April 13, 2023 - 2:29pm
Tartine crumb is moist and dense
After a hiatus of several yours, I'm trying to get back to Tartine classic loaves. As seen in the image, the crust and shape look great; it is just the crumb that in diasappointing.
My current theory is that the starter was not as active as needed.
Also, by 5:00 pm, the loaf was well developed so I skipped the overnight refrigerator step - never have skipped that step in the past. Could that have made the difference with the crumb being too sense?
Another question aout how to place the loaf in the refrigerator: just covered with a cloth or uncovered?
Many thanks. It is nice to get back to Tartine bread.
Todd
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I don't bake Tartine breads but have a long history here of retarding loaves. I always shape and place in a cloth lined banneton . Mine didn't come cloth lined but I use old linen napkins rubbed with a rice flour/bread flour 50/50 combo. I then cover with a " shower cap" stretch cover that is plenty large enough to allow the dough to rise. I wait 30 min a room temp and then refrigerate for up to 24 hrs. I have the best results at over 16 hrs. My breads really rise in cold temps. The moisture that is present inside that shower cap is perfect for the dough and the cloth bottom combined with the wooden banneton allows a perfect crust when the dough is turned out and scored. Hope this helps with your decisions. c