June 25 Tartine Country Loaf modified

I’ve been maintaining a 2x daily feed starter for my weekend bakes, and thought that I should mix it up a little bit.  Instead of throwing away the 200g (reserving 50g for 1:2:2 starter:water:flour feed), I was going to use it as the leaven for my baking.  This meant two bakes a day or at least two preps a day.

The country loaf from the Tartine Bread book calls for 200g leaven so it was quite convenient to bake two 1000g boules.  To shorten the time, I skipped the autolyses by adding salt and additional water from the beginning and then augmented with 4g of instant yeast.  Blasphemy, I know!

These loaves were actually 10% whole wheat and 5% rye, 85% AP.  The loaves were cooked in a Lodge Combo Cooker, covered for 20 minutes and uncovered for 25.

Tartine Sourghdough with 4g instant yeast

Tartine Sourghdough with 4g instant yeast

Tartine Sourghdough with 4g instant yeast

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