Yet another Tartine experiment

The first loaf - over-proofed but still great tasting

It's clear that many people try to reproduce the famous Tartine breads with more or less success. I finally bought book #3 and read it cover to cover. I thought I would start with the basic country loaf.

Notes:

• I made the high extraction flour by sifting WW and and making a 50/50 blend.
• I used the wheat germ
• I basically did it as it is laid out in the book except I used some rye for my starter feeding because I was out of WW.

Observations:

Hole structure was less than expected because of over proofing

• Lots of waste . I just cannot see throwing away so much starter. I think next time I will modify to just feed my starter without making so many new batches
• Crazy fermentation . I was not prepared for the speed and quality of the natural fermentation, using his method. Things were really moving along fast. My final proof was refrigerated 3 hrs and it over proofed
• The WW and the wheat germ really enhances the fermentation
• 85% hydration is totally doable and the dough was very manageable.

Taste and appearance

Really nice chew and mild sour balance. Even better the second day. Hole structure was less than I wanted but this was due to the deflating when I scored the over proofed loaf. Then second loaf ( below) I did not score so when I cut it I expect a better structure.

What I learned

• Autolyse more , esp with whole grain breads 
• Go for 85% H20 
• Make it when you have extra time on your hands , you cannot rush this bread!
• Wheat germ enhances fermentation

2nd loaf un-scored to to prevent collapse

Pizza Part One: It’s all about the Crust! | Los Angeles Ovenworks

Here is a short two part article I wrote for LA-Ovenworks Pizza Part One: It’s all about the Crust! | Los Angeles Ovenworks

Sunday Night Breads

After fire roasting some chicken and veggies, I hate to waste all that stored heat . So I baked two loafs

My version of rustic leavened corn Bread:
20%Corn meal (polenta) , 70% AP, 10% Spelt.
25% sourdough starter . 75% hydration
I added about 3/4 cup of roasted corn and about 1/2 cup copped Poblano pepper. For a little heat I added a pinch or two of Chipotle pepper flakes.
This bread baked up nice and rustic with a great chew - you can really taste the corn and Poblano.

Rustic Corn Bread

Mango pizza ?..

Tonight's pizza is a take on the popular pear Gorgonzola pizza. I used ripe mango, Gorgonzola, olive oil and some mozzarella . But the kicker was the addition of dry cured peppered bacon! After removing it from the 750 deg oven , drizzle a balsamic reduction sweetened with organic brown sugar.

Customize your Ziro Ciro Medium Chef 80cm oven

The nice thing about this approach is that the oven is still portable. It can be lifted off the table, and the table can be lifted off the frame and moved if needed. 

   Before: Original on metal stand.                  After: Set on insulated tiled table with custom metal trim

So what did I do?
First, I built a simple table top using plywood and cement board.
I added 1.5 inches of Insulation board Which I got from Los Angeles Oven works.

I lifted my oven off the metal stand using chain hoists attached to the existing handles (did I mention the oven weighs 400 lbs!)

I placed my table top over the metal stand

It was a trick getting everything lined up

Success !

I got some left over tile from another project and hand cut it to fit around the oven

Set and Grouted the tile

To do the trim I used steel which I cut and shaped to fit.

I cut out some shapes just for fun

 Here is the back side.

Some more final oven shots

Pizza Party Menu

 I Set up for testing out six of my creations on 8 friends. The menu I created is below. Honestly there was no clear winner. All were pretty good. I made the dough 2 days before in one big 2.4kg batch. I used 50% Caputo 00 and 50% Gusto's bakers choice flours and 68% hydration. I was too busy making pizza to take many photos but many bottles of wine were consumed. Dessert included fresh made huckleberry pie and chocolate cake