14d (edited) • 💬 General Discussion
I’m still fascinated by the Tartine Country loaf…
I’m modifying my process to try to duplicate their extraordinary crumb… I’m not there yet but I’m getting closer. I’ve reduced the inoculation to 20%. I’ve lowered the temperature of the dough during bulk fermentation. I’ve reduced the early gluten development. I’ve extended the bulk fermentation time. I’ve increased the percentage of rise before ending bulk fermentation. I’m cold proofing all Tartine like dough. I’m getting closer to having my version of their extraordinary bread. I need to open this crumb more.
The crumb is softer now and feels like the Tartine loaf in my mouth. I just need to open the crumb a little more. I’ve been using my new High Gluten flour that’s a stronger flour than King Arthur bread flour. So I just got home from buying some KA just to see if that will help.
6
5 comments
I’m still fascinated by the Tartine Country loaf…
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by