tag:blogger.com,1999:blog-3970320677819739454.post6750588415514961035..comments2024-03-09T03:06:38.871-08:00Comments on Tartine Bread Experiment: Everything But The Tartine Bread ExperimentFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3970320677819739454.post-65591742627119961732011-07-25T12:32:21.651-07:002011-07-25T12:32:21.651-07:00I love walnuts, so I would say yes. I think it wa...I love walnuts, so I would say yes. I think it was a nice textural change. Maybe it helps balance out the wetness of the olives (nuts being dry?). I have *known* the thing about wet + rainy and adding less water but it's another thing to really be conscious of it (at least for me) even after baking bread for years (and my Tartine bread has always been yummy, just needs to be baked in a mold). It's a constant learning process though isn't it? I'm in the Boston area, probably about as far away geographically as you can get in the lower 48!Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-45912595906197706652011-07-25T12:29:16.723-07:002011-07-25T12:29:16.723-07:00p.s., i find that a few more turns always helps to...p.s., i find that a few more turns always helps to tighten slack dough...Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-78067970371624349992011-07-25T12:28:58.157-07:002011-07-25T12:28:58.157-07:00ahhh, yes, spring rains can do it. the air is hydr...ahhh, yes, spring rains can do it. the air is hydrated, and is thus hydrating your dough. you got it. ive not had to deal with this issue (not much rain here in l.a.!), but i guess i would hold back some of the water if it was rainy and the dough was spreading. wow. isnt it funny, dough really needs to be pampered. let me know what happens when you withhold your hydration in wet weather. i'm so curious now. where are you?<br /><br />i wasnt going to add walnuts to my olive loaf. since that's next on my list (walnut bread). but was it sublime? so much so that i should not omit them? if so, i may have to reconsider...Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-16143605629715246092011-07-25T12:17:32.261-07:002011-07-25T12:17:32.261-07:00Maybe I'm not adding enough turns. I definite...Maybe I'm not adding enough turns. I definitely weigh, and totally get that it should be hydrated for that open texture. I guess that I figured that perhaps you also use the combo baker, not just for steam, but also for shape. I flour my bannetons heavily and it still ends up sticking to the mold/liner (which doens't really happen with my other breads, so I figured it was part of the recipe/just how the bread was meant to be). Interesting, I have put them in straight out of the fridge but I just don't remember if it stuck more. I've been making this bread since the winter but maybe it's only been more recently that there's been this issue. Maybe spring rains vs. dry winter weather too? <br /><br />Anyway, I made my olive bread too, and it was baked outside of the combo baker and was delicious but, yeah, pretty misshappen. (And probably wetter than normal because of the olives!) Lovely purple color throughout. Really great bread, really generously packed with olives and walnuts isn't it, not like so many disappointing olive breads.Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-7888863827886720002011-07-25T12:11:23.896-07:002011-07-25T12:11:23.896-07:00is it hot where you are? that has made my dough a ...is it hot where you are? that has made my dough a little more slack in the past, in which case i have refrigerated my proofing loaves.<br /><br />i actually had no problems with this particular loaf. the only hydration issue ive had so far with chads bread is the rye, and rather than adjust the hydration (by adding more flour), i just dealt with it by adding a few more turns which tightened the dough. also, gave the shaped loaves a few more spins than called for to tighten them up. the most satisfying trick to date, though, is to refrigerate the boules during proofing and then just baking straight from cold. no need to bring to room temp.<br /><br />yes, i always use a combo cooker, but not for shape, i use it because its the best way to hold in steam and mimic the industrial bread baking ovens with steam injectors.<br /><br />today im experimenting without the combo cooker, sara, to see how that works out. im not so concerned with shape, because the dough is pretty easy to work with (im actually in the middle of my turns as we speak, with my olive loaves).<br /><br />i would experiment with proofing in the fridge to see if that helps firm up the dough. i try as best i can to keep as hydrated a loaf as possible, as this is what creates that open structure that we are all seeking. if its hot where you are, it cant hurt to even try fermenting in the fridge for part of the time either. i.e., do your turns at room temp, then try popping the dough in the fridge to complete the ferment. ive done this with great result. you just might have to increase fermentation time a bit since the cold will retard fermentation. keep your eye on it. and no, ive not had any issues that people talk about with 'too sour' loaves when fermenting in the fridge, and ive done some seriously long ferments (some almost 40 hours from start to finish!)<br /><br />keep working with your dough. and by the way, are you weighing or measuring your ingredients? if you are measuring, that alone is probably the culprit. a scale is your best friend with baking!<br /><br />in short: weigh instead of measuring, try cold ferment/proofing before decreasing hydration. if that doesnt work, then experiment with a decrease in hydration, but in small increments. in taking away/adding water and flour, ive found that a little goes a long way on both ends.<br /><br />good luck sister!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-6423158352747663312011-07-25T07:39:10.424-07:002011-07-25T07:39:10.424-07:00Lovely. So I have a question--it looks like you a...Lovely. So I have a question--it looks like you are not baking in the cast iron pan (or maybe you are and the photos don't show it). I'm really thinking of your pic where the dough is ready for the oven. I have been wanting to try to bake this bread without the pan (just on my bread stone) but being so wet, it doesn't hold a shape like yours does. Do you add less water than called for? Perhaps I am not folding enough? (My bread turns out fine when baked in the mold, I'm just wanting to try it free-form).Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-79040754430440193542011-07-14T11:04:37.123-07:002011-07-14T11:04:37.123-07:00This looks amazing!
- KatThis looks amazing!<br />- KatAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-15592693062326245612011-07-14T11:04:08.000-07:002011-07-14T11:04:08.000-07:00another masterpiece! you bake this out of your own...another masterpiece! you bake this out of your own home? they look picture-book perfect!! as are the photos you take! please. move. to. berlin! - benAnonymousnoreply@blogger.com