September 28, 2014 - 2:46pm
Can't Stop Baking Tartine Bread!
That was today's bake. Only one loaf, because I did go a little crazy on Friday.
I feel like using a dough of 86% hydration, using double the leaven, and doing plenty of gentle bucket folds is getting consistently good loaves. Also, just tweaking on the same formula a lot probably helps. My scoring is getting better, too; I'm trying not to go over the cuts again, but just leave the thin slashes. It's really taken my a long, long time to get a hang of scoring, but I think I'm starting to get it.
That's all for now,
Blackhatbaker
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LOL, Friday was a little crazy! I love seeing the loaves all snuggled up, like a litter of puppies. they all look great. Hope you had a crowd over to appreciate your efforts!
Cathy
I probably did go a little over-board on Friday, but it was a blast. I love working through a board full of preshaped dough, swiftly and carefully shaping each one, and I'm always a little sad when it's over. But there's nothing like having a rack that's packed with crackling bread, and it's so satisfying to give a loaf to a friend.
blackhatbaker
This I think is the best rendition of the Tartine Country that I have ever seen on this website. Amazing crust and crumb. Congrats.
John
Your practice has paid big dividends. W!ell done and
Happy baking
I know the feeling, when these loaves turn out, it is soooooo good. While there are so many dimensions to the appeal, I have been mostly fascinated by how the high hydration sourdoughs like this have an almost effervescent quality on the tongue, and melt away easily while still having a nice chew. Hard to put into words, but easy to keep putting this bread in my mouth!
It is also nice to see examples of people figuring out a challenging formula...for when I'm being challenged myself. TFL really helps, but can't substitute for more baking experience.
I know that unique mouth feel of high hydration, and that paired with the creamy, sweet, and nutty flavors from a mild naturally leavened bread is so delicious. Especially when you eat it a couple hours after it was baked. Mmmmm...
Tartine bread is definietly challenging. It has taken me months to get a loaf with the right characteristics, and for me to be able to make it consistently. Still have work to do, but I'm getting there, although it's a slow process.
How much do you give away? That's a lot of Bread!
I gave away 2, froze 1, and that left 3 to have through the week. Seems like a lot, but bread is a staple for our family. I myself usually have it for or with breakfast, lunch, and dinner. It was maybe a little much, though.