채드 로버트슨 - 타르틴 브레드(Tartine Bread)

진짜 요즘 엄청 다독 중인데 물론 영어 책은 피한다
그래도 콩이가 리뷰 엄청 좋다고 얘기해준 타르틴 브래드!
홀드 해놓은거 e-book부터 도착했길래 킨들로 먼저 열어보는 중
그나마 이런 책은 영어로 읽어도 재밌으니까 영어공부하는 겸 필사하는 겸 쭉 정독해보려고 한다

 

Tartine Bakery is a popular bakery located in San Francisco, California that is known for its artisanal breads, pastries, and cakes. It was founded by Chad Robertson and Elisabeth Prueitt in 2002 and has since become a staple in the San Francisco food scene. The bakery's breads, including its famous country loaf, are made using traditional techniques, long fermentation times, and a blend of locally-sourced, organic flours.

Tartine Bakery has received widespread recognition for its high-quality baked goods and has been featured in numerous publications and food blogs. In addition to its brick-and-mortar locations, the bakery offers baking classes and has published several cookbooks, including "Tartine Bread", which provides in-depth instructions for making its signature loaves at home.

The bakery's popularity and commitment to using traditional methods and high-quality ingredients have made it a destination for food lovers and a standout in the world of artisanal baking.

 

 

사실 홀드해놓고 도착할때까지 타르틴 브래드의 레시피라는 것을 이것저것 검색해봤는데

검색할때마다 다르고 의심스럽게 이스트기반으로 한 레시피도 꽤 나왔다
그래서 책 정독하고 해보고 하면서 쭉 정리할 예정임

밑에 이 친구는 이전에 검색해서 나온건데 일단 수분율도 저렇게 아무렇게나 써있고
믿을 수가 없음
역시 책이 최고야





Ingredients:

800g bread flour
200g whole wheat flour
720g water (80% of the total flour weight)
22g salt
150g mature levain
Instructions:In a large mixing bowl, mix together the bread flour, whole wheat flour and levain.

1. Gradually add the water and mix until the dough is well combined and there are no dry pockets of flour.
2. Cover the bowl and let the mixture sit for 30 minutes to 2 hours, depending on the temperature and humidity of your kitchen.
3. Add the salt and mix the dough for about 15 minutes until it is smooth and elastic.
4. Place the dough in a lightly oiled container, cover and let it rise for 8- 12 hours at room temperature or until doubled in size.
5. Preheat the oven to 500°F (260°C) with a baking stone or cast iron pot inside for 30 minutes.
6. Dust the top of the dough with flour and carefully turn it out onto a floured surface. Shape the dough into a ball.
7. Place the dough into a floured banneton or towel-lined bowl and let it rest for 15-30 minutes.
8. Carefully transfer the dough onto the preheated baking stone or pot and slash the top with a sharp knife.
9. Bake the bread for 20 minutes, then reduce the heat to 450°F (230°C) and bake for another 25-30 minutes.
10. Let the bread cool completely on a wire rack before slicing and serving.
    Note: This recipe is a basic guide, and the exact baking time and temperature may vary depending on your oven and the type of baking stone or pot you use. Also, the levain should be mature and ripe, having been fed and fermented for at least 8-12 hours prior to use.