My journey in Sourdough continues...
Tartine's Country Bread
is often mentioned
and
posted in Facebook by many Chefs and home bakers
Tartine's Country Bread
is An Artisan Bread
made with Sourdough.
My curiosity led me to this link
and I have attempted.
The scoring failed
but the bread taste good.
https://cooking.nytimes.com/recipes/1016277-tartines-country-bread?fref=gc
and I have attempted.
The scoring failed
but the bread taste good.
Tartine's Country Bread
100g Sourdough starter
350g water
450g bread flour
50g whole wheat flour
10g seasalt
25g water
1. stir sourdough starter in water to disperse
2. mix in flours, cover & allow to rest 30min
3. mix seasalt & 25g water, blend into the dough, rest dough 30min
4. use wet hands to do 4Xsnf at 1/2 hourly intervals
5. when dough has risen 20-30%, transfer dough to floured work surface
6. divide dough into 2 equal portions
7. fold the cut side into itself so that the floured side remain as crust
8. work dough into taut rounds, cover & let rest 30min
9. flip dough over, press dough lightly
10. pull the bottom 2 corners towards you & fold them over to the middle of the dough
11. repeat this with the right & left sides, pulling the edges out & folding them over the centre
12. finally, lift the 2 top corners up & fold down over the previous folds
13. roll dough over so that the folded sides become the bottom of the loaf
14. shape into a smooth taut ball
15. transfer seams side up, to prepared bowls, leave for cold retard 12 hours
16. bake from fridge, 250'C for 20min, covered
follow by 225'C for 20min, opened
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