2020-07-26
Tartine Basic Country Bread
Starter
100% hydration, 15h since last feeding.
| Flour | Percent |
|---|---|
| King Arthur bread flour | 100 |
This starter is thinner and a bit more sour (by smell) than previous batches.
Leaven
| Ingredient | Amount | Temp (F) |
|---|---|---|
| starter | 1 Tbsp | |
| water | 200 g | 81 |
| King Arthur bread flour | 200 g |
- Fermentation started at 2020-07-26 09:21:00 -0700
- Fermentation duration: 640.0
- Ambient temperature: 75 F
Dough
| Ingredient | Amount | Temp (F) |
|---|---|---|
| leaven | 200 g | |
| water | 782 g | 84 |
| King Arthur whole wheat flour | 101 g | |
| King Arthur bread flour | 901 g | |
| salt | 20 g |
- Autolyze time: 33.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-26 20:40:00 -0700 | 75 | 155.0 |
| 2020-07-26 23:15:00 -0700 | 34 | 555.0 |
Turns:
- 2020-07-26 21:12:00 -0700
- 2020-07-26 21:42:00 -0700
- 2020-07-26 20:13:00 -0700
- 2020-07-26 22:44:00 -0700
- 2020-07-26 23:15:00 -0700
Proofing
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-27 09:03:00 -0700 | 75 | 148.0 |
| 2020-07-27 11:31:00 -0700 | 34 | 310.0 |
Initial shaping at 8:31, 30 minute bench rest. Each 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 | 31.0 | lid off |
First loaf second stage was 500 degrees (forgot to turn down temperature). Browned a lot more.
