The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This weekend's baking: Tartine Basic Country Bread and Seeded baguettes

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dmsnyder's picture
dmsnyder

This weekend's baking: Tartine Basic Country Bread and Seeded baguettes


Basic Country Bread from Tartine Bread



Basic Country Bread from Tartine Bread crumb


I made this following the recipe in the book. The whole wheat flour was freshly milled. The bread was delicious.


I always end up with a couple hundred grams of extra levain when I make the Basic Country Bread. I hate throwing it away, so, this week, I made a batch of baguettes with it. The 70% hydration dough was hand mixed and fermented for 2 hours with stretch and folds in the bowl every 30 minutes, then fermented for another 90 minutes with stretch and folds on the board at 45 and 90 minutes. I retarded the dough in bulk overnight. This afternoon, I divided the dough, pre-shaped it and let it rest for an hour. Then, the baguettes were shaped, rolled on wet paper towels then in mixed seeds and proofed en couche for 45 minutes before baking at 450ºF for 20 minutes.



Seeded baguettes



Seeded baguette crumb


The flavor was very much like the Tartine Basic Country Bread except more sour. Very nice.


David

Comments

ehanner's picture
ehanner

Very nice looking baguettes David. I don't think I have ever seeded baguettes but the combination seems perfect for the high crust ratio of this bread form. Do you toast the sunflower seeds prior to using them or do they get enough toasting during baking?


Eric

dmsnyder's picture
dmsnyder

Seeded baguettes are a favorite of my wife's. They are very nice plain and also with cheese. The seeds are not toasted before coating the baguettes.


David

NorthernBaker's picture
NorthernBaker

Wondeful looking loaves and baguettes!


I am in the same situation with my excess levain, would you care to share your measurements/quantities for the 70% hydration dough for the baguettes? (using the excess levain).


I am very new to this wonderful art and would love to have another way to consume the excess (although the sourdough pancakes and pizza dough has not met any complaints yet).


 


 

dmsnyder's picture
dmsnyder

I'd love to share my formula with you, but I think I may have made an error in weighing either the water or flour. The dough didn't feel like expected for the intended hydration. Without going into the gory details, the dough ended up being mixed pretty much by feel, and the 70% hydration I mentioned is an approximation.


That said, you can use any formula for baguettes using a poolish. The levain I used was 100% hydration, so you can substitute it for poolish gram for gram. The only caveat is that the Tartine levain has 50% WW, so your dough might need a little extra water to achieve the correct consistency.


Hope this helps.


David

KimD's picture
KimD

Beautiful breads and crumbs.  I love coming here and look at your beautiful breads and tried all of your formula.


Last week I tried the miche from SFBI, it was wonderful.


Thanks for posting the formula.


I registered to go to SFBI workshop just from reading your blog.

dmsnyder's picture
dmsnyder

I'm sure you will enjoy your SFBI workshop. For which one did you register?


Please share your experience with us.


David

KimD's picture
KimD

the Artisan I. From what I read on your blog, it sounded like fun.  Atleast I got to spend 1 whole week with my sister.


Will do.


Kimberly

ananda's picture
ananda

Love the look of those seeded baguettes David


Very tasty!


Best wishes


Andy

dmsnyder's picture
dmsnyder

David

Mebake's picture
Mebake

Great Looking Breads, David.. I will try to imitate your seed on baguette someday..

Sjadad's picture
Sjadad

David - When I first discovered TFL more than a year ago it was mostly your posts, and photos of your results that inspired me to take up bread baking using levain.

I notice that these boules have no visible flour coating. Do you brush it off after the loaves cool, or do you use some other method to keep the raw dough from sticking to the basket when you unmold before baking?

Thanks for all the inspiration!

dmsnyder's picture
dmsnyder

Thanks for the kind words. 


