Sunday, March 25, 2012
Tartine Country Bread and Understanding the Dough
Since my first sourdoughs i baked around twenty loaves and i think i have nailed the Tartine Country Bread recipe.
By now i can tell the recipe by heart but also, i made a lot of breads without recipe, just by experimenting on my own with the amount of water, the number of folds, the rising time, the baking temperature and so on. Though i admit to have got the best results after having followed the recipe closely.
My starter got more and more powerful and with each trial (i suggest to beginners to process half the amount as in the recipe in order to have more baking trials) I got the feeling to understand the dough better.
The bread has an addictive golden-red crust and an aromatic chewy crumb. And compared to a yeast based bread, this sourdough is best when it has sit a day after it has been baked - when it reveals all its flavors. It should stay fresh for a couple of days (but because it is addictive, it has never lasted longer than two days in my kitchen).
At the moment my favorite spread is onion jam with thyme sprinkled on top.