Tartine bread - sticky interior
Hi all.I have problem with sticky interior in my tartine bread.
Method and recipe i use:
- 90% low protein flour 10% stonemilled rye
- 75% hydration
- 20% levain 50/50 white /rye
- 2% salt
3 hours autolyse
3 minutes slap and fold
5 hours bulk fermnet (25°C) with 3 S&F
20 min bench rest
Proofed 1 hour at room temp then retard 18 hours
baking direct from fridge In dutch oven - 52 min with lid first 10 minutes bake at 250°C then reduce to 200°C.After 52 min i remove the lid and bake 40 min at 200°C.
I have tried to bake first 30min with lid at 250°C then remove lid and bake 15-20min.But result is chewy interior and burn bread and crust softens after cooling.With the above method for baking the crust is nicely caramelized and crispy, but interior is chewy.
I think the problem is high hydration dough 75-78% hydration.With low hydration I do not have this problem but crumb is not open as i want.I use low proteion flour and they absorb less water and produce more open crumb.I've make over 100 tartine's country bread with less hydration 68-72% hydration.