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the problem with tartine is that it's all starter based ... and my starter is dead. :(
so was looking for some quickie type breads I could make while home officing during these pandemic times ....
r_mash-
starter based
Yeah true, mine’s died too, 7 years RIP. Deffo try the poolish or biga ones from FWSY if you haven’t. I have the James Morton book so if you want me to take some photos drop me a pm.
@Bainbridge yep, 500g flour, 500g water and 1/8 tsp yeast. 12-14 hours later mix with 500g more flour, 3/4 tsp yeast and 250g water IIRC. Then a few turns in first hour, first prove for maybe 3, form into two loaves, 1.5hr second prove.
Interesting what you say about bread being too nice as it’s something I’ve never seen mentioned here but the one reason I don’t bake more bread is self control. It’s probably my favourite food and it goes straight to my waist. I worked damn hard to get from 91kgs to 75kg and since a Christmas injury I’m back to 80 already. Booze and bread will be the death of me.
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are you still in cambridge? I have some starter if you can think of an acceptable way to get some off me (I could glove up, wrap it in clingfilm and drop it out of my front window? LMK) Otherwise Daily Bread had some last time I checked (not recently)
Understand if you would rather stay in though.
inchpincher
Belagerent
Ooof, nailed that loaf. Good on you for sharing the love.
I’ve been making some poolish stuff (using Flour, Salt etc book), the only flour I’ve got is a bit weird but it gave a lovely crumpet flavour.
@r_mash Tartine is good. I didn’t get on with that James Morton one, I’m deffo a believer in less yeast and long prove. Edit: just realised if you want specialty breads Tartine is probably not the read...