November 21, 2013 - 7:06am
My first attempt at Tartine Bread
I got inspired and lots of encouragement through this blog and decided to make an attempt at this Tartine Bread. The sides & underneath somehow were just bursting & cracking out. If you looked at the shape, you would know what I meant. And the surface were quite bubbly. I would have to wait till tmrw morning to slice it and see how the crumbs. Do not have much confident thou, my last few attempts at other sourdough bread usually were too dense and dry. Will see how it goes. Just want to thank the nice people in this blog for their support and encouragement. Still has a long way to go :)
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from here. Shouldn't be dry if baked to 205 F on the inside. I'm guessing this one will be fine. The bursting out could be to under proofing What hydration are you using? Cross your fingers!
Oh oh... I had in d oven at 230 for the first 30 min and 220 for the next 15min.
Thats the thing, Ive not come that far to understand the bread maths :) in this I had 75gm liq starter, 375gm mix of whole wheat n bread flour and 280ml of water n 8gm salt.
You're right.... I'm keeping my fingers crossed on this one ;)
thank you !
Looks great! Well done, Nora.
Thank you Floyd, you're one of the people here that has inspired me not to give up. I had been reading alot of your blogs and bread making skills, You made it looked easy but it is not. U need to know alot about techniques and practice and more practice. Thank you. Regs Nora