Tartine Country Rye with yeast.
This weekend I decided to make the Tartine Country rye bread again. The formula in the book:
Leaven 200g
Water 800 g
Whole Rye 170 g
Bread Flour 810 g
Salt 20g.
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My "modifications" to the formula:
Leaven 200 g.
All Purpose Flour 500 g
Whole White Wheat 330 g
Whole Rye 170 g
Water 800g
Salt 20g
Yeast: 1g
My leaven was not looking sufficiently potent, perhaps because the starter needed to be refreshed one more time before use. So, rather than cross my fingers, I added 1/4 tsp of yeast.
Also, rather than disperse the leaven in water before mixing the dough, I mixed the flours and water, and after 30 minutes, pinched in the leaven, yeast and salt alla Forkish.
The loaves came out great. The crumb shot is from the smaller loaf, and the bread was absolutely divine. I also through some sesame seeds in the basket to help with the release and to add to the flavor of the crust.
The bread is delicious. The crumb is very soft. It was almost too soft to cut easily, but I suffered through it.
Comments
is very good for so much whole grain.has to taste wonderful even with the yeast in there. Well done and
Happy baking David
I don't think 1/4 tsp of yeast yeast changed the flavor overly much. The levain was still 14 hours in the making, the bulk rise was at 4-5 hours and the proofing was for 2-3 hours. I think if I'd had an active levain it would have proofed for another hour or so.
with some butter and cheese.
Nicely done.
hester
I'm glad that I have learned enough from my mistakes not to bother trying to bake a loaf without yeast when the levain isn't ready when I am. Also glad to have learned that a little bit of yeast goes a long way. 1/4 tsp for two boules.
David: Really looks wonderful. Love the crust, crumb and scoring. You are reminding me that I must try some seeds on the outside again soon. Congrats! Best, Phyllis
I have to say that the seeds make the crust super flavorful. I don't use a lot of them, just a sprinkling in the basket, mostly to help with the release!
Love the modifications you made!
What was your leaven made up of??
I have yet to try a 50% whole grain sourdough loaf.
Cheers!
Dave
Robertson's levain is 100% hydration, 50% AP and 50% whole wheat. I used white whole wheat because that is what I had open and on hand.