So excited! I follow the Tartine Bread recipe from their cookbook (widely available online).
Did a bulk fermentation from 11 am – 5pm on my kitchen counter, around 72 degrees.
Shaped the doughs, did a bench rest, reshaped and then into the fridge they went from about 6pm – 7am this morning.
Baked in a Dutch oven.
Half of one loaf is already gone 🤭
by Stunning-Silver-6360
3 Comments
perfect!
They look great!
Nicely done!
You can push your bulk fermentation longer next time. At 72°F you want 65% growth instead of the 20-30% a dough at 80°F wants.
The Sourdough Journey’s rise % chart is written for the Tartine Country Loaf recipe.
https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf