Nomad Bread's blog

Evening from sunny Britain..

Here's my second attempt with increased WW (about 15%) and increased hydration:

BP: flour 100%

water 76%

salt 2%

(Note: copied from my actual blog)

This is actually my first attempt at the basic country bread from 'Tartine' (with an exception, see note below). I read and re-read the sections on bulk-fermentation and shaping, until it was etched in my brain, sure not to mess it up. So, of i went...

3rd Test Formula - Basic Country Bread

Final Dough:

900g Strong white bread flour

100g Wholemeal flour

200g Levain