Tartine bread recipe

[graham]

Here is an article in the NYT for a natural levain bread. He emphasizes
weighing in grams and although the method looks involved, if you have
baked before it's pretty straightforward. He holds back the salt and 50g
of water to the end of the mixing and the total hydration is a bit over
75%. Baked in a dutch oven.

http://www.nytimes.com/2014/04/23/dining/be-patient-and-make-tartines-country-bread-your-own.html?src=me&ref=general&_r=0

Graham

[felangey]

Post by graham
Here is an article in the NYT for a natural levain bread. He emphasizes
weighing in grams and although the method looks involved, if you have
baked before it's pretty straightforward. He holds back the salt and 50g
of water to the end of the mixing and the total hydration is a bit over
75%. Baked in a dutch oven.
http://www.nytimes.com/2014/04/23/dining/be-patient-and-make-tartines-country-bread-your-own.html?src=me&ref=general&_r=0

We have the Tartine book and base our sourdough on this method....the most
involved part of making a success with it was in working out the best flour
type and water ratio. If you haven't worked with wet doughs before, it can
be a bit of a learning curve, but fun with it. We also found that we needed
to build a proofing box to regulate the temps/get reliable results....being
in the Western Isles and not San Fran!

Anyway, the taste of this loaf is fantastic and it freezes really well.
Best. Toast. Ever!

[graham]

Post by felangey

Post by graham
Here is an article in the NYT for a natural levain bread. He
emphasizes weighing in grams and although the method looks involved,
if you have baked before it's pretty straightforward. He holds back
the salt and 50g of water to the end of the mixing and the total
hydration is a bit over 75%. Baked in a dutch oven.
http://www.nytimes.com/2014/04/23/dining/be-patient-and-make-tartines-country-bread-your-own.html?src=me&ref=general&_r=0

We have the Tartine book and base our sourdough on this method....the
most involved part of making a success with it was in working out the
best flour type and water ratio. If you haven't worked with wet doughs
before, it can be a bit of a learning curve, but fun with it. We also
found that we needed to build a proofing box to regulate the temps/get
reliable results....being in the Western Isles and not San Fran!
Anyway, the taste of this loaf is fantastic and it freezes really well.
Best. Toast. Ever!

I have a broom cupboard that I fitted out with open wire shelves. The
heating ducts to the upper floor are in the wall so it's the ideal
proofing place during the winter months. To speed things up, the heat
from a 40W bulb in such a space really drives up the temperature.
The wettest dough I work with is 113% hydration when I make cocodrillo.

These days as a compromise, I put all the water and half the flour in a
covered bowl with a dollop of levain and leave it overnight. Next
morning I add the rest of the flour, some salt and a couple of teaspoons
of yeast. That way I get a good flavour without having to wait the extra
time for the natural levain to do its work.
Graham

[felangey]

Post by graham
I have a broom cupboard that I fitted out with open wire shelves. The
heating ducts to the upper floor are in the wall so it's the ideal
proofing place during the winter months. To speed things up, the heat from
a 40W bulb in such a space really drives up the temperature.
The wettest dough I work with is 113% hydration when I make cocodrillo.

I forgot about that! Meant to report back and tell you that I really enjoyed
the cocodrillo you posted up....really gave the mixer a work out! :) Thx!

Post by graham
These days as a compromise, I put all the water and half the flour in a
covered bowl with a dollop of levain and leave it overnight. Next morning
I add the rest of the flour, some salt and a couple of teaspoons of yeast.
That way I get a good flavour without having to wait the extra time for
the natural levain to do its work.
Graham

That's interesting....how would you describe the differences in the
loaf/taste?

[graham]

Post by felangey

Post by graham
I have a broom cupboard that I fitted out with open wire shelves. The
heating ducts to the upper floor are in the wall so it's the ideal
proofing place during the winter months. To speed things up, the heat
from a 40W bulb in such a space really drives up the temperature.
The wettest dough I work with is 113% hydration when I make cocodrillo.

I forgot about that! Meant to report back and tell you that I really
enjoyed the cocodrillo you posted up....really gave the mixer a work
out! :) Thx!

Post by graham
These days as a compromise, I put all the water and half the flour in
a covered bowl with a dollop of levain and leave it overnight. Next
morning I add the rest of the flour, some salt and a couple of
teaspoons of yeast. That way I get a good flavour without having to
wait the extra time for the natural levain to do its work.
Graham

That's interesting....how would you describe the differences in the
loaf/taste?

There's no difference in texture but the flavour is closer to a French
pain-au-levain. Although I like US sourdough bread, I much prefer the
French style, which uses a levain kept at ~60% hydration rather than the
US SD "starter", which is kept at 100% hydration. There's a different
balance of yeast/bacteria and the French style is milder.
My levain is pretty strong-acting as it's many, many years old. So a
pure pain au levain doesn't take all day to ferment and proof.
Graham