This weekend I decided to dedicate my precious time to mastering the tartine loaf. I likely will be dedicating a whole year of weekends.
What I struggle with is the development. I see it time and time again on the posts – we’ve followed Chad’s instruction very carefully and voila! One ends up with an absolutely delicious loaf of maximum rise 1.5 inches. I’m not posting pictures. That’s been done before too.
My biggest question right now is how does development happen. If you watch the videos, read the book (Tartine 3 this wknd) there is so little hands on that it’s hard to imagine when the dough develops. I followed the method described carefully, watched temperatures, tried to give it a very good stretch each 30 minutes without completely negating any development, watched timing and each time got a lovely frisbee.
So with so little handling how do you get the dough to a point that it will behave as a good loaf of bread should!