maybe I'm just too damn lazy?
I guess it depends on what you're trying to accomplish. These loaves do appear that they'll be more hearty and likely flavorful. Although Robertson does have a heavy handed bake for my tastes. Some of my best customers are older and will break their dentures on a blackened loaf.
Does anyone have their top three recipes from this particular book? I'd love to see them. Thanks!
"Be bread, my friend"