Hi everyone,
Wanted to put up for your feedback on my first attempt at the Tartine method, in particularly from Chad's Book No. 3 - Ode to Bourdon
As you can see from the photos, I suspect my problem was under-proofing.
Some quick background:
Flours: KAF (White wW); Central Milling (WW); and CM T85 (wheat germ from Bob's Red Mill)
Room temp: 21C
Timing:
- 7am: Starter fed as per instructions (with only 1TbS) and autolyse with flour (without the levain)
- 230pm: Float test successful; dough mixed
- 3pm-530pm: folds every half hour
-6:30pm: Shaping and 1st bench (~15min)
- 645pm: Shaping again and put in basket; placed in fridge (which is around 7C)
- Next day: 6am: loaves taken out of fridge and left out for ~3hrs to warm up
- Into the oven at 9am
Here are the pics:
I suspect a few things:
- Underproofing: I waited 4hrs as per the book's instructions, worrying about it overfermenting, but if I was fully honest with myself it hadn't reached a 20-30% increase (maybe 10%). I think I should have taken into account the room was very cold and should have let it go until it was ready. I can see the holes but it looks like there wasn't enough time for the gasses to build up
- Scoring: I could have scored more deeply. It was my first time as I've always gone with the FWSY approach
Thoughts friends?
to me. Might want to let ferment just a bit longer before shaping and chilling at 7°C. I'm sure the room temperatures slowed it down a bit. :)
I'm glad you posted this because I was thinking about trying the Tartine style of baking this weekend. The book I have recommends using a cast iron cloche. I have an Emile Henry cloche so I was going to try that. Did you use a cloche? Maybe that had an impact?
Mini Oven - I've seen many of your posts so thank you for taking the time to contribute and for your advice! Will take another kick at the can
ri_us - thanks for taking the time to read. Yes - that's a great suggestion. One thing, in this case, I used an Emile Henry and Lodge Dutch ovens. I'm suspecting the issues was underfermentation.
and delicious. I find that most books assume a higher proofing temperature than I am able to achieve here at home. My last recipe (Hamelman's "Sourdough seed bread" which is so far my favorite) calls for a bulk fermentation (dough temp 76 F) of 2 1/2 hours. There is no way my dough temp was above 70F if that and my house isn't warm. So instead of 2 1/2 hours it was closer to 6 hours. I am getting used to that difference and now go by the dough and not the clock, as everyone here advised.
I would love to taste your loaf with cheese. Looks lovely.
hester
Hester - very kind words and you reinforced my own feelings. Ah - I'm on a diet but, because your of your comment, I'm going to get some butter and brie now :) Quick question for you - how do you find Hamelman's book? Would you recommend it?
I adore Hamelman's book. It is like taking a course in baking bread. I think it is outstanding. I'm made about 1/2 of the loaves in his levain chapter, though none w any commercial yeast added.
Oh, and weird thing, since you mentioned diet: I find that when I eat sourdough bread w/o any commercial yeast, and esp if it had seeds etc within, my body handles it all differently and I don't gain weight. The latest loaf, which I referenced above is by far my favorite. Mostly white bread with a levain, some rye, toasted sesame and sunflower seeds and a soaker w flax seeds. I never use sugar in my breads and find that a bit of rye helps to brown the crust and imparts a certain sweetness. Weird since i used to adore whole wheat. Live and learn.
Henrik - I went off to purchase the book! And I didn't realize Raymond Cavel wrote a forward. Quite authoritative indeed. Thanks for the suggestion!