July 1 Tartine Country Loaf modified

This dough takes a good amount of abuse:

  1. Bulk ferment times was 5 hours (2-3 hours too long).  The ferment had bubbled over, growing more than 2.5x the original size.
  2. Only stretch and folded in the beginning hour.
  3. Haphazard mix of rye (5%) and whole wheat (15%+).

On a weekend day that I want bread, but don’t want to be holden to a baker’s schedule, this modified Tartine country loaf seems to be working.

Modified Tartine country loaf

Modified Tartine country loaf

Modified Tartine Country loaf crumb


Leave a Reply

Your email address will not be published. Required fields are marked *