I based this loaf on Ken Forkish's 50% whole wheat bread with biga. Instead of 50% whole wheat I made this 40% whole wheat and 10% rye. The hydration is 80%.
I am very pleased with the result. A nice open crumb and light texture considering the high percentage of whole grain flours. I also love the deep color of the crust, which is shatteringly crisp.
Thanks to David for posting his take on this loaf. An amazing bread indeed. I happen to have a lot of durum flour so I did incorporate some into the formula David posted. I actually used it in 2 ways. My starter is fed only with durum and I added durum flour for 1/2 of the WW that David used. I also only had 9" pans. I was concerned as the bread volume didn't rise above the pans during the 4 hour rise...but whoa did it ever rise in the oven. I baked at 400 for 38 min to 205.
I've been lurking on this website for awhile, and decided it was finally time to woman-up and try some of the techniques that I've seen.
No, not a chilly winter, at least not here in Florida where it remains delightful through the winter months. But rather a chilly twist to my proofing stage. My kitchen runs warmer than many, and proving my baguettes can be a bit of a coin toss at times. Anywho, a few bakes ago, when I split my Field Blend #2 dough into a DO boule and two gros baguettes, I decided to retard the shaped baguettes in the refrigerator for the proofing step. Mr. Forkish suggests baking this dough, albeit as a DO boule, right out of the refrigerator, so who am I to disagree?
This is my Tartine "Basic Country Bread" with original recipe...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 375 gr Water (%75 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
Whole water percentage is %77.2.. That is original recipe from the "Tartine Book"...
Last week it was so cold I spent a lot of time making kefir cheeses and web surfing. Found a site that used kefir as a sourdough starter so I decided to give it a try. Followed the starter directions and looked for a recipe online to make a loaf. Found a blog site that had pictures so I followed it. I produced two loaves - boules - that had some flavor but the texture was extremely lacking. I decided to pursue an actual sourdough starter and basic sourdough bread so I hit the library. I have a culture in progress and needed something to do while it mature
We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012. The bread was a success on the inside for flavor and crumb but the outside was a disaster.... a flattish boule, commonly known as a Rustic Frisbee to be kind. The half good, half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration
It's been a weird few weeks in central North Carolina. We're not used to seeing this much snow here -- especially not this close to March!
This week in particular has been particularly rough. Long story short, I had planned a few different bakes for mid-week, only to be hit with two consecutive snow storms, the second of which led to an extended power outage.
Sorry, these endless, near identical baguette posts are probably becoming terribly dull, but I get such great feedback and advice from you guys.
