September 2, 2012 - 10:07pm
Tartine recipe bread
Here's my first attempt at Tartine bread using only a leaven made with a tablespoon of started and 200 grams water and 200 grams 50/50 bread flour/whole wheat flour. Book for comparison photo.
I need to get a oval proofing basket :)
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Looks good! nice job.
We love the color that you get from your DO. What does it look like on the inside and how does it taste?
I gave one to my downstairs neighbor as a gift and I haven't cut the other one open yet. Amazingly the crust is staying hard, I found that in the past the crust would go soft after a few hours post-baking.
Currently trying their baguette recipe. Man bread baking is a fun obsession/addiction. Going to bring the baguettes to work tomorrow with some home made jam and home made paté.
too! Nothing makes bread better than, toasting, butter, homemade jam and pate.
I have several baskets from this company.
They are well made for the price. They sell many
types and hard to find the proofing baskets in their
website. Just type in proofing and they will come up.
http://www.luckyclovertrading.com/
Do you guys weigh your dough after cutting it into smaller pieces to make sure they're all the same size? I find I always end up with one loaf bigger than the other when I eyeball it
with smaller amounts, for instance for rolls I weigh the whole dough and then divide by how many I intend to make. That is a good idea re the Tartine bread dough. Next time I'll weigh the container first and then weigh the dough before I pour/dump it out onto the counter so I can divide it in half. Thanks for the idea-
Very nice looking loave that you've made! I think my grandson is now properly addicted to grilled ham and swiss cheese on Tartine bread.
I've been making it for my girlfriend's family and they loooove the bread :)
Gotta say I can now produce the bread pretty consistently. Just takes a lot of rising time.
How do you know it's underproofed?Thanks for the observations. I do pre-heat it to 500F and turn it down to 450 when I baked the bread. I use an oven thermometer because my dial in innacurate.
What temp should the inside of the bread be?
I divide it into two loaves. Also it's really 1 kg flour and 0.85 kg water, so each loaf is about ~0.9 kg accounting for loss of small amounts of dough.
I baked one last night at a slightly higher temp, did 500+ the whole way and the crust was definitely a lot harder (need a better bread knife!) but the inside was SUPER moist. That was after a 24 hour rise in the fridge followed by a 4-5 hour proof in the fridge. I let it rest on the counter overnight and the inside was still super moist this morning when I brought it to work and it was crumbs pretty soon after. The tartine encourages a lot of rising time in both the initial rise and proofing rise. I like proofing in the fridge because the dough is less sticky and comes out of the basket pretty easily.
Should I do them @ 500 the whole way? I use one of those hanging oven thermometers placed on the rack perhaps it is registering too hot and I should hang it instead of placing it? How long does cast iron need to pre-heat before it's the same temp as the oven?
How does this one look?
fantactic and fabulous
I made some dough last night and after a few turns every 30 minutes I went to bed forgetting about the dough. In the morning it had risen above the top of my plastic container. I punched it down and then emptied it onto my work bench for the bench rest (2 loaves), and then put them in the proofing baskets and into the fridge for some cold proofing.
What is the consequence of letting it rise at room tempt overnight?
how much hunger is left in those little yeastie beasties I think. I am making the second "all levain" bread from Flour, Water, Salt and Yeast. It is 7:30 pm, I just mixed the final dough, will do three or four stretch and folds before bedtime and then it sets out at room temperature all night for its bulk fermentation. It starts out about a quart in volume and the other one was right at the top of my 6 quart container by early morning.
Hopefully someone with more experience will help you quickly. I would venture to say if you have a reasonable rise in the refrigerator time then they should be fine. If they just sit there however, you'll know there isn't enough action left for any oven spring. Maybe there are other interventions you can take at that point-
I have been baking this loaf in towel-lined bowls, but am looking to start using a basket. What size baskets do you folks use for the basic country loaf formula?
I think 8 or 9 inches. When you flip it over it should fit neatly inside the dutch oven for easy dough transference. If it's bigger naturally it would be a poor choice for dutch oven baking.
I am trying to figure out whether to get the 8", 8.5" or 9" round. Based on the suggested dough weights for each size, it seems that it ought to be the largest basket that will fit the pan, which I think is a 10" pan, so conceivably I could go that large, but I don't want it to be "spread" too thin before it gets in the pan and typically, I seem to have a lot of clearance when I let it rise in a bowl.
So it sort of boils down to 8 or 9 to hold just over 2 pounds of dough. I am thinking I will go with the 9" unless someone else chimes in on the subject.
Thank you.
9" should be great!