Tartine Rye Feedback
Hello Bread Gurus,
New baker (April) here looking for some feedback. I worked through Flour, Water, Salt, Yeast and have now moved on to Tartine. I did the basic country bread which turned out well and attempted the rye last night. It was really hot in the house last night so it seemed to me that the bulk fermentation and proof were far faster than in the book a bit under three hours and an hour and thirty five minutes respectively. I am a novice so I could very well have been wrong. The bread seems a bit dense to me with uneven holes and its flatter than I wanted. I also found the dough hard to shape and score. I did make a slight change in the recipe that may have contributed. I was at the end of the bag when weighing out the rye so instead of leaving a small amour of flour in the bag I used the excess in the dough thereby changing the percentage of rye from 17% to 27%.
I did the same as you. Baked through FWSY and ended up doing Tartine next. It's a great progression. Your bread looks fine but over-fermented. The additional rye would have impacted hydration and final crumb texture. But the real issue I'd focus on his temperature during bulk and proof. Often there isn't much you can do when the house gets hot other than use the fridge, bulk/proof for less time, or reduce the amount of starter so that it takes longer. I'd do it again and reduce the time of your bulk/proof and you should get closer to what you're looking for. I'd also start using coil folds over stretch and folds if you haven't already to improve dough structure and strength which will improve crumb openness.. Well done!
Enjoy!
Thank you for the reply. I looked into the +/- 17* temperature ferment/proof relationship and will use that as a guide the next time I try the recipe. I watched a video on the coil folds and it looks to be far genteel than the stretch and fold method.