March 28, 2020 - 6:18am
Tartine for dummies
Anyone use the Tartine for Dummies recipe. follow Tartine instructions until bulk ferment. The Dummies recipe does 5 S/F over 1 hour and then into the ffridge for a bulk retard for 12-24 hours. And then a final shaping and back into fridge for 2-4 hours beofre baking.
So I looked at the dough in the fridge and got zero movement/rise after 12 hours. Fridge temp is 37 deg F - which means i cant expect much. Do I need to get some bulk rise from the dough during the bulk retard? And if I am not able to get an increase in volume should i final proof on the kitchen counter instead of in the fridge?
Appreciate any thoughts on this.
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Could you please give a link to the modified recipe you are going by?
There are many recipes/formulas under the "Tartine" category.
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update: The videographer started a thread here: http://www.thefreshloaf.com/node/44475/bread-video-tartine-dummies I think your question is answered in the comments there: If your bulk didn't rise, then it needs to go 24 hours, maybe up to 36. But that's just my interpretation. See for yourself. Hope that helps.
https://youtu.be/sPzpU1clHaA
Youtube link. You can see what he does. Let me know what you think