May 15, 2014 - 5:05am
Tartine basic whole wheat
Aaaand yes, the third one is the Tartine basic whole wheat..
So far this one has proven to be the best whole wheat I have baked and a good ratio of whole wheat around 73%.
I will be baking this one going forward for sure!
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fine loaf of bread - healthy and hearty too! Well Done.
Really appreciate it!
I have two of those bulk fermenting now. Not sure if I am going to give it the overnight proofing or just bake it same day. As I have to work tomorrow, I'm thinking that I will just bake it tonight. Hope it comes out looking this good.
Thank you and good luck! Lately I always proof them in the fridge overnight as I only have time to bake weekend mornings! So hopefully you will get great results!
Stuck to the basket. Seems to always happen unless I refrigerate the dough. Oh well. Made some deformed Pizzas with one and am trying to bake the second despite the tearing of the dough.
Noooo :( Happens to me too! it's sooo frustrating!
Last time, trying to prevent that - I've dusted the basket and the bread too, with lots of flour..It was a bit better.
I now have two different types of baskets: the wooden pulp ones and cane ones - but these ones have a fabric liner and it did not stick to the fabric (which I thought it was weird..). Good luck next time!
Did you use rice flour? If you didn't...DO. You can mix it with some AP flour but I usually use it straight and 99% of the time it works. If the dough is really wet you need to also lightly dust the part of the dough that will come in contact with your basket.
I haven't tried so far, but I will next time! Thanks very much for the advice! Sorry for the late reply, I must have missed this one :(!
Looks great. Nice baking.
Ian
Thank you very much, Ian!
70% home milled and overnight proof. They stuck a but they pulled out without leaving any behind.
They look really nice. Usually, for me, when they stick they end up deflated as well :(
I brought one to my parents for dinner. My sister said it tasted strongly of wheat, and loved it. I suppose a sourdough made with 70% freshly milled flour will taste wheaty!
She also asked if there was a way to just make the crust, which was particularly delicious. I wonder if I baked breadsticks if they would come out delicious like the crust?
As for deflating, this dough looked the best and felt the best before proofing. And after, one of them was actually sporting a dome in the basket. they stretched a bit, and deflated a bit, but not terribly much. Makes them rustic, I told myself!
yes, rustic is the way to go!
Bread sticks good idea! My husband would love that idea of just crust and probably ask for some egg yolk on the side!
Don't flour your lined baskets too well and you will get lots of crust! I made a 100% ww recently at 100% hydration and let it proof overnight at about 63º. Then it stuck to the liner so I had to peel it off, which didn't tear the dough but it definitely ruins the shape. I was left with a big pancake shape about an inch tall. The crust was delicious. Not what I was shooting for, but the taste was spot on.
I will bake one tomorrow and see what happens! :)
But you are right, taste wise they come out ok :)
I must admit it depresses me when they get stuck! Will try the rice flour although I forgot completely today when I went to the shops.