{"id":7040323,"date":"2026-08-17T05:05:34","date_gmt":"2026-08-17T05:05:34","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/tabatiere-or-snuffbox-loaf-bbb\/"},"modified":"2026-08-17T05:05:34","modified_gmt":"2026-08-17T05:05:34","slug":"tabatiere-or-snuffbox-loaf-bbb","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7040323","title":{"rendered":"Tabati\u00e8re or Snuffbox loaf #BBB"},"content":{"rendered":"


\n<\/p>\n

\n
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Our Bread Baking Babes recipe this month is beautifully simple and immensely tasty.\u00a0 Four thumbs up for our family.\u00a0 “That’s flipping good bread!”\u00a0 “This is my favorite kind of bread, super soft and chewy!”\u00a0 “Mmmm, that is good bread, thank you honey!”\u00a0 And I completely love a touch of rye bread.\u00a0 This one was beautifully tender too, with a soft and bouncy crumb.\u00a0 I used a Dutch oven, so the crust was thin, but still chewy.\u00a0 And one of the two little loaves was the perfect size for our family of four to have with dinner and not go overboard.<\/p>\n

<\/a><\/div>\n

I forgot to autolyse just the flour and water, so I emphasized that note in the directions!\u00a0 I did add an extra 25g water for my freshly ground rye flour, and to make up for the missing autolyse, I added another stretch and fold.\u00a0 I noticed my little loaves were proofing really fast in the warm house after the pre-shape, so I slowed them down for an hour in the fridge after final shaping due to timing of the bake and picking up people from the bus.<\/p>\n

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\u00a0<\/div>\n

Cathy gave us the option to make these with a poolish instead of sourdough, so anyone with yeast can participate!\u00a0 We would love for you to bake along with us this month and try out these tasty loaves.\u00a0 Check out our Facebook group<\/a> to see
\nthe participants’ baking results.\u00a0 We’d love to see your results there as well!\u00a0<\/div>\n
Tabati\u00e8re<\/span><\/i>
Makes 2-4 loaves (two modest family loaves or four individual buns)<\/span><\/p>\n

Poolish:
60 g all-purpose flour
60 g water, cool if your kitchen runs warm
a pinch of instant yeast, about the tip of a teaspoon, OR<\/i> about 12 g active sourdough starter<\/p>\n

Final dough:
195 g all-purpose flour (I used bread flour here)<\/i>
45 g rye, whole wheat, or spelt flour
150 g water at 68\u00b0F (20\u00b0C), plus 25 to 30 g more for whole grain or home-milled flours
6 g salt
0.7 g (a scant \u00bc teaspoon) instant dry yeast
All of the poolish
rye flour for dusting<\/p>\n

The night before: poolish<\/i><\/p>\n

Build this 10 to 14 hours ahead. Options are listed for either yeast or starter.<\/p>\n

Mix ingredients to a thick batter, cover, and leave at room temperature. The poolish is ready
\nwhen bubbly and domed, and just beginning to sink in the center.\u00a0 Use all of it.<\/p>\n

Next day: final dough<\/i><\/p>\n

Mix just<\/b><\/i> the flour and water (autolyse), and rest 1 hour.<\/p>\n

Now add the poolish, salt, and yeast, and mix to achieve a shaggy dough.<\/p>\n

Perform two stretch and folds 30 minutes apart, then rest, for about 1\u00bd to 2 hours from the initial autolyse.<\/p>\n

Divide the dough into two or three balls, cover, and rest for 30 minutes.<\/p>\n

Pre-shape each ball into a boule.\u00a0 Rest the dough for 30 minutes.\u00a0\u00a0<\/p>\n

