This is a loaf that I tweak from TARTINE COUNTRY LOAF. I have been working on Tartine No. 3 for the last couple of weeks, but I havent had much like with it (which largely due to the fact that I follow the clock instead of dough. Sigh!)
Last weekend, I have planned my bake beforehand including considering the time Im gonna spend at home, room temp and adjusted dough temp. Heres the formula I tweaked:
|Weight per Serving||1065|
|Build 1||Build 2||Build 3||Soaker||Final Dough||Add-In||Total|
|White Starter (100%)||10||10|
|Yeast Water Levain (100%)||0|
|Extra-High Protein Flour (>14%)||0|
|Raisin Soaker Water||0|
|Sesame (1 Cup)||120||120|
Autolyse for 30Mins
Bulk Fermentation 15Hours at 16C, Initial Dough Temp 18C
Divide and rest for 20Mins, Shaped and place in dusted basket
Second Proof Over night for 7-8 Hours in the fridge
Bake in covered dutch oven at 250C for 15Mins, uncovered 240C for 25 Mins. Finished loaf registered 212F
See the glossy crumb. This time its airy, moist crumb with improved flavor. I guess this is the best bread ever.
This post has been submitted to the Yeast Spotting Site here:http://www.wildyeastblog.com/category/yeastspotting/ .