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%
Bake gallery
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.