2020-07-10
Tartine Basic Country Bread
Starter
100% hydration, 24h since last feeding.
| Flour | Percent |
|---|---|
| King Arthur all purpose flour | 100 |
Longer than usual between feedings; starter was developing slowly. Possibly on the dry side.
Leaven
| Ingredient | Amount | Temp (F) |
|---|---|---|
| starter | 1 Tbsp | |
| water | 200 g | 80 |
| King Arthur all purpose flour | 200 g |
- Fermentation started at 2020-07-10 21:00:00 -0700
- Fermentation duration: 12:45
- Ambient temperature: 72 F
Dough
| Ingredient | Amount | Temp (F) |
|---|---|---|
| leaven | 203 g | |
| water | 751 g | 80 |
| King Arthur whole wheat flour | 100 g | |
| King Arthur all purpose flour | 900 g | |
| salt | 20 g |
- Autolyze time: 35.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-11 10:32:00 -0700 | 75 | 210.0 |
Turns:
- 2020-07-11 11:04:00 -0700
- 2020-07-11 11:31:00 -0700
- 2020-07-11 12:03:00 -0700
- 2020-07-11 12:32:00 -0700
- 2020-07-11 13:02:00 -0700
Proofing
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-11 14:30:00 -0700 | 75 | 210.0 |
Second loaf was refrigerated for 30 minutes while first was baking. Removed to room temperature 20 minutes before putting into oven.
Bake
Baked in preheated dutch oven.
| Temp (F) | Duration (min) | Comment |
|---|---|---|
| 500 | 20.0 | lid on |
| 450 | 28.0 | lid off |
| 500 | 3.0 | outside pan |
The photos below are a reference point for future bakes.
