February 4, 2014 - 5:56pm
Tartine Wheat-Rye 20% from Tartine No.3
| Original Formula | |||||
| Wholewheat and Rye Levain | |||||
| Source | Tartine | ||||
| Total Weight | 1985 | ||||
| Serving | 1 | ||||
| Weight per Serving | 1985 | ||||
| Total Flour | 1075 | ||||
| Total Water | 925 | ||||
| Total Hydration | 86.05% | ||||
| Multi-grain % | 65.12% | ||||
| Build 1 | Build 2 | Final Dough | Add-In | Total | |
| Levain | |||||
| White Starter (100%) | 75 | 75 | |||
| Wholewheat Starter | 75 | 75 | |||
| Rye Starter | 0 | ||||
| Yeast Water Levain (100%) | 0 | ||||
| 150 | |||||
| Flour | |||||
| Extra-High Protein Flour (>14%) | 0 | ||||
| Bread Flour | 0 | ||||
| AP Flour | 300 | 300 | |||
| 150 | 0 | 300 | 0 | 300 | |
| Wholemeal Flour | |||||
| Wholewheat Flour | 100 | 100 | |||
| Rye Flour | 200 | 200 | |||
| High-Extraction Wheat Flour | 400 | 400 | |||
| 0 | 0 | 700 | 0 | 700 | |
| Liquid | |||||
| Water | 850 | 850 | |||
| 0 | |||||
| 0 | |||||
| 0 | 0 | 850 | 0 | 850 | |
| Others | 0 | ||||
| Yeast | 0 | ||||
| Salt | 25 | 25 | |||
| 0 | |||||
| 0 | |||||
| 0 | |||||
| 0 | 0 | 25 | 0 | 25 | |
| ADD-IN | |||||
| Wheat Gem | 70 | 70 | |||
| Caraway Seeds | 20 | 20 | |||
| Corriander Seeds | 20 | 20 | |||
| 0 | 0 | 70 | 0 | 110 | |
| Direction | |||||
| Autolyse all ingridient (except Salt & Seeds) | 60 Min | ||||
| Add Salt Mixed with Pincer Method | |||||
| S&F 4 Times @ 30min interval | |||||
| Total Bulk Fermentation | 4h 0m | ||||
| - Refridgerate / | 16:00 | ||||
| Bake - Cover | 20-25 | ||||
| Bake -Uncover | 25 |
Since high extraction wheat flour isnt available, I have used sifted wholemeal flour instead. It supposes to be a overnight retardation, but it ended up in the fridge for 16+ hours. When it came out of the fridge it looked like fully proof. But I slash it anyway. It didnt give me a sky rocket oven spring. But its crumb is still acceptable but not as open as I have hoped.
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Comments
Great looking photos and great looking bread! good job!
Thank you!!!
These are the kinds of breads that we like so much. Well done and happy baking
Thank you Dab
Unfortunate that I have overproofed it. N the hole suffered a lot.
I love seeing the loaves others are making from Tartine №3. This one is lovely and you've certainly managed a more open crumb than I have with the two recipes I've tried so far.
Tartine No3 is a really good book. In particular their porridge bread are exceptional with such an open crumb. I have yet to achieve something like that myself.
They are pretty hard to handle when he up the hydration to 86%, keep me posted on how you go with this book.
Cecilia
Thanks for the reply, Cecilia. I'm enjoying Tartine #3 very much but after working often with the basic formula in Tartine #1, I do find these to be hard to work with. I have the Fermented Oat bread underway right now and am looking forward to seeing how it comes out.
I am looking forward Julie. I am thinking of an Oat porridge bread for this coming weekend bake. I will substitute it with a blend of different flour.
Look at that CeciC. f you notice a lot of the loaves he makes in T3 have very minimal scoring because with all the increased grain you are not gonna get giant ears/bloom. I think it looks fantastic. How's the taste? Many have been struggling with strength with the doughs in this book including myself. I've extended the autolyse with some help but I think I'll push further to 2 hours leaving the levain out. I'm also considering doing the last 2 turns as traditional stretch and folds. I've been wanting to try this formula. In fact I can't stick to a formula in the book but this one inspired the Walnut Rye I'll bake later today. 48% High Extraction, 18% Rye, 31% White, 3 % whole wheat.
Josh
Hi Josh,
I didnt pay attention to his scoring. I was thinking how could he get an ear with so much whole grains. Stupid me.
This bread comes out a little more sour than the other one ive baked. But with the spices addition it gives a very special flavor. No to mention it has exceptional keeping quality. Today is the forth day, its still moist and flavor has evolve over these days. I would say its a very good loaf.
I think extended autolyse would help. I am thinking a 2-4 hours in the fridge autolyse and increase the S&F to 5 times. It had sufficient gluten developed but it was still very sticky when I pre-shaped it, final shaping was a lot better thou, so I suspect if i give it another fold it could give me a better structure.
Walnut Rye sounds so interesting. But walnuts are quite expensive in Hong Kong, So I better wait till I get better with my baking technique then I will start to incorporate it in my baking.
Please post some pic on your loaf. Yours are always inspirational and mouth watering.
Cecilia
In Tartine Bread he suggests some people autolyse overnight for whole wheat. I found thst to be very convenient when making the leaven overnight as you can just mix the leaven and salt with the autolyzed dough in the morning. Saves the second day mixing and autolyzing.
But last time when I tried to bake a wholewheat loaf with overnight autolyse, the dough feels a little sluggish. Im not sure if its because it was a warm night. Would it be better if i put it in the fridge?
I lack the experience or knowledge to answer that. When I did it the loafs came out a little flatter than usual but I attributed it to the leaven not being quite floaty enough. Still made nice bread just not quite as tall. Just defrosted the second load yesterday and cut it for sandwiches today.
Not sure why it would be sluggish if you added the leaven in the morning.
I think it looks fantastic!
What did you think of the flavor?
The flavor develop over the next few days. Its the best on its third as the crumb settle in.
On the First day the crumb is a little too moist.
Very nice results Cecilia. I just got the first Tartine book for my Bday so it's a Tartine themed bake weekend here too.
How is the flavour compared to other WW/Rye loaves?
John
Hi John,
Hows your Tartine bake? Ive made another loaf last weekend but it didnt turn out too well. It spread, but luckily it still gave me some oven sprang.
I dont know how it differs, I think I need to bake two of them to actually compare the results. Im thinking of introducing Rye to my starter instead of in the loaf. When it gets to 20% of the whole flour, it kinda glooey. Not sure if its me or the dough thou.
Either way it looks great to me...I want to give that one a try soon.
I just posted my results. I am quite happy with the outcome...getting more and more confident with the formula.
Take care.
John