7d (edited) • 🍞 Recipes
Another adjustment to Tartine Country loaf pursuit…
Formula: 100/77/2/9
Recipe: 2 loaves
700g High Gluten flour
300g King Arthur ALL purpose flour
100g King Arthur whole wheat flour
824g warm water
200g Hank
24g salt
After making many batches of this dough trying to perfect my version of their extraordinarily simple loaf of sourdough bread I had a hunch my new very inexpensive High Gluten flour was just too strong and it was giving me a tighter crumb than I wanted. That flour if I buy it in 50lb bags is only $0.48 per pound. But just to test my hunch that flour was causing my tight crumb I bought some King Arthur bread flour, for $1.30 per pound, which I had used for 2 decades before changing to the High Gluten flour. Sure enough the crumb softened up and opened up using the more expensive King Arthur bread flour.
But… I got to thinking what if I got some King Arthur All Purpose flour that’s 11.7% protein content and blend it 70/30% with the inexpensive High Gluten flour…🧐🧐🧐 Thinking I could tame that very strong high gluten flour. So I tried it and it gave me an all around better loaf of bread than either of the other two did. So I’ll make a few more batches of this dough just to make sure it’s repeatable. But I think I’m on to something here.
Plus I adjusted my formula/recipe and some of my processes to be very similar to Tartine. But I’m sticking to my develop the gluten early process so I don’t have to babysit my dough every 30 minutes for 2 hours. I increased the hydration to their 77%. I reduced my inoculation down to 9% from my normal 20/25%. But remember I got Hank, you know Rocket Fuel Hank. So 200g of Hank can still raise 2100g of dough 33% in about 4 hours.🤷♂️ Another thing I’ve tried to do is find the least aggressive way to get the dough to pass the windowpane test as possible. I Fermentolyse the flour water and Hank for 45 minutes in just a shaggy mass. Then I added the salt and 50g of water I held back to dissolve the salt using the Rubaud method just until everything is incorporated, and then I did just 6 slap & fold repetitions… just until I could feel it starting to tighten up slightly. Then I bench rested it for 30 minutes. For the final gluten development action I gave it a gentle coil fold. Then into the bulk fermentation vessel it went. Dough temperature 81°f. Onto the heating pad for an uninterrupted bulk fermentation session until it has risen 31%.
Once it had risen 31% I dumped it on the work bench and divided it into two portions using my 9” bench scraper. Then using the same bench scraper I preshaped the 2 portions, without touching them with my hands, into nice mounds to bench rested. Remember from one of my previous posts after bulk fermentation is over my new job is Bubble Sercurity Officer… protector of all bubbles! That’s why no hands.🤷♂️ 25 minutes later I finally had to touch the dough with my hands… the first time since I put it in the bulk fermentation vessel after gluten development was completed hours ago. Both loaves into bannetons and covered with plastic bowl caps for final proofing. You don’t need a very long final proofing when your dough has fermented for hours at about 80°f. 20 minutes later the first loaf went in the oven and the other loaf went in the fridge to pause the final proofing some until the oven was available.
These are the best loaves I’ve made so far along my mission to replicate Tartine’s Country loaf… the saga continues.
I made another batch exactly like this one except I stopped the bulk fermentation after the dough had risen 27%… a put both loaves in the fridge for an overnight cold proofing.
7
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Another adjustment to Tartine Country loaf pursuit…
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