On a lightly floured surface, using a roller, stretch part of the pre-shaped dough: press, slightly less than \u2153 of the dough, and roll\/stretch out to form a \u201ctongue\u201d or flap.\u00a0 Make the flap long enough to fold completely back over the top.\u00a0 Dust the flap lightly with rye and fold back over the top.\u00a0\u00a0(I brushed the edges of mine with avocado oil so that it would not seal.)
<\/i>
Proof with the flap down, 1 to 1\u00bd hours (or less!)<\/i>.\u00a0 The loaf should be puffy and slightly springy.\u00a0 An indent will slowly spring back partway.\u00a0 (Since my pre-shape rest ended up proofing super fast, I moved my final shape to the fridge.\u00a0 Just pay attention to how fast the loaves are rising in your kitchen.)
<\/i>
Gently flip the dough so the the flap is now on top.\u00a0 Score with a leaf, add steam to the oven (pour about 50g (scant \u00bc cup) of hot water into the preheated pan to steam), spray the loaf, and bake at 450\u00b0F (230\u00b0C), about 20 minutes for small loaves.\u00a0 Make sure there is some form of steam!\u00a0 A baking stone is preferable. (I baked mine in a preheated Dutch oven and added a couple tbsp water before closing the lid.)<\/i><\/p>\n

Slide them onto the stone and pour about 50 g (scant \u00bc cup) of hot water into the preheated pan to steam. Bake 10 minutes. Then move the loaves up to the rack above, onto a baking sheet, rotating them for even color, and bake until deep golden and hollow-sounding, about 10 minutes more for small loaves. Larger loaves need longer up top.\u00a0 (I baked 15 minutes lid on, and 10 minutes lid off, approximately for using the Dutch oven.)<\/i><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
It can be flatter depending on the baker,
but I liked how they turned out!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
They kind of look a little like
Parker rolls, don’t they?<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Proofing with the flap down give a nice canvas for
scoring.\u00a0 Dust with flour to facilitate the process.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Tried to get fancy schmancy with the scoring on this one and it
was kind of a bust, but I did get a beautiful little ear instead!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Super soft and bouncy crumb was delightful!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The rest of the Bread Baking Babes
\n<\/span>
<\/span><\/p>\n

\u00a0<\/p>\n

<\/a><\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Our Bread Baking Babes recipe this month is beautifully simple and immensely tasty.\u00a0 Four thumbs up for our family.\u00a0 “That’s flipping good bread!”\u00a0 “This is my favorite kind of bread, super soft and chewy!”\u00a0 “Mmmm, that is good bread, thank you honey!”\u00a0 And I completely love a touch of rye bread.\u00a0 This one was beautifully […]<\/p>\n","protected":false},"author":1,"featured_media":7040324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[26311,30191,202804,202803],"dealstore":[],"offerexpiration":[],"class_list":["post-7040323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bbb","tag-loaf","tag-snuffbox","tag-tabatiere"],"yoast_head":"\nTabati\u00e8re or Snuffbox loaf #BBB - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7040323\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tabati\u00e8re or Snuffbox loaf #BBB - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Our Bread Baking Babes recipe this month is beautifully simple and immensely tasty.\u00a0 Four thumbs up for our family.\u00a0 “That’s flipping good bread!”\u00a0 “This is my favorite kind of bread, super soft and chewy!”\u00a0 “Mmmm, that is good bread, thank you honey!”\u00a0 And I completely love a touch of rye bread.\u00a0 This one was beautifully […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=7040323\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-17T05:05:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/08\/PXL_20260813_021228706.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=7040323#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=7040323\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Tabati\u00e8re or Snuffbox loaf #BBB\",\"datePublished\":\"2026-08-17T05:05:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=7040323\"},\"wordCount\":821,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=7040323#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/08\/PXL_20260813_021228706.jpg\",\"keywords\":[\"BBB\",\"Loaf\",\"Snuffbox\",\"Tabati\u00e8re\"],\"articleSection\":[\"Bread\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=7040323#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=7040323\",\"url\":\"https:\/\/fivemor.com\/?p=7040323\",\"name\":\"Tabati\u00e8re or Snuffbox loaf #BBB - 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