The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine recipe bread

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HappyHighwayman's picture
HappyHighwayman

Tartine recipe bread

Here's my first attempt at Tartine bread using only a leaven made with a tablespoon of started and 200 grams water and 200 grams 50/50 bread flour/whole wheat flour. Book for comparison photo.

I need to get a oval proofing basket :)

 

 

cranbo's picture
cranbo

Looks good! nice job.

dabrownman's picture
dabrownman

We love the color that you get from  your DO.  What does it look like on the inside and how does it taste?

HappyHighwayman's picture
HappyHighwayman

I gave one to my downstairs neighbor as a gift and I haven't cut the other one open yet. Amazingly the crust is staying hard, I found that in the past the crust would go soft after a few hours post-baking. 

Currently trying their baguette recipe. Man bread baking is a fun obsession/addiction. Going to bring the  baguettes to work tomorrow with some home made jam and home made paté.

 

 

dabrownman's picture
dabrownman

too!  Nothing makes bread better than, toasting,  butter, homemade jam and pate.

waltgray's picture
waltgray

I have several baskets from this company.

They are well made for the price.  They sell many

types and hard to find the proofing baskets in their

website.  Just type in proofing and they will come up.

 

 

http://www.luckyclovertrading.com/

wildman's picture
wildman

 

I bought a bunch of proofing baskets from luckyclover too, so far so good. Mostly rounds and a couple of ovals and I will buy a few additional shapes and sizes from them in the near future. The round baskets are offered in only one size but that size was perfect for the round 24cm (4 1/2 U.S. quarts) Le Creuset French oven I have. I have used my round 28cm Le Creuset French oven with loaves proofed in these baskets but the loaves do not bake as tall nor to they get the same very crisp crust. I think the crust likes the smaller space for better initial steaming early in the baking process. Actually decent quality at very low prices except for the $50 minimum maybe a bit high shipping costs. I'm in southern California so they got to my house very fast! 

Hope this helps!

 

 

HappyHighwayman's picture
HappyHighwayman

Do you guys weigh your dough after cutting it into smaller pieces to make sure they're all the same size? I find I always end up with one loaf bigger than the other when I eyeball it

 

 

gmabaking's picture
gmabaking

with smaller amounts, for instance for rolls I weigh the whole dough and then divide by how many I intend to make. That is a good idea re the Tartine bread dough. Next time I'll weigh the container first and then weigh the dough before I pour/dump it out onto the counter so I can divide it in half. Thanks for the idea-

Very nice looking loave that you've made! I think my grandson is now properly addicted to grilled ham and swiss cheese on Tartine bread.

HappyHighwayman's picture
HappyHighwayman

I've been making it for my girlfriend's family and they loooove the bread :)

wildman's picture
wildman

 

If you like the Tartine Bread recipes you should try the Double Fed Sweet Levain bread in the new Ken Forkish book. He learned it from the Chad and made it work well for the home baker. I does take a bit more work being an overnight levain bread but this is amazing stuff when done right. Thin crackling crisp crust, glossy very open crumb, balanced sweet and very mild tangy flavor. Try adding the smallest touch of fresh very finely chopped Rosemary to the final dough mixture. Delicous. 

 

HappyHighwayman's picture
HappyHighwayman

 

Gotta say I can now produce the bread pretty consistently. Just takes a lot of rising time. 

wildman's picture
wildman

Highwayman,

Are you baking your Tartine loaves in a fully preheated 500F oven and preheated enameled cast iron French/Dutch Oven? You loaves look nice but maybe a bit under proofed and need more caramelization. Are you using a good oven thermometer and digital thermometer to check internal bread temps? 

 

HappyHighwayman's picture
HappyHighwayman

How do you know it's underproofed?Thanks for the observations. I do pre-heat it to 500F and turn it down to 450 when I baked the bread. I use an oven thermometer because my dial in innacurate.


What temp should the inside of the bread be?

 

 

wildman's picture
wildman

Well obviously I cannot know with certainty what is making your loaves look the way they do but your loaves look to me like they are rising significantly in the oven and that they are not being supported well by either the gluten structure and/or the baking vessel used. with that much growth they are probably underproofed when you put them in the oven. If you are using an enameled cast iron French / Dutch Oven it is too large to support the loaves as they bake which may be why they appear to be expanding out more than up. The loaves are also a bit too lightly caramelized and could use another five to ten minutes at uncovered at 245C . The total baking time for a one kilo loaf if your oven temp is correct shoud be approx. 35 to 45 minutes. What is the total flour weight you are using? Are you using a French / Dutch Oven? 

If so what size? Using the basic Tartine recipe of one kilo of flour, 200g of 100% hydration levain, 20g of salt and enough water for 77% hydration I get two nice full loaves measuring approx. 23.5x11.5cm using a classic round 24cm / 4.2l LeCreuset French Oven. I tend to not score my round loaves anymore so mine don't look like yours. I drop my shaped loaves into proofing baskets seam side down and they tend to crack and spring upward along the seams. 

Hope this helps!

 

HappyHighwayman's picture
HappyHighwayman

Used the basic Tartine recipe, basked 20 min @ 450 closed  and 25 minutes open. Using a lodge 3 quart combo cooker. They proofed in the fridge overnight in the baskets.

 

wildman's picture
wildman

Highwayman,

Are you using the whole kilo recipe? WOW! How does that much dough fit in a 3 quart pot? That sounds small, when I make the basic Tartine bread recipe the baked loaves barely fit in my 4.5 quart LeCreuset French/Dutch oven.

 

HappyHighwayman's picture
HappyHighwayman

I divide it into two loaves. Also it's really 1 kg flour and 0.85 kg water, so each loaf is about ~0.9 kg accounting for loss of small amounts of dough.

I baked one last night at a slightly higher temp, did 500+ the whole way and the crust was definitely a lot harder (need a better bread knife!) but the inside was SUPER moist. That was after a 24 hour rise in the fridge followed by a 4-5 hour proof in the fridge. I let it rest on the counter overnight and the inside was still super moist this morning when I brought it to work and it was crumbs pretty soon after. The tartine encourages a lot of rising time in both the initial rise and proofing rise. I like proofing in the fridge because the dough is less sticky and comes out of the basket pretty easily. 

Should I do them @ 500 the whole way? I use one of those hanging oven thermometers placed on the rack perhaps it is registering too hot and I should hang it instead of placing it? How long does cast iron need to pre-heat before it's the same temp as the oven? 

wildman's picture
wildman

Actually the recipe calls for 1 kilo of flour for dough, 750g water plus the levain of 100g flour and 100g water which give us 1.95kg / 4.3lbs. total weight. The Tartine Bread recipe also calls for preheating at 500F for 45 minutes dropping to 450F for the actual baking. The Chad's recipe assumes you will be using a heavy enameled cast iron French / Dutch oven which requires a long preheat period to get these heavy vessels up to full temperature which is the secret to an awesome crust and good oven spring. If you just follow the book it works incredibly well and it is very unlikely that you will find a way to improve upon it based on the fact that I have tried a million different tweaks to the basic recipe and I always come back to the same basic recipe and method.

The keys of the Tartine method seem to be very careful folding in the proofing tub to build an organized gluten structure, minimal handling late in the bulk rise and once you divide and shape the loaves don't skip the bench rest before very carefully placing the shaped loaves in proofing baskets. The same care is required for placement into the hot French / Dutch oven for best results. 

That said I make sure that my thermometers are accurate and repeatable, I have more than one and compare them. Sick huh? I think the oven thermometer should be at the same level near the baking vessel which is hard to do so I just set it on the shelf next to the French / Dutch oven. I also only use the convection fan for preheating and turn it off for actual bread baking and bake at the highest rack height that allows me to get the baking vessles in and out safely. I have a slightly larger 36" range so I have plenty of room in the oven for two bread size French / Dutch ovens. This is a major time saver if you are baking multiple loaves at the same time! 

I have been working through the Ken Forkish book lately. But for the Tartine breads I prefer to develop the dough and proof at room temperature or if it it is cold in the house I use the oven with the lights on which is just about the perfect temperture. I have also tried proofing in the fridge but as the flavor develops they seem to lose some sour which I love in the Tartine bread so I still do Tartine breads at room temp unless I have a scheduling issue. 

Getting a good preheat for the cast iron is very important for the crust. Ranges and ovens vary widely. I have a new Viking natural gas range and I would not preheat the French / Dutch ovens for any less than 30 minutes based on the crust results I got while trying different preheat times. Chad's 45 minute preheat time even in a good oven is not going to be unreasonable and probably gives excellent results even with ovens taht cannot really quite get up to 500F. 

I've been proofing in the fridge using Ken Forkish's version of Chad's young sweet levain bread. I'm made a batch today and they are proofing in the fridge right now for a 10:00 A.M. date with the oven. This recipe makes a minimally sour loaf almost, sweet with good flavor complexity a glossy textured crumb and a crackling caramel crust. It's yummy. If I rememember to I'll shoot a few photos of them when they come out. 

 

HappyHighwayman's picture
HappyHighwayman

How does this one look?

 

wildman's picture
wildman

Nice!

sasidhar79's picture
sasidhar79

fantactic and fabulous

HappyHighwayman's picture
HappyHighwayman

I made some dough last night and after a few turns every 30 minutes I went to bed forgetting about the dough. In the morning it had risen above the top of my plastic container. I punched it down and then emptied it onto my work bench for the bench rest (2 loaves), and then put them in the proofing baskets and into the fridge for some cold proofing.

What is the consequence of letting it rise at room tempt overnight?

 

 

gmabaking's picture
gmabaking

 how much hunger is left in those little yeastie beasties I think. I am making the second "all levain" bread from Flour, Water, Salt and Yeast. It is 7:30 pm, I just mixed the final dough, will do three or four stretch and folds before bedtime and then it sets out at room temperature all night for its bulk fermentation. It starts out about a quart in volume