April 10, 2020 - 10:43am
Tartine Basic Bread
Hi there, I've been trying to make the Basic Country Loaf from the Tartine book. Before I moved I was coming pretty close to nailing it. Since the move, I'm having all kinds of trouble. Things seem to be fine until I try to score my bread, it often is sticky and so the scores don't really take. Then in the oven there seems to be no rising ("oven spring" I think is the term he uses). I've noticed that after I lift the lid there doesn't seem to be much for steam and the loaf isn't pale and shiny. I got the closest I've come today, but it still doesn't have that really dark carmelization.
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The only solution I can come up with is kneading the dough more, or giving it more strength (more stretch & folds). If your dough is still sticky when it's time to score, that is a good sign the gluten network isn't tight enough.
Ok, I'll give it a try. Thanks
Hey there,
if you arent getting the oven spring you want you should ferment for longer and fold a few more times during fermentation. Also make sure your oven is up to temp. It may run colder than indicated. Are you doing Autolyse?