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Second Attempt at Tartine Country Loaf
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Tags: None
- Likes 13
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
-
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Looks like you got good oven spring! Regarding proofing the dough: I use the finger dent test. I poke a finger about 3/4†into the dough. If it springs back all the way quickly, it’s not ready yet. If it springs back slowly almost but not quite all the way, it’s ready.
Also, rough handling coming out of the banneton can deflate it a little bit.
Keep up the nice work!
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Thunder77 - I did the finger poke test and it was ready after 2 hours in the basket. The problem was that I wasn't anticipating that and I needed the oven right then to cook dinner. So the bread got an additional hour and a half or so of room temperature proofing time, which I think was a little too much. Thanks for the suggestions, though. I don't think I was too rough with it taking it out of the basket. I used the liner again, but floured it much more and the bread came out easily.
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Definitely a better looking loaf than my first couple of attempts. My tartine country loaves always flatten out when I transfer them to the combo cooker too. This recipe seems to rely on good oven spring which is probably why my best loaves came from using starter that was being fed twice daily instead of once daily. I would love a slice of that right now! My bread project is on hold until I'm done moving so thanks for the pics
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jhapka - I have seen Tartine loaves on YouTube that appear to hold their height/shape on transfer to the pot much better than mine did. That's why I'm assuming that it was a little overproofed, but perhaps not. Thanks for the kind words. My leaven was good and active. I think the starter I used to build my first leaven was a bit past it's prime stage, so it took much longer for the leaven to become active. This one was raring to go when I got up in the morning.
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As I had mentioned another place, Beautiful Loaf, really looks like you gained some confidence in baking a bit longer, don't hesitate to try it further if you want. You really can not ruin a loaf of sour dough if you are trying for different results and how to get there. Notice I did not say better results, as that is in the maker and the taster. But, knowing how to get a different bake is good to learn as well. Keep loving up on it like you are!
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