Finally! A beautiful loaf after multiple sad pancakes.
Finally! A beautiful loaf after multiple sad pancakes.
by boolaboo2
2 Comments
boolaboo2
After a failed attempt at the Tartine recipe (So sticky!) I simplified by skipping the Levain, using straight starter instead, and focused on keeping my temp very warm. This is a 70% hydration loaf. I also kept the lid on my Dutch oven for longer for a thinner crust and more moisture. Bulk fermentation took about 4.5 hours and I put it in the fridge overnight. Flavor was amazing! This post was really helpful for tweaking my recipe: https://www.reddit.com/r/Sourdough/comments/1bavidt/after_a_year_i_finally_debugged_the_tartine/
Bakers Percentages / Ingredients (Makes one large loaf) 100% Flour: 450g flour: 400g white bread flour, 50g whole wheat flour 24% Starter: 110g very active stater: has doubled or tripled in size 2% Salt: 10g salt 70% Water: 300g + 15g very warm (90° water)
2 Comments
After a failed attempt at the Tartine recipe (So sticky!) I simplified by skipping the Levain, using straight starter instead, and focused on keeping my temp very warm. This is a 70% hydration loaf. I also kept the lid on my Dutch oven for longer for a thinner crust and more moisture. Bulk fermentation took about 4.5 hours and I put it in the fridge overnight. Flavor was amazing! This post was really helpful for tweaking my recipe: https://www.reddit.com/r/Sourdough/comments/1bavidt/after_a_year_i_finally_debugged_the_tartine/
Bakers Percentages / Ingredients (Makes one large loaf)
100% Flour: 450g flour: 400g white bread flour, 50g whole wheat flour
24% Starter: 110g very active stater: has doubled or tripled in size
2% Salt: 10g salt
70% Water: 300g + 15g very warm (90° water)
Great looking loaf