December 4, 2011 - 5:12am
The Tartine Country Bread from Singapore!
Hello all!
Just to share with you my version of the loaf with a few tweaks after weeks of trying at the original hydration based on the book.
My Original Loaves - which I can never shape into a boule as the shape would never hold so I had to resort to baking in a loaf pan. Texture was always gummy and rise was minimal although taste was great!
Yesterday, I reduced the hydration to 67% and final proofing time of 1.5hours in flour dusted linen basket
Tada! Mild success!
First time I could flip it out of the basket, score it and baked on a baking stone.
Crumb shot - not as open crumb but still a good attempt
It was dry inside and no longer gummy.
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The boule looks great, congrats! High hydration dough takes a lot of practice. Strong gluten development early in the mix and primary fermentation can help with the handling of the dough later.
Just a random thought : does the high humidity in Singapore make it a requirement to reduce hydration, perhaps?
That was what got me thinking! Most bread bakers I read about here live in drier climates. Will still strive for 70% to get those nice open crumb.