Tartine Bread 2/1/2011

I made another attempt at the Tartine bread 2/1/2011.  I mixed the dough the night before and did the stretch and folds, then refrigerated the dough until this morning.  I did numerous stretch and folds and left the dough out all day until tonight when I baked the dough.  I used Better for Bread  450 grams and KAWW flour 50 grams in the formula, 100 grams of my preferment Lehmann poolish, 380 grams of water, 10 grams salt and 1 gram of cake yeast.

I need to get a better combo cooker and I also need to get a lame.  None of my knives at home are sharp enough to slit the dough.  I used a regular bread basket and kitchen towel to proof the dough after it was floured.

I couldn’t wait until the Tartine bread was cool enough to cut it.

I used the Tartine bread I made the other day and make a Panini for breakfast this morning.  For the Panini I used  Mortadella with pistachios, fresh greens, Parmigiano-Reggiano, sliced mozzarella, and garlic herb infused oil  brushed on the Tartine bread before putting the Panini on the grill.  I also had some celery with peanut butter, grape tomatoes, and kalamata olives.

I toasted some cubes of Tartine bread for a salad last night, but grilled chicken for the salad (on the panini grill).  I like the Mortadella better.  I could imagine the Moratadella, rolled up in slices of Mozzarella and sliced into rounds in the salad.  The Moratadella was the best I have tasted in my area.  When eaten cold it still melts in your mouth.

Norma