tag:blogger.com,1999:blog-3970320677819739454.post5841106410519419310..comments2024-03-09T03:06:38.871-08:00Comments on Tartine Bread Experiment: city bread, in stoutFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3970320677819739454.post-1171359666184285762015-02-21T13:37:27.519-08:002015-02-21T13:37:27.519-08:00hm. i've never retarded my bulk fermentation. ...hm. i've never retarded my bulk fermentation. how did it come out? i think the only way to know is to do it. worse case scenario, you lose a little flour, best case scenario, now you KNOW if you can extend your bulk.<br /><br />yes. it is reliable. :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-67575314057104980252014-11-05T07:36:46.271-08:002014-11-05T07:36:46.271-08:00Hi Francis-Olive, first off, thank you for the blo...Hi Francis-Olive, first off, thank you for the blog! Enjoyable reading and great bread baking tips! Today I am making a beer bread with a bottle of double cream stout. 2 quick questions: is it a terrible idea to retard the bulk ferment AND the shaped loaf? I mixed last night, did 3 stretch and folds over 1.5 hrs. then refrigerated the dough about 8 hrs. This morning I took it out, did 2 more stretch and folds, rounded and then shaped it and put it back in the fridge. If I wait to bake til tonight, am I gonna wind up with an over-fermented mess? Also, is the poke test reliable on a cold dough? Thanks in advance for any words of wisdom! ;-)<br />CherieAnonymoushttps://www.blogger.com/profile/07698640491612316234noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-47076513662699492852013-01-30T16:10:50.673-08:002013-01-30T16:10:50.673-08:00my oh my! i have been called many things... lol.
...my oh my! i have been called many things... lol.<br /><br />yes, you know, just lowering it a bit could be the solution. you don't necessarily have to have a 'dry' dough, sometimes even 15g too much water can hamper those ears. so, try scaling back just a bit, then see what you get.<br /><br />thanks for the gracious comment!<br /><br />francis-oliveFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-88703985014594700362013-01-30T10:53:23.103-08:002013-01-30T10:53:23.103-08:00Such a beautiful loaf! I've have my eye on you...Such a beautiful loaf! I've have my eye on your City bread, and I love the sound of this one. You are a bread goddess. Thanks for the tips on getting ears - I have been trying but to no avail, and I think it's because my hydration level is too high. Korenahttp://korenainthekitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-25378596899052487242013-01-28T23:29:32.071-08:002013-01-28T23:29:32.071-08:00hey dewi! my current post has a video of my scorin...hey dewi! my current post has a video of my scoring. have a look!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-22557255790984400112013-01-28T23:28:31.266-08:002013-01-28T23:28:31.266-08:00lol. i have slept through folds. yes. long ferment...lol. i have slept through folds. yes. long fermentations do not increase sour flavor. i have read that everywhere, and i have baked hundreds of loaves of bread, and that has yet to be the case with my bread. my current post is a 25 hour ferment, and no pronounced sourness. i believe that sour bread comes from a high quantity of starter in the dough.<br /><br />i am so glad things worked out for you! please let me know of your continued success. thank you for writing!<br /><br />francis-oliveFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-1823790917158590272013-01-27T13:57:23.320-08:002013-01-27T13:57:23.320-08:00Hi Francis-Olive. I have enjoyed reading your blo...Hi Francis-Olive. I have enjoyed reading your blog and inspired by your wonderful bread photography.<br />I happened upon your blog when I was looking for the Tartine bread book several weeks ago. Your rye starter was just what I was looking for in a no nonsense starter that was easy to maintain. I had made a starter from Reinhart's book Whole Grain Breads. I have not had much success with his starter yet(3 loaves)although I think my starter was just not active enough(all the loaves had a dense waxy-like crumb). I baked a bread today based on your city bread in stout. It has been my best sourdough yet. I used Bell's Kalamazoo Stout with no water. My rye levain was fermented for about 10 hours and my folding technique was rather spotty(I slept through two of them, so only two folds).<br />I was a little worried when I took out a rather small looking ball of dough from the fridge after 16 hours. I got a pretty good oven spring which highlighted my poor slashing technique but resulted in a larger boule than I had expected. I call it my graduation loaf because the square slash rose so high it looks like it is wearing a mortar board.<br />The crumb is very open(very different from the previous loaves I have made),moist and chewy. It has a good wheaty flavor with a smokey beer taste after a few moments of chewing and a slight bitter finish. I was surprised to find there was not a pronounced sour taste. I was expecting something much more sour tasting after such a long fermentation in the fridge.<br /><br />Overall I am very happy with the results.<br />So thank you very much Francis-Olive! I am sure I will try more bread based on your formulas and timetables<br /><br />Best wishes.<br /><br />Steve<br /> Steve Goldenhttp://rivenstock.comnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-33537778741514419492013-01-25T07:57:48.812-08:002013-01-25T07:57:48.812-08:00Hi Francis-Olive! First, I must say that I adore ...Hi Francis-Olive! First, I must say that I adore your blog. I love your writing style, and your photographs! Simply gorgeous. And as a newbie to bread-making, I really appreciate how detailed your explanations are. And regarding the noisy neighbors...I feel your pain. My husband and I live on the first floor of a condo building, and the walls and ceilings seem like they're made of paper at times. <br /><br />I just started my levain to make this bread (giving it a try as written here, and another loaf with all hard cider). I'm also interested to learn how you do your turns. Would you mind sending me your pointers, if you can? Looking forward to the videos!Anonymoushttps://www.blogger.com/profile/02029032825382995965noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-67644466309464048822013-01-20T22:33:56.074-08:002013-01-20T22:33:56.074-08:00Marvelous bread, as always.
