Tartine Basic Country with Pennsylvania Blue Cornmeal
The idea of this log is to start logging weekly my bread baking. Sometimes it’ll be the same recipe, sometimes different. This is to force me to start writing down some of the variables so I can try and recreate the loaves that I like best.
That said…
I baked these loaves 2 or 3 weeks back, I didn’t take good pictures, or record in detail what I did. However it was tasty! I had to start this blog somewhere.
To bake these loaves I started with the basic Tartine Country Bread recipe. For the whole wheat flour I used Castle Mill Whole Rye, the bread flour is King Arthur bread flour. I modified the recipe with some Castle Mill Heirloom Bucks County Blue Cornmeal.
For the modification right before I mixed the dough I boiled 100g of the corn meal in 1 cup of water (I think — this is via memory, it should come out looking a little bit like wet sand). Actually the Tartine Bread Book has a pretty good section on modification of the Basic Country loaf. I tried to stay close to that.
Then before the 2nd fold and after the corn meal porridge has cooled down I put the corn meal into the dough and folded it in.
Next post will have more details on time tables, ambient temperatures, and more pictures.
Happy baking.
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