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CardiologistPlus8488
Slightly reduced classic tartine recipe
Ingredients:
* 720 g KA Bread Flour * 80g KA Whole Wheat flour * 160g fresh levain (1 tbsp starter + 60g Bread flour + 60g Whole Wheat flour + 120g water + 12 hours) * 600g water * 16g salt
Process (all steps in ~82ºF proofing oven):
* ~2.5 hrs bulk ferment (3 stretches + 2 fold, 25 mins apart) * 10 min bench rest * split in half, form two balls, bench rest 30 mins * shape into batards * 2 hr final rise in proofer * 18 hr cold ferment in fridge
Cook
* Preheat 2 Lodge cookers until oven reaches 500ºF * Cook 20 mins in cooker with lids on * Cook 25 mins with lids off * Cool 25 mins
Melancholy-4321
One of the few times saying “I want to eat your babies” is socially acceptable
4 Comments
**Hello CardiologistPlus8488,**
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Slightly reduced classic tartine recipe
Ingredients:
* 720 g KA Bread Flour
* 80g KA Whole Wheat flour
* 160g fresh levain (1 tbsp starter + 60g Bread flour + 60g Whole Wheat flour + 120g water + 12 hours)
* 600g water
* 16g salt
Process (all steps in ~82ºF proofing oven):
* ~2.5 hrs bulk ferment (3 stretches + 2 fold, 25 mins apart)
* 10 min bench rest
* split in half, form two balls, bench rest 30 mins
* shape into batards
* 2 hr final rise in proofer
* 18 hr cold ferment in fridge
Cook
* Preheat 2 Lodge cookers until oven reaches 500ºF
* Cook 20 mins in cooker with lids on
* Cook 25 mins with lids off
* Cool 25 mins
One of the few times saying “I want to eat your babies” is socially acceptable
Perfect