I followed the Tartine recipe and method from the book. I messed up and did a set of stretch and folds before adding salt, so I added a couple coil folds in the end.
900g KA Bread Flour
100g Wheat Montana Whole Wheat Flour
750g water (warm enough to achieve 80f dough)
200g levain (from 1tbsp starter, 200g water, 200g flour. I made two batches from this levain)
20g salt
Mix levain in most of water, add flour. After 30 minutes, I did a set of stretch and folds. After 30 more minutes, I added salt and remaining water. 4 sets of stretch and folds 30 minutes apart, followed by 2 sets of coil folds. Bulk ferment to ~25-30%. Preshape, bench rest 20 minutes, shape and place into lined banneton. I let my loaves sit in the banneton for a good 30 more minutes before refrigerating to try something new. The results are great!
by Zentij
1 Comment
I always yell for my wife to come look at the loaves I just took out of the oven and see how amazing they look. This has been going on for years, and hundreds of loaves baked.
With so many things that can go wrong across so many discrete steps – not to mention having to get the cooperation of trillions of micro-organisms, every success feels like a huge victory. It’s definitely something to be proud of!