Method Comparisons: Tartine // FWSY

Method Comparisons: Tartine // FWSY

Submitted by jali86 on July 26, 2015 – 10:35am.

Hi All,

 I am hoping some of you out there will be willing to help me understand the similarities / differences between a couple of different sourdough methods / recipes I have been using recently.

 After months of practising the Tartine method for the country boule, and finally achieving desirable results, I decided to move onto the Forkish overnight country blonde method in FWSY. I was / am still very excited to see how the methods and results differ between the two, and am trying to appreciate the fundamental similarities / differences in approach.

 I was hoping some of the more experienced out there could answer some queries that I have in relation to the comparison between the two great methods mentioned above…

 1. With tartine, the bulk fermentation / S&F portion of the recipe lasts around 4 hours prior to shaping, and then the loaves are shaped and retarded in the fridge overnight (around 10-12 hours). However with Forkish, the bulk fermentation / S&F portion of the recipe lasts around 12-15 hours prior to shaping (p.170), and then the loaves are shaped and left for a further 3-4 hours prior to baking. Its the same approx. length of time in total for each, but one is the reverse of the other. I was wondering whether anyone could offer any insight into the pros / cons of each? Are they essentially the same approach (in terms of the twelve stages of bread), with just a different use of time at each stage?

 2. As the lengthier (12-15 hr) stage of the recipe for the Forkish method is prior to shaping the loaves, this means I have essentially been leaving the dough to bulk ferment on the worktop, with S&Fs intertwined as stated in the recipe…. Whereas in Tartine, the dividing and shaping of the dough is done before the lengthier proving stage of the recipe, meaning they can be thrown into the fridge in their bannetons for the overnight prove. If I am following the Forkish method, should I be placing the unshaped dough in the fridge (to achieve the stated 12-15 hour bulk fermentation/triple in volume)? How would this work with the S&F’s?

3. Because I am used to dividing > shaping > proofing in the fridge overnight in bannetons > placing the loaves straight from the banneton into the la cloche – the loaves are cold and maintain their shape, resulting in a great bit of oven spring. With the way I am interpreting the Forkish method, there is no use of the fridge, so when the loaves are emptied into the la cloche from the banneton, they spread out considerably, and as soon as they are scored, they spread out even further. The taste of the bread is great, I’m just missing that spring I am normally used to.

As a novice, I am keen to understand the underlying principles of these well respected recipes, rather than simply copying them blindly, which is why I am very keen to compare them against each other, trying to understand their similarities / differences.

Any advice / knowledge / comments on any the above would be greatly appreciated !

Thanks,
John

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