Whole Wheat Tartine +/- | The Fresh Loaf

With cold weather settling in I’m spending more time baking.  I decided to make some whole wheat bread inspired by Tartine’s version. It has about 60% whole wheat, 10% whole spelt and 30% all purpose unbleached flours. It has about 83% hydration and I added 5% wheat germ. 10% levain was used and I overnight-ed the loaves in the fridge for about 15 hours. Baked at 450 for 20 lid on and 20 with lid off – great oven spring. The crust and crumb was nicely soft, have an earthy flavour to them and crisped up beautifully when lightly toasted.  I cut into them a bit early so the crumb looks a bit shaggier than it actually is – I’m very pleased with it.

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Post Author: MNS Master