Tartine Style Country Loaf…one got stuck, one ma…

Tartine Style Country Loaf…one got stuck, one made it…

This was a bit of an experiment….my starter peaked in the evening and we needed bread but I realized that a full bulk would mean a late night and I was tired….

so after the baguette and ciabatta approach to bulk I let it bulk for 1 and 1/2 hour with 30 min coil folds until it was bubbly and showed life and then put the dough in the 5C wine cooler for the night.

At 7AM the following morning, I took it out and put it for 2 hours in 75F proofer to warm up and get a little bit more bubbly and lively…I gave it a gentle fold but left it mostly alone…

After that I did a pre-shape and the dough looked like holding shape nicely, 45 min bench rest and final shape of that ‘to be named’ fold on Trevor’s IG.

Then I decided, as we really needed bread, to go for room proof and took dough 2 hours in the sun…

Sadly one stuck to the cloth and I had a close shave with this one…..

Scoring this wet dough at room temp was a ‘drag’ and surprised I got the ear after all….

 

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Post Author: MNS Master