So this is kind of the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal
Dough is 70% whole wheat, 30% all purpose. 76ish% hydration.
Oh, another “alteration” was that I forgot to feed the starter the day before, so instead of 200g of properly active starter, I put in 250g of sloppy gross starter that was well past its prime.
Overall I’m very pleasantly surprised
What punk band is that bread in?
I am confusion
Looks like it’s got a cool little mohawk.
Love the experimentation, and great crumb for 70% whole wheat too
I tried the same with the tartine country loaf recipe, but I think there were some residual microbes in the bowl I mixed it in, because after the same amount of time, it smelled a little off. After moving on with the recipe, I made it like halfway through the bulk ferment before deciding that, if my nose disliked it so strongly, I probably shouldn’t eat it, so i tossed the whole thing and scoured the bowl
Compared to your usual recipe, how did the long autolyse affect your dough handling or the finished loaf?
I didn’t really alter my handling of it at all, aside from maybe being a little more gentle. As for the finished loaf, it’s hard to say, since I haven’t made the recipe according to the instructions.
Bad science, I know, but here we are
