Standard tartine ratios with fresh rosemary added.
100 grams leaven 450 grams white-bread flour 50 grams whole-wheat flour 350 grams water 10 grams salt
Family was talking about my last rosemary loaf so I threw all the ingredients together using 2 week old starter right from the fridge, skipping autolyze as well. Started about 1pm, 4-5 folds, bulk until about 7pm, then shape and into the fridge. A little flatter than my best loaves but still pretty good for such abuse of the process.
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Thanks for posting this. Can I ask how mature is your starter and what do you feed it, please? How long did you proof in the fridge?
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Standard tartine ratios with fresh rosemary added.
100 grams leaven
450 grams white-bread flour
50 grams whole-wheat flour
350 grams water
10 grams salt
Family was talking about my last rosemary loaf so I threw all the ingredients together using 2 week old starter right from the fridge, skipping autolyze as well. Started about 1pm, 4-5 folds, bulk until about 7pm, then shape and into the fridge. A little flatter than my best loaves but still pretty good for such abuse of the process.
Thanks for posting this. Can I ask how mature is your starter and what do you feed it, please?
How long did you proof in the fridge?