Tartine bread please help
Tartine Bread
I am new to sourdough bread baking. I have had a couple of dozen attempts at Tartine Bread as per the Chad Robertson book. I have tried to adhere to the quantities and temperatures quoted within the book but as the attached picture shows, I keep getting large and inconsistent holes.
I have tried a variety of bulk proving times between 2 hours - 4.5 hours and I always get some large holes throughout. I know this technique but I'm at a bit of a loss as to whether this is over proved, under proved or solely poor technique. The attached picture had a bulk prove time of 3 hours and a final prove in the fridge of 11 hours.
Would anyone with an experienced eye be able to tell me if they believe this is under/over proved or poor technique?
I appreciate any feedback at all
Thank you
If you have tried varying the times of bulk ferment from 2 - 4 hours at the desired temperature with the same results then I can only suggest you either go for an even longer bulk ferment or you need to take a closer look at your starter/levain build.
Tell us more about your starter, your maintenance and levain build.
Hi there
Thanks for coming back Abe. The starter has been active for months. I got a few tablespoons off a friend.
Otherwise half wholewheat and half organic white bread flour. 100% hydration all the time. I usually add 200g 78f water to a tablespoon of starter and 200g of half and half.
I always draw a line on the jar and see a clear rise, bubbles and passes the float test. Could a levain still be weak despite this appearance of readiness?
I don't think your loaf is that far off. All it needs is more bulk ferment time. Your starter and levain build clearly work and now it's just down to reading the dough and not watching the clock. And I echo what is said below regarding levain build. If you're going for an all night ferment then 1:5:5 is a nice ratio and build up to the amount you need and not extra. For instance I'd ignore the recommended levain build and do something along the lines of...
1 tablespoon to 100g each of water + flour in that amount of time although is active and good to use I think it has a lot more food left and I prefer a more mature levain for flavour. I like to push the fermentation often more than what a recipe asks for as long as I'm not over fermenting the levain or dough. This sounds more like a young levain for a more mellow flavour. As a rule I don't use until it's very bubbly and is giving off a lovely aroma. I also don't usually go for a cautious 30-40% rise in the bulk ferment stage. Instead I'll wait until it's more noticeably puffy and risen.
Definitely looks under fermented to me as well. Your starter could be weak or bulk fermentation is too short. What temperature is it where you are? Fermentation time is very dependent on room and dough temperature.
I am in Ireland so nice and chilly.
I put a bowl of warm water in the oven and maintain a temperature of between 78 and 82f after using 80f water. Usually autolyse for 30 mins.
I do wonder if older wheat flour is the issue with the starter but it certainly appears bubbly and I always adhere to the float test.
Back in May, I posted a description and set of photos for a bake of the Tartine Basic Country Bread. Here is a link to that post: http://www.thefreshloaf.com/node/64305/tartine-basic-country-bread
If you benefit from seeing what something looks like as it progresses from start to finish, perhaps this will help you.
Happy baking (and stay safe and stay healthy).
Ted
Nice Ted. Thank you.
I've ordered some new flour and see if that helps. Your guide seems very thorough.
I note you add 100g of half and half to your starter and 100g of water. The book states 200g. Is that a conscience preference on your part?
Warm regards
Ryan
Hi Ryan. The recipe calls for only 200 g of levain, so the combination of 20 g of starter, 100 g of AP/whole wheat mix, and 100 g of water makes a total of 220 g and just means I will have less waste the next morning.
This is similar to what you will find in FWSY (by Ken Forkish) if you get that book and try his recipes. He creates 1000 g of levain and then uses only a small portion and throws out the rest. I scale back his amounts too, but keep the ratios the same. It is simply a way of making enough levain, but not too much.
Happy baking.
Ted
Yes, I had noted that it suggests making double the required levain but as starting out, I have largely tried to stick to the recipe. Makes complete sense sir. Thanks again.
Wow, thanks folks.
My starter certainly appears active. It's very bubbly and rises to more than double. I follow the book and go with a tablespoon of starter the 200g flour and 200g 78f water. That being said, the tartine recipe calls for half white bread flour and half wholewheat.
My white bread flour is strong organic white flour, very fresh, my wholewheat flour is a little older and not organic. Perhaps I should get some fresh wholewheat flour and see if it helps.