TARTINE COUNTRY BREAD @30C

Special thanks to Nancy Wei's sharing:

'Sourdough in the Tropics 30C'

and

her detailed method in baking a good

Tartine Country Bread

Her 'correct process' entails

1) cold autolyse

2) a relatively short bulk fermentation at room temperature

3) a long cold final proof for flavour & open crumb

4) bake cold for easy scoring, good oven spring & ear

Bread Flour + Wholewheat

Bread Flour + Spelt Flour


Both these are flavorful 

with
nice open crumbs

but 

I failed to get the ears! 

Tartine Country Bread @30C

270g unbleached bread flour (90%)

30g whole wheat flour (10%)

60g sourdough starter@ peak (20%)

210-224g cold water (73-77% hydration)

6g salt (2%) = 1&1/4 tsp

Hand-mix method:

1. mix flour & water, autolyse in fridge for 1 hour

2. add starter, rest dough @ RT 30C for 30min

3. add salt & transfer to an oiled container

4. bulk fermentation:at RT 30C for 3hrs (from addition of starter), with 3-4 snf @20min interval

5. Preshape& rest dough for 20min on counter top

6. Final shape & place in banneton, seam side up

7. final proof (cold retard) for 10 hours

8. preheat oven 250C for 1/2 hour

9. score bread & bake in heated DO, covered for 20min, 

10. remove cover & bake another 15-20min @230C

11. turn off oven & leave bread inside for another 10min