What I changed was to make a 800g dough, do 50/50 rye and whole wheat instead of only WW, and I did not fermentolyse, I did a standard autolyse. Been struggling with overfermenting, so I bought myself a little buffer. I also used the Sourdough Journey method of bulk fermenting, which means 30% rise at 26 degrees C in my case. Baking temp 230C with lid on for 25 minutes, 210C with lid off for 15 minutes. That’s specific to my oven and setup. I also scored really badly, as you can clearly see. Aaaand I used a stand mixer. Come to think of it, this is far from the same method, but the formula is right. 100/75/20/2.
That was an experiment in loose shaping. I think I’ll go back to something tighter, I’m not a fan of big tunnels. But at least it’s really tasty.
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Well that’s not quite what I intended. Recipe: [https://tartinebakery.com/stories/country-bread](https://tartinebakery.com/stories/country-bread)
What I changed was to make a 800g dough, do 50/50 rye and whole wheat instead of only WW, and I did not fermentolyse, I did a standard autolyse. Been struggling with overfermenting, so I bought myself a little buffer. I also used the Sourdough Journey method of bulk fermenting, which means 30% rise at 26 degrees C in my case. Baking temp 230C with lid on for 25 minutes, 210C with lid off for 15 minutes. That’s specific to my oven and setup. I also scored really badly, as you can clearly see. Aaaand I used a stand mixer. Come to think of it, this is far from the same method, but the formula is right. 100/75/20/2.
That was an experiment in loose shaping. I think I’ll go back to something tighter, I’m not a fan of big tunnels. But at least it’s really tasty.
Please roast. Or toast if you prefer.