Tartine style bread - slightly amended recipe
In last months I was experimenting quite a lot with fermentation process. This bread is the result of latest experiment where I am testing the procedure how to get really well open crumb. Basically this is the amended Tartine country loaf recipe which starts with the true autolyse (just flour+water) for several hours, continues with adding starter, one hour resting period, adding salt plus additional water (double hydration), followed by at least 6-8 stretch & folds at about 30 minutes intervals during the bulk fermentation. At the end of bulk fermentation the dough is chilled in the fridge for 6-8 hours, then shaped cold and final proof is done on the bench. The starting baking temperature is about 260-270 going down to normal temperatures after first 8-10 minutes.
The overall hydration in this particular case was about 85% and the white flour protein content was above 13%. The dough was hand mixed. I had similar results with flours with substantially lower protein content - only 9.3%.
The outlook of this bread is similar to famous "crystal bread" although this bread is not made according to that recipe and the hydration is much lower.