Tartine Country Rye
I made this Tartine Country Rye loaf and I think it came out pretty good. I followed the recipe and anstructions as much as I could, but I don't have a probe therometer to measure water and dough temperatures, so that forces me to adapt a few things in the method. I use warm water without knowing for certain what the temperture is. The levain was more active than I expected in the morning, so instead of fermenting at 78°F, I just let it in the kitchen, which is between 70 and 74. Also, I went out in the morning, so the dough had a bulk fermentation of about 5 hours, so I reduced the proofing time to 2 hours; I was very careful not to degass the dough when I shaped it, and I think I'm getting rather good a that.
I baked it in a dutch oven at around 450F, covered for the first 20 min, uncovered for 40 more. I expected a darker crust, but I think that's because I left it covered longer; Also I´m not sure why there are all those holes near the crust.
Amd as always, it's delicious :)
Cheers,
Pablo.
Comments
Would make some great stuffing for Thanksgiving. I'm guessing that if you were little more firm with the degassing and made tighter boule the odd holes would disappear. Nothing kike practice and experimentation to move the bread making along to perfection. Well done and hope you get an instant read thermometer for an X-Mas sticking stuffer too!
Happy Baking
Indeed, I have yet to find that sweet spot for shaping firm enough to make it tight with no odd holes, and gentle enough to avoid degassing too much. Nothing like practice for that.
Not bad, rookie-I get good results with crust dark by using 530° at the first 20 minutes part. Preheat the Dutch oven open so both parts can fully get hot. After I put in the dough I turn down the oven to 500°.
Take off the lid and turn the temperature to 420° To 440for a last 20 minutes is what I do. Sometimes I would look and turn off the heat to the oven for the last part while leaving the bread in. Sometimes the dough goes in cold LIke two or three days aged but only an hour or two out of the refrigerator in which case I keep the second part of the bake at a higher temp. Good luck -you are a lot further along than I was after less than a year.
Hi! I got your reply in my email, but for some reason it doesn't appear here. Weird. Anyway, thanks for the tips. BTW, I've been baking for a lot more than a year now, on and off, very un-methodically and mostly learning empirically. But I have been trying to be more methodical now, joining here and posting about some of the bread I make helps a lot with that.
Cheers,
Pablo
That email thing is weird-who knows-but glad to hear you have more time at it I was thinking you were pretty advanced - yea fresh loaf has helped me a lot I started making bread again in 2008 and have not stopped -