I posted the first half of this earlier today: http://porterhouse.typepad.com/porter_house/2011/01/tartine-country-bread.html
I continued the folding for 2 1/2 hours and then let it rise another 30 minutes. During that time I read that Robertson liked to use a 1/1 mix of rice flour and all-purpose flour for shaping the dough. I made some flour out of brown rice in my Vita Mix. Than dusted my surface, and dumped out the dough.
I divided the dough in half and shaped each into a boule. I put them seam side up in a heavily floured tea towel inside a bowl. They rose for the next 3 hours. I really wish I had taken a before photo of them so that you could see how much they rose. I can't believe that they rose that much with just the wild yeast. It is so cool! Here is one after the rise:
I preheated my dutch oven in the oven to 500 degrees. I cheated and turned my dough out onto a piece of parchment. Than I lifted the dough on the parchment into the dutch oven. It baked for 20 minutes with the lid on and then about another 20 without the lid. The loaves had awesome oven spring and looked amazingly beautiful. I believe they are the best looking loaves I have ever turned out.
These loaves took nearly 12 hours to finish today so I was forced to cut into one while it was still warm. We needed the bread to serve with our corned beef, cabbage, and black eyed peas. The crust was extremely crisp and shattered when I cut into it. The bread had a lovely open, holey crumb. The taste was hearty and delicious with the perfect amount of sour-ness.
I am beyond thrilled with my success and I cannot wait to continue experimenting!
I am speechless!
Posted by: Karen Dunn | January 01, 2011 at 08:40 PM
Wow, that looks beautiful! I came across your site from a google search, I'm also following the Tartine bread method and trying to learn as much as I can. Your results are very encouraging!
Posted by: Charissa Santos | January 13, 2011 at 12:03 PM
I googled around for other people following it. It is one of the reasons I posted this.
I hope your starter is as successful as mine!
Posted by: Becca Porter | January 14, 2011 at 07:04 AM
Wow! You never cease to amaze me!!
Posted by: Shannon | January 16, 2011 at 09:38 AM
Becca - I commented on your first Tartine Bread post. I'll comment here too just to be sure you see it - what are the exact measurements (starter, flour, and water) for when you feed the starter? Thanks!!! :)
Posted by: Mindyanders.blogspot.com | January 17, 2011 at 09:35 AM
Mindy, I am using the 75 grams starter, 150 grams flour mix, and 150 grams water.
It seems to be working perfectly. I am making two more loaves today.
Posted by: Becca Porter | January 17, 2011 at 12:25 PM
Thanks, Becca! I didn't want to get too far into it and have to start over!
Posted by: Mindyanders.blogspot.com | January 17, 2011 at 08:00 PM
Becca, I am so frustrated. I have attempted this bread THREE TIMES now and it is not rising. I can't figure out what I'm doing wrong. Do you keep your starter in a warm place? I keep mine in the pantry; it's probably 70 degrees or so in there. My leaven does not float as much as yours is floating in the picture.
Posted by: www.google.com/accounts/o8/id?id=AItOawmV5wQqR99BexXawAPqPPgJO40EQy6ZioU | February 21, 2011 at 03:37 PM
Oh, my name didn't come up when I just posted my comment - this is Mindy Anders again. :)
Posted by: www.google.com/accounts/o8/id?id=AItOawmV5wQqR99BexXawAPqPPgJO40EQy6ZioU | February 21, 2011 at 03:38 PM
Mindy, I just saw this. Hmm. I do keep mine in my pantry as well, it is probably about the same temp.
Are you using the same temp water as he calls for? I get the best results when I am very careful with the details. I find the quality eases off as I get more relaxed about it.
Posted by: Becca Porter | March 06, 2011 at 07:32 PM