I'm back at the Tartine Bread Book, trying to figure out why I haven't latched on successfully to Chad Robertson's zen-like bread style. My latest effort included fatal math errors around confused proportions. Nevermind that, I had my calculator and worked out the numbers, enlarging the formula… etc, etc, etc.
The tricky bit was building this wobbly loaf's gluten strength, even after giving it several folds. Along the way, my banneton stuck and, well, I wresteled this loaf into my creuset pot best I could.Try slashing in a insanley hot pot with a wobbly wet dough. Let's just say it wasn't looking good at all…
Hmmm… not too bad once cut!
I have tried and tried the recipe as it reads in that book… to no avail. At least nothing worth posting about… looks great tho dude!!
Tried the Tartine Bread recipe a few times and always managed to epically fail. I have even written a post on my blog about it. As you probably noticed the real hidratation of the loaf on the recipe is actually 77% and not 75% as stated because of the starter.
I guess that the type of flour used also impacts the end result, and since I don’t like using imported flour I rarely resort to high gluten flours like Manitoba Cream. What flour do you use?
Anywho, it was a great effort. You’ve a got a beautiful oven spring IMHO and the crumb looks yummy.
I start baking this in a COLD OVEN. In a COLD dutch oven too. Much easier. I wrestle the wet dough into the pan, then slash, cover, into cold oven, turn oven on, (you need to add the time that the oven gets to temp, in the initial time, and proceed as normal. Fab bread every time.