First time in a long time I've made the tartine country loaf and actually followed the recipe. God, it's so good. The way the dough feels, the sheen on the crust, the smell is incredible, just an absolutely fantastic recipe
(I will admit they look pretty underproofed, this recipe usually doesn't have that vigorous of oven spring or a big ear, but I was impatient)
My shaping was also mediocre at best
Loaf 1: 15 hour cold proof
Loaf 2: 16ish hours
21 Comments
frankenswine@lemmy.world · 3 pts · 1y
awesome! care to show is the insides?
sneekee_snek_17@lemmy.world · 2 pts · 1y
Bad news, actually, the insides are ugly
desGroles@lemmy.world · 1 pts · 1y
Sure looks like the kinds of breads you get with a new starter, don't you think?
sneekee_snek_17@lemmy.world · 1 pts · 1y
Hasn't happened enough to say with certainty, but if I had to guess, I'd say you're probably right
frankenswine@lemmy.world · 1 pts · 1y
looks don't count nearly as much as taste - and this sure looks tasty!
at least you get big bubbles, even though they are quite irregular. i never manage to get such big bubbles
dandelion@lemmy.blahaj.zone · 1 pts · 1y
I thought this was !onehundredninetysix@lemmy.blahaj.zone for a second, lol
sneekee_snek_17@lemmy.world · 4 pts · 1y
Just checked it out, I do NOT understand that place at all lol
dandelion@lemmy.blahaj.zone · 2 pts · 1y
there's not much to understand, it's just people posting literally anything - you should too!
The only rules are:
It's a bit wacky, but the rules create a lot of content and some of it is amusing.
SpaceNoodle@lemmy.world · 2 pts · 1y
souruledough
Treczoks@lemmy.world · 1 pts · 1y
Cooking is Art, Baking is Science.
If you want to get anywhere in baking, take a proven recipe and stick to it to the letter. If it says "lick the loaf", do it, it has a reason...
sneekee_snek_17@lemmy.world · 3 pts · 1y
I mean, that being said, once you get a good guy feeling for the process you can improv pretty well
But as a general rule I 100% agree
Treczoks@lemmy.world · 1 pts · 1y
For improv, especially on a bread recipe, you'll need a load of experience.
Shellbeach@lemmy.world · 1 pts · 1y
I mean... It looks like OP got it down
Treczoks@lemmy.world · 1 pts · 1y
There still is a difference between closely following a recipe and being able to wing it.
sneekee_snek_17@lemmy.world · 1 pts · 1y
The post before this one was without a recipe
In fairness, though, I have this one largely memorized, so anytime I don't use a recipe it's more like, "A jazz rendition of the Tartine country loaf"
ximtor@lemm.ee · 1 pts · 1y
This looks super good! Mind sharing your recipe? I wanna try something different than my usual rye bread
sneekee_snek_17@lemmy.world · 2 pts · 1y
Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat
Morning: 700g 80° water, 200g leaven, 900g AP, 100g WW, mix, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)
After BF, divide and shape into rounds for 20-30min bench rest
Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge
desGroles@lemmy.world · 1 pts · 1y
Beautiful breads! Have you changed your flour with the move to the new place?
sneekee_snek_17@lemmy.world · 1 pts · 1y
Not really, I've used the store brand all purpose, but this one is exclusively king arthur bread and whole wheat, since I'm doing a side-by-side comparison with a buddy to diagnose any issues with his technique
Jake_Farm@sopuli.xyz · 1 pts · 1y
Other than aesthetics, what is the benefit from having an ear form?
sneekee_snek_17@lemmy.world · 2 pts · 1y
Literally none. I tend to score my loaves straight down the middle, at a 90° angle, which gives the best oven spring without a massive ear