April 21, 2013 - 6:37pm
Tartine Bread
Lovely every time. These are probably my 40th set. I try others but always go back to this technique. Listening to them sing right now. I love to bake bread and grow tomatoes.
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Lovely every time. These are probably my 40th set. I try others but always go back to this technique. Listening to them sing right now. I love to bake bread and grow tomatoes.
I bake the Tartine loaf. It is wonderful, but I'd like to use a bit more salt. Any ideas as to how high I can go (percentage) without affecting the vibility of the levain? I currently use 2% (Bakers Percentage).
You could play around with this tool and see if it helps.
http://joshuacronemeyer.github.io/Flour-and-Water/
Cheers,
Wingnut
I would just gradually bump up your salt a few grams at a time, until you get the desired taste you want. Adding salt will increase gluten extensability and slow yeast productivity. You may have to tweak the amount of leaven and notice some textural change.
Sorry.... I weigh flour and water but I don't meansure salt added with the first stretch and fold at 30-60 minutes in. i"d guess i use a heaping tablespoon. I like salt,too!
Very nice bking the Tartine way.