December 25, 2014 - 11:20am
My Tartine country bread
Hi to all. Merry Chrystmas!
I'm new of this site, and I wanna share with you my first experience with the country bread described in the famous book "Tartine bread".
I start with few pics:
I am quite satisfied, but I want some good suggestions to be able to make a bread more like the original.
The Tartine bread is darker and have larger bubbles on the surface.
What do you think I have to change?
I have faithfully followed the original recipe.
Sorry for my English but I'm Italian.
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Are you using steam in the oven? There are several ways to add steam. It would help in opening up the crust where you score the bread.
The color of the crust and the texture of the crumb looks fantastic!
Yes I use steam, i put a container filled with water inside my oven.
and then put a rolled up kitchen towel in each one. These are called Sylvia's steaming pans - named after a Fresh Loafian of some note - Chad actually mentions her pans in his 3rd book. Put them into the oven when the oven hits the preheat temperature an allow them to sit on the bottom rack for 15 minutes. This will allow the stone to get to the preset temperature and you will have billowing mega steam. Pans half full of water with the bottom covered in lava rocks is another good steaming method.
It looks like you had a blowout on the bottom too - probably due to weak shaping, No worries. You will get the hang of shaping soon enough and your loaves will be lofty and lovely I'm sure. Knowing when the loaf is properly proofed 85- 90% and ready for the oven is the hardest thing to master in bread baking but it comes with time. A fully proofed loaf is over proofed! Weird but true.
Welcome and happy baking in 2015
Are you following the procedure' as described in the book? if you provide a description of your technique, the community of baker's can better analyze your (the bread's) performance And outcome.
that said, it looks good, perhaps only slightly under scored, but that is just a guess, it looks quite good.
Yes I followed the procedure exactly like in the book (same times, temperatures,..). Only i don't use the combo cooker because I don't have, i put some water in the oven to produce some steam. Yes you have reason, this loaf is under scored.
Crumb looks good. My Tartine loaves used to turn out like yours, with no lifted scoring or ear. I found out I was over proofing/over bulk fermenting. The dough got too slack. I decreased my proofing time and watched/felt the dough instead of only watching the clock while bulk fermenting. When I adjusted, I started to get the scoring ear and nice lift. Either way, you are in for some tasty bread!
John
it is possibile that for this recipe is necessary a strong white flour?
Well I do know that after I started making the Tartine loaf with locally milled strong bread flour & WW flour, it did turn out better. Try it.