Thank you so much for...Marvelous bread, as always.<br /><br />Thank you so much for tips/how to do a perfect scoring. I can see (in that close up photo of yours) what you mean by score deeply. Dewihttps://www.blogger.com/profile/03042444512389457494noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-77044927152344209422013-01-20T20:48:41.039-08:002013-01-20T20:48:41.039-08:00Zita! I saw your spiral, and I have to say, I tota...Zita! I saw your spiral, and I have to say, I totally disagree with your blog... you are far from 'Baking Badly', that is a BEAUTIFUL loaf of bread :) OK, so, next time you do the spiral, hold your razor seriously perpendicular to the loaf. It's hard, I know, going around the bends and keeping the razor parallel, but you can do it.<br /><br />I'm so glad to have been an inspiration, and you have been added to my blog list. I can't wait to see what you have planned next! Keep baking BEAUTIFULLY. ;)<br /><br />Francis-Olive<br />Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-26988650238546096612013-01-20T20:24:04.517-08:002013-01-20T20:24:04.517-08:00Oh, how I wished I read your tips on scoring earli...Oh, how I wished I read your tips on scoring earlier. It's tremendously helpful. Coincidentally, last week I scored a spiral into my sourdough boule for the very first time, and only did so because I was inspired by your loaves (several times in the past, in fact). Without doing any research beforehand, I slashed my dough, stumbled a bit, and thankfully my spiral turned out alright---not great but alright. <br /><br />If you're interested, the process of my boule was documented on my blog and it's currently featured on Susan's YeastSpotting. <br /><br />Anyway, thanks again for your helpful tips and showcasing your wonderful breads. It's much appreciated. :)<br /><br />ZitaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-48798655365871178792013-01-19T09:49:58.988-08:002013-01-19T09:49:58.988-08:00Hi Sam. Yeah, I think the full stout loaf might be...Hi Sam. Yeah, I think the full stout loaf might be a mighty powerful one, but it can't be as powerful as the arrogant bastard! Could be good. We shall see. I'm making another demi-stout loaf tomorrow, since this one is almost gone, and I will probably make a full stout along with it.<br /><br />I'm glad that the scoring technique helps. Remember, shallow scoring and scoring with the blade held perpendicular to the loaf makes the slashes 'bleed' rather than lift (I think I will add this bit to the post).<br /><br />For turns, I am going to send you an email about it today... but I think that a bread newbie is going to come by and video my folding technique (and shaping) in the near future for the blog, so that will help immensely, I think.<br /><br />Thanks for checking back post-Seattle (ps, damn, never go to walrus, though that was #1 on my list, I got caught up at Sitka and Spruce and that whole cool building over on Melrose).<br /><br />Francis-Olive<br /><br />Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-84285913450551955762013-01-19T09:33:40.262-08:002013-01-19T09:33:40.262-08:00Gorgeous bread Francis-Olive. As for flavor, yes,...Gorgeous bread Francis-Olive. As for flavor, yes, I like the Arrogant Bastard Beer as well. (Have some in the fridge as I write this.) But I think the Anchor Steam is a nice middle ground between a true stout and a lager. I'm sure a pure stout would be VERY caramel-y and malty. <br /><br />I love your instructions on scoring...I think that will help me tons. <br /><br />One issue I am having is the "knead". I know we Tartine people call them turns instead. My question to you is: how much do you pull out and press down...and with how much force? I think some of my problems with my bread caverns are due to the turns. I think I have let TOO much CO2 into the bread. Anyway...as always keep up the great work. Anonymoushttps://www.blogger.com/profile/02819283246006838050noreply@blogger.com