Tartine Style Country Sourdough Bread
Tartine Style Country Bread
Flours:
30g Rye Flour
60g Whole Wheat
230g Strong Bread Flour
272g Hydration
90g Starter(100% Hydration)
-Flour+Water Autolyse for 2 hours
-Added starter and salt mixed by hand(Rubaud Method)
-Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.)
-Stretch and folds in bowl 5 times 30min to 1 hour intervals
-Pre-Shaped and rested for 1 hour
-Shaped and left on bench top overnight.
-Next morning in freezer for an hour then bake!
-250c Deg for 15 Min/200c Deg for 25 Min
This is definitely inspired by 'Trevor Jay Wilson' totally love this guy, he make everything looks so easy!
Things that I learned from this recipe and bake, The dough ferments quicker that any other recipe.
Youtube Channel - https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg
Started a channel in YouTube to document my bakes and start sharing my experience, Trying my best to take videos of every bakes that I do from now onwards...
Comments
The crumb is inspiring.
Was wondering what your kitchen temperature is? A 9 hour bulk, followed by a second proof on the counter overnight sounds (assuming you sleep for 8 hours that makes 17 hours in total). With that amount of levain the kitchen must have been cold during the day and night, right?
Thank you!! yes it was so cold that time, house insulation wasn't that great.. maybe 6°c to 10°c that time? not sure really but even my levain took at least 12 hours before its ready that time.