Dear All,
I really would like some help in my bake, I made a Tartine loaf yesterday and it had a chewy and slightly gummy interior which is not what I desire. Did I not bake hot enough or overproof my 2nd rise? Any help much appreciated!
White Whole Wheat Tartine Sourdough
High Extraction WF | 50% | 250gm |
WWF | 25% | 125gm |
APF | 25% | 125gm |
Wheat Germ | 7% | 35gm |
Water | 85% | 400+25gm |
Leaven | 15% | 75gm |
Salt | 2.5% | 12.5gm |
I'm currently staying in Singapore so day temperatures are around 28 to 29 degrees.
- BF for 4hrs with S&F every half hr.
- Shape to round boule and Bench Rest for Half hour
- Final Shaping to round boules
- Transfer dough to floured basket and let proof for 3hrs (did finger indent test after 3 hrs, poke and indent came back up slowly but not completely, looks slightly overproof)
- Preheat DO inside oven to 250.
- Drop dough inside DO and score, cover and put DO into oven, bake at 250 for 20mins.
- Drop temp to 230 for another 15mins.
- Bake wo lid for a further 20mins.
of the loaf? top and bottom perhaps?
The crust looks rather pale for that amount of baking so possibly over-proof is valid. You might want to do a final proof in the refrigerator. And/or toss some crushed ice into the water in the very beginning of dough making... it will warm up fast enough between folds. :)
I live in Brunei which has similar temperatures to Singapore.
I recently posted my tweaked variation of the Tartine Country Bread as follows (have yet to figure out how to add a link):-
http://weightloss-slim.fit/node/50434/hello-bandar-seri-begawan-brunei-darussalam%3C/a%3E%3C/p%3E%3Cp%3EMy method is:-
I find that my dough tends to be over proofed with 4 S&F - possibly due to the ambient temperature. So I did 3 S&F and longer rests. S&F seems much easier with the longer rests.
Definitely easier to score after retarding in the fridge.
I have added olive oil which seems to have lighten the crust. Would appreciate members comments on the effect of olive oil.
There's limited bread flours in Brunei. I use mostly Waitrose and Hovis flours when available, If not then I would resort to using Prima flours from Singapore!
Thks brubaker, will try one less S&F and do the 2nd proofing in the fridge.
Dear Mini Oven,
Thanks for your reply. Below are the rest of the pictures.
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I also suspect that DO that I used was absorbing too much heat, I was using IKEA CASSEROLE POT,
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I hope I'm wrong but I will do the proofing in the fridge first. Will try it this weekend. Thanks!
I would expect it to reflecting heat, being a light colour. You might also try tipping the loaf out of the DO to finish browning instead of just removing the lid. Tip out right onto rack or baking tray. Lots of things to try.