2020-07-14
Tartine Basic Country Bread
Starter
100% hydration, 12h since last feeding.
| Flour | Percent |
|---|---|
| King Arthur all purpose flour | 100 |
Leaven
| Ingredient | Amount | Temp (F) |
|---|---|---|
| starter | 1 Tbsp | |
| water | 200 g | 82 |
| King Arthur all purpose flour | 200 g |
- Fermentation started at 2020-07-14 07:30:00 -0700
- Fermentation duration: 660.0
- Ambient temperature: 74 F
Dough
| Ingredient | Amount | Temp (F) |
|---|---|---|
| leaven | 203 g | |
| water | 751 g | 82 |
| King Arthur whole wheat flour | 100 g | |
| King Arthur all purpose flour | 100 g | |
| salt | 20 g |
- Autolyze time: 47.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-14 19:27:00 -0700 | 75 | 154.0 |
| 2020-07-14 22:01:00 -0700 | 34 | 550.0 |
Turns:
- 2020-07-14 19:58:00 -0700
- 2020-07-14 20:28:00 -0700
- 2020-07-14 20:59:00 -0700
- 2020-07-14 21:30:00 -0700
- 2020-07-14 22:01:00 -0700
Proofing
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-15 07:48:00 -0700 | 75 | 116.0 |
| 2020-07-15 09:44:00 -0700 | 34 | 316.0 |
28 minute bench rest after initial shaping. First loaf brought out of refrigerator about 5 minutes before baking. Second loaf brought out about 10 minutes before baking.
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 extra time for fermentation and proofing didn’t seem to increase the sour flavor much. May want to allow the leaven more time before making the dough. This was the appearance of the leaven when the dough was started.
