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Probably my best crumb ever (lemmy.world)
submitted 1 day ago by to c/baking@sh.itjust.works
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Edit: had it for breakfast this morning and found this piece, that really embodies why they're called alveoli:

This is my go to recipe, the tartine country loaf. I expected these loaves to be way overproofed because the bulk ferment went a bit overboard, and then they spent almost 24 hours in the fridge because I was busy, but they turned out just gorgeous.

The crumb is probably the most evenly distributed I've ever made, texture is great, crust is crusty, just wonderful overall.

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[–] 2 points 1 day ago (1 child)

You can't just post those pictures without posting a recipe. That is amazing looking bread.

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  • [–] [S] 2 points 1 day ago

    https://share.google/2uLb8nd4Qq6twHfV6 ^link to the tartine bakery website

    My condensed version:

    Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat

    Morning: Mix 700g 80° water and 200g leaven, then add 900g AP(or bread flour), 100g WW, mix, rest 25-40min

    Add 21g salt dissolved in 50g water

    Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)

    After BF, divide and shape into rounds for 30-45min bench rest

    Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge

    Note: I usually do a 1.5× or 2× batch, this one was 2×

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