I decided to try a different recipe for the first time after getting the Tartine bread book. I kept my Brod and Taylor folding proofer at 82F for the dough. Left the starter on the counter overnight at 65F.
This was the first time working a dough at 75% and followed the baking timeline laid out in the book. 12 hours in the fridge and 30 min on the counter to warm up before baking.
I think it came out nice. Seems slightly less sour than my normal recipe I make. But the dough was very nice to handle. Very fluffy.
What do you think?
by illmindsmoker
1 Comment
Looks good. Call me if you want a job.