October 31, 2014 - 11:20am
Tartine 3/ White Whole Wheat Loaf Problems
Has anyone here had experience with this particular recipe in Tartine 3.? I attempted a batch last night and my loaf came out terrible. It had a few really big gas pockets, but the crumb was dense. The taste was good, but I have a hard time believing that a loaf consisting of 75% whole wheat flour (50% high extraction, 25% whole wheat, 25% white whole wheat) is going to have an open, airy crumb that i really want and the book proclaims.
Share
I've done the WW loaf from the first book, and a variation with all WW flour, and getting it to come out like Chad's pictures continues to be a grail-like quest (with many fiascoes not unlike the movie along the way).
In working on the Tartine 1 WW formula, cranking up the hydration into the low to mid 90's has given me the best results, IF I handle everything well. The loaf below was one of the best I've made - the flavor was outrageous. It is possible.
Have you had much success with other Tartine breads? The formula in Tartine 3 seems like pretty standard fare for Chad's bread.
Boy, that looks fantastic! I do have experience with his basic country loaf from the first book, I would crank up the whole wheat in those loaves sometimes to 20%. He does mention that he uses hydration in the low 90's like you're using, thats my next step. I gave it another go round this weekend and was able to get a airy crumb. I left it to autolyze until it reached 75 degrees F. I think the problem I had in the first batch was the fermentation never really got a jump start. I was rushing the outcome. Shame, shame.
Cant wait to try those corn/spelt baguettes!
...a difficult virtue for me, and so many of my breads have turned out sub-par because I rushed a step.
Good luck!