December 24, 2017 - 4:59am
My 1st attempt for a tartine style
yesterday was my first attempt for the tartine style bread - I like how the holes turned and open with apparent gluten. The preshaping / shaping was difficult and couldn’t build much tension: Elements to practice next time! But the taste is the best I had so far sweet crumb and crust.
Recipe
300gr bread flour
100gr spelt flour
60g stiff sourdough starter (50% hydration)
280g water
8g salt
autolyse for two hours ( only flour and water )
Mix and bulk ferment for 4 hours - stretch and fold every 30mn for four times then every 45 mn
bench rest 10mn
Proof overnight - 9 hours
bake next morning at 500 degrees, first 25mn covered then 20mn uncovered