This is the first time I’ve made this recipe, but it seems pretty good. The flavor isn’t as good as the tartine country loaf, but good all-around

  • florgeEnglish
    1·
    4 days ago

    Looks awesome, link to the recipe?

    • sneekee_snek_17@lemmy.worldOPEnglish
      2·
      4 days ago

      Sorry for not adding the recipe, I’ll do my best to describe it.

      Feed the starter the night before, ~2tbsp starter, 200g water, 200g 50/50 whole wheat and white mixture

      Day of, mix I think 100g starter, 400g white, 100g WW, and 400g warm water, leave for 6-8 hours at room temp

      Autolyse: 740g white, 60g WW, 620g warm water, let sit for like 15-30 minutes

      Final dough: add 0.5tsp yeast, 20g salt, and 360g starter to the autolyse mixture, mix thoroughly

      I fold every like 15 minutes, 3-5 times.

      After like 2 hours, when it’s juuuuust starting to get aerated, I divide it, do the bench rest, then shape the loaves.

      This particular loaf spent around 12 hours in the fridge, then into a 475° clay baking vessel for 30, then put in the open for another 20