White-wheat blend (ode to Bourdon) from Tartine Book No. 3: Modern, Ancient, Classic, Whole by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sheaniqua on August 09, 2023

    Beautiful bread! love that design on the gorgeous golden brown crust. Curious to hear about using the stand mixer. Did it add extra strength to increase the gluten to make a better bread wall? Often the bread I make is less of a round ball and more of a flatter oval. Do you think a stand mixer would help with this? Also, what hydration level did you use?

  • Emily Hope on February 24, 2021

    Made this with locally grown Expresso wheat (Nash's) that I milled at home in my Mockmill. Rather than the combo of red wheat + white wheat, I just did 60% whole, freshly milled wheat, and 40% AP flour. Think I needed to add 40-50 extra grams of water. Use the stand mixer for some extra strength rather than relying on just stretch and fold. Bulk fermentation took a loooong time at coolish (68 or so) room temp. Was pretty please with the end result--fairly open crumb for such a high percentage of whole wheat. The loaf was a bit gummy toward the bottom middle; not sure whether that's because of the fresh flour or that I didn't let it rest long enough before cutting. Either way, still delicious!

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