These boules were proofed in linen-lined bannetons. The liners were lightly dusted with a 50/50 mix of AP and Rice Flour using a dredging can with a perforated top. You can do the same shaking the flour mix through a fine-mesh strainer.  The linen is somewhat non-stick naturally, so only a light dusting is necessary. I seldom get any sticking at all. The loaves usually drop right onto the peel, even when the dough is pretty slack.


David

breadsong's picture
breadsong

Hello David, The seed topping for your baguettes is a nice finishing touch.
Lovely breads as always.
from breadsong

dmsnyder's picture
dmsnyder

David

ejm's picture
ejm

Wow what beautiful bread, David!


I just watched a video of Robertson: vimeo.com: Tartine bread video (this is a link)


His boule shaping technique is very cool.


-Elizabeth

dmsnyder's picture
dmsnyder

Nice to see you. It seems like it's been a while.


David

ejm's picture
ejm

Thank you David; it HAS been a while.It's nice to be back.


I can't get over how beautiful the crumb is in the seeded baguette. It's always so thrilling when the bubbles are shiny like that.


-Elizabeth

hanseata's picture
hanseata

great results, David! I baked the seeded baguette you posted last year, and loved it. 


Why did you roll the shaped baguettes in wet paper towels? To make the seeds stick? Is that easier than misting them with water?


Greetings from a trip to Hamburg (with infrequent internet access),


Karin


 

dmsnyder's picture
dmsnyder

The loaves are rolled in wet paper towels to help the seeds stick. This is the technique we were taught at SFBI. Spraying the loaves seems to result in more uneven wetting. Too much water in spots on the surface of the loaf can result in blotchy crust coloration with baking.


David

ejm's picture
ejm

This sounds like a great idea. Are the paper towels soaking wet or just damp? (I'm thinking about using a tea towel rather than paper towels and wonder just how wet it should be)


-Elizabeth

Janetcook's picture
Janetcook

Hi,


I am hoping you have an answer for me.....I have used the Tartine formula once, so far, and can't figure out why he has us build way more leaven than will be needed for the formula he has outlined in the book....


When baking with sourdough I always just build the amount of leaven that I will need plus a bit extra for 'next time'.  He instructs to build double the amount required....(I think..)  


Is there a specific reason for that?  Only thing I can come up with is that the yeast react differently given so much 'space' to grow in....less 'toxic' waste to flounder in....and that somehow changes how the leaven behaves once added to the final ingredients...


But basically - I am clueless here....  ;-)


Thanks for any help you might have to offer!

MikeL's picture
MikeL

Hi,

EJM above showed us to a video of Robertson on Vimeo in which Robertson says that it was an accident (sleep deprivation) from which he learned that very long rising times (8, 10, 12 hours) in a cool environment led to the revelation of "a ton of character" in flavor.  (This he says at time 1:05 to about 1:37 in the video.)  The images in the video suggest that Robertson's bakery is retarding the fermentation of his breads in a walk-in cooler overnight.  

First of all, this is not what his book seems to prescribe to home bakers except for those who might also be "sleep deprived." 

Secondly, most of the comments in another Tartine thread here on this website--regarding overproofing, dense loaves, and using less time in fermentation to produce a larger loaf--seem to contradict what Robertson says in his video.  That thread seems to say less time in rising.  

The way I've read Robertson's book is he says that lower hydration rates, longer rise times across the board, and using greater amounts of a mature starter in the leaven all lead to more sour (acidic) tastes.  But it's my understanding from the book that is NOT what he's trying to produce.  He's trying to produce a more lactic (less sour) taste from a sour starter.  

I've finally got my basic breads to produce a relatively sweet taste (not at all sour) with good crumb (but with less than spectacular rise).  The current taste is incomparable for a tartine (a bread made for sandwiches).   I've not tasted Robertson's own bread from his shop.  (Is it acidic or lactic?)

I'm confused.  Can anyone clarify my confusion?  Are the instructions in his book at odds with his practices in his bakery? For a more sweet (less sour) taste, should one be using long or short rising times?

Be well,

MikeL