The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Sourdough

April 9, 2014 - 6:53am
kkunnmann's picture
kkunnmann

Tartine Sourdough

75% Hydration

70% All Purpose, 20% freshly milled durum, 10% spelt.  Fed the sourdough starter in two stages with freshly milled hard white whole wheat.  Baked in a dutch oven.

 

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dosco's picture
dosco
Apr 9 2014 - 8:22am

Looks like you went with a "Forkish loaf" (i.e. no razor scoring)?

Any pics of the crumb?

Cheers-
Dave

 

bbegley's picture
bbegley
Apr 9 2014 - 9:47am

Gotta love the Forkish.

mariana's picture
mariana
Apr 9 2014 - 8:36am

Outstanding beauty. Congratulations, very nice! Perfect loaf indeed. 

kkunnmann's picture
kkunnmann
Apr 9 2014 - 9:52am



Yes, forkish indeed although I always have troubles achieving that really spectacular cracking of the crust.  I think I usually shape the boules too tight - this time I used a bit more flour when shaping.  The crumb photo is of the lighter bread. 
dabrownman's picture
dabrownman
Apr 9 2014 - 5:44pm

They puffed themselves up pretty well and the crumb is fairly open.  Looks like you stuck a Forkish in it to me  :-)   Well done and Happy Baking