Tartine Olive Bread and Polenta
The Tartine book has multiple variations on its basic recipe which is created by cutting additional ingredients into the dough after starting bulk fermentation. This technique has the benefit of allowing you to create one big dough, and making variations out of portions of it later, simplifying everything. I really liked this approach, and decided to test it by making a single dough, and using it to try out two variations.
- 700g water
- 100g fine whole wheat flour
- 900g white wheat flour
The levain was about 12 hours when I made the dough:
- 20g salt
- 200g levain
Combined roughly into the autolyse.
After the second turn/stretch and fold, I cut the dough in two, and added walnuts, olives and Herbs de Provence to once half, and a porrige of polenta, water, roasted pumpkin seeds, and rosemary to the other half.
I then proceeded to bulk ferment each dough separately, giving both another two turns.
One mistake I made was adding too big pieces of olive. The idea was that the bread knife will cut most up eventually anyway, but in practice, the huge pieces (half big green olives) kept "falling out" of the dough as I gave it turns, which was annoying. Next time, I'll add slightly smaller pieces to the dough.
Being an inexperienced sourdough baker, I was on thin ice doing these breads. All the additives made it much harder to gauge the fermentation process. Eventually I just shaped the breads and threm them into proofing baskets, opting for a cold retarding.
The olive bread was probably under developed, probably due to an incomplete bulk fermentation, but it was still crazy good. Can't wait to master this for real.
The polenta was a hit with my kids, somewhat surprisingly, given the rosemary in it. It suffered some of the same problems as the olive bread, but the additives still made it a moist and flavorful bread.