2020-07-30
Tartine Basic Country Bread
Starter
100% hydration, 12h since last feeding.
| Flour | Percent |
|---|---|
| King Arthur bread flour | 100 |
Thicker than last loaf, but still pleasantly sour.
Leaven
| Ingredient | Amount | Temp (F) |
|---|---|---|
| starter | 22 g | |
| water | 200 g | 84 |
| King Arthur bread flour | 200 g |
- Fermentation started at 2020-07-30 08:47:00 -0700
- Fermentation duration: 645.0
- Ambient temperature: 75 F
Dough
| Ingredient | Amount | Temp (F) |
|---|---|---|
| leaven | 205 g | |
| water | 782 g | 84 |
| King Arthur whole wheat flour | 100 g | |
| King Arthur bread flour | 900 g | |
| salt | 20 g |
- Autolyze time: 40.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-30 20:31:00 -0700 | 75 | 151.0 |
| 2020-07-30 23:02:00 -0700 | 37 | 565.0 |
Turns:
- 2020-07-30 21:02:00 -0700
- 2020-07-30 21:32:00 -0700
- 2020-07-30 22:02:00 -0700
- 2020-07-30 22:32:00 -0700
- 2020-07-30 23:02:00 -0700
Proofing
| Start Time | Temp (F) | Duration (min) |
|---|---|---|
| 2020-07-31 08:57:00 -0700 | 75 | 158.0 |
| 2020-07-31 11:35:00 -0700 | 37 | 277.0 |
Initial shaping at 8:25, 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 |
