Sourdough Again, with a Slight Adjustment

Now that I seem to have my sourdough starter and dough development technique under control, I decided to try a small variation on my basic Tartine Bread Country Loaf. The normal recipe calls for 900 grams of Bread Flour and 100 grams of freshly-milled Whole Wheat. This time (January 9), I adjusted the flours (weights in grams):

  • Bread Flour – 850
  • Whole Wheat – 100
  • Freshly-milled Rye – 50

It seems like a minor change, but it seemed to enhance the flavor a bit, so I was happy. It made three loaves — 2 boules and 1 batard. The oven was just big enough to do all three together.

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