Saturday, April 9, 2011

Results of Whole-Wheat Tartine

Whole Wheat Tartine Bread-- YUM
This is a bit of cheat-- it's just over 30% whole wheat, but it's still very healthy and amazing. This is the best whole wheat loaf that has ever come out of my oven-- either here or at my Alma Mater. Unfortunately, I can't take the credit for this one. Servia did each step of the process on her own (her first wild-yeast bread since college and her first bread since I was very young). I simply read the directions out of Tartine Bread and threw out a pointer here or there. But this is her beautiful loaf and it will be my breakfast for the next few mornings.

A detailed explanation of the recipe comes from TX Famer on The Fresh Loaf, whose breads are absolutely stunning (from what I've seen on yeast spotting).

More Crumb [1]

Reinhart says in all of his books that whole wheat needs honey (or other sweetener) because it is too bitter. This is apparently not true, so long as the wheat has a long time to ferment and increase the flavor. The particular loaf does have some white flour in it, but the flavor comes from the whole grain and I think it's absolutely lovely.

For the white Tartine loaf I am giving to a family friend, I finally managed one semi-decent ear (my scoring technique is getting better!).
Ear! i.e. the protruding slash on the bread.
Gift Loaf.
Gift loaves always make me nervous because I can't check out the crumb first. The loaf is lightweight, though, which should mean that the water cooked out of it. I am hoping my computer-savior likes it!

  1. The bread actually had more air holes than this but it was sliced so thin that it bent in on itself when I tried to lean it up on the other bread.

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