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Tartine’s Country Bread
Recipe SourceHere's how Fred Benenson rated their bake:
What went well?
First time doing an extra long proof (42 hours!) was worried about over-proofing it, but seemed like I pulled it off.
What didn't?
It is very sour. I think this may be the first time I've been on the verge of a too-sour loaf?
Baked: December 4th, 2020
Posted: December 4th, 2020
Ingredient
Weight
Bakers %
Starter
200g
20%
Whole Wheat Flour
100g
10%
Unbleached White Bread Flour
900g
90%
Water
750g
75%
Salt
20g
2%
Hydration
75%
Mike
December 15, 2020By 48 hour proof you must mean cold retard? But that's why it was so sour!
Chris Mulligan
December 16, 2020Beautiful scoring. Would love to see a video of that technique.