Hi friends,
Semi-long time lurker who started sourdough baking about 4 months ago and first time Reddit poster! Have been improving and learning a ton from this sub and youtube and decided to try my first Tartine country loaf. I think it turned out well! But would love some feedback–especially about the crumb, since I find it so hard to compare to those crumb charts ha–so I can keep learning.
400g bread flour, 100g whole wheat flour, 375g water, 100g starter, 10g salt
Fermentolyse for 40 min
Bulk ferment was 4hrs at an avg of 80 degrees f (about a 50% rise)
prehape, 30 min bench rest, right into fridge for 24hr cold retard
bake: preheat to 500, bake at 450 for 20 with lid on, 30 lid off.
Im overall very happy but I still think my crust could be crustier – it felt like it softened after cooling. I already added about 10 min of baking with the top off, but could/should I add another 5-10?
Thanks all!
by kermitfrog711
1 Comment
Those look great. I usually bake at 475, but also with the lid off for less time so I’m not sure if a hotter bake temp will make the crust better but it might be worth a try. Nice bread!