How can I use more starter?
Why is my bread terrible?
What the heck?
My first concoction of flours and ingredients based loosely on Tartine’s Basic Country Bread recipe:
- 600g June Steinburg (JS)
- 700g water @112°F
- 500g all-purpose (AP) flour
- 100g whole-wheat (WW) flour (+ about ten handfuls because the dough was more like batter than dough, added two handfuls at a time during bulk fermentation every 15 minutes)
- 20g salt + 50g water
| 1. Mix Dough » Rest | 35 min |
| 2. Bulk Fermentation | 5 hrs |
| 3. Shaping » Bench Rest | 25 min |
| 4. Final Shaping » Rise | (shaped twice) 3 hrs |
| 5. Bake | (in a dutch oven) 20 min w/lid, 30 min w/o lid |
NOTES: Too wet. Too dry. Too wet. I don’t know what the hell I’m doing. The first loaf had a good crust with an airy and yummy interior. I didn’t get a lot of rise though ~ the loaf was fairly flat. I refrigerated the second loaf and left it overnight ~ this one held its shape better and got more rise.
NEXT TIME: Quit being a jerk and use the right amount of starter. And measure everything right too. And stick a thermometer into the water while you’re at it.