Tartine Country Bread with Butter and Poppy Seeds
After yesterday's failed attempt at a white bread with poppy seeds, I decided to try again, reducing the difficult ingredients.
- 700g water
- 1000g white wheat flour
Autolyse sat in room temperature overnight.
Starter is active and on a twice-a-day feeding schedule. I built a white levain for the bread:
- 50g Starter
- 100g Water
- 100g White wheat flour
I mixed the dough in the morning, the levain was at peak activity, 10 hours in.
- 20g salt
- 200g levain
- 50g butter
This time I left out the milk powder, and added the (reduced amount of) soft butter in the original mix.
Turns every 30 minutes the first two hours. Let bulk ferment for a little over six hours. Dough never developed any significant strength, so I definitely need to figure out a better way of incorporating the butter.
I pre-shaped into rounds, and at this stage I finally found the dough to have a little tension. Shaped into boules and dunked them in poppy seeds after a 15 minute bench rest.
Baked after 2.5 hours of proofing. Not much volume gained, but a little. Breads had decent oven spring. They came out far from the ideal, but at least they'll be edible.