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- #1
fear and loathing
American Idle
Been trying to make a large boule with a great crumb and crunchy crust.
I've been using Tartine Bread by Chad Robertson, and the modifications in Michael Pollan's Cooked.
The real Tartine method requires you to grind wheat berries into flour, and soak the flour in water overnite.
I've had great success if I get rid of the bran. If I leave the bran in, the boules rise very little, but taste great.
The baking day ties you up for about 10 hours, but the bread is authentic like from an artisan bakery.
The Robertson method yields two, absolutely great 2.5 pound boules.
I've been using Tartine Bread by Chad Robertson, and the modifications in Michael Pollan's Cooked.
The real Tartine method requires you to grind wheat berries into flour, and soak the flour in water overnite.
I've had great success if I get rid of the bran. If I leave the bran in, the boules rise very little, but taste great.
The baking day ties you up for about 10 hours, but the bread is authentic like from an artisan bakery.
The Robertson method yields two, absolutely great 2.5 pound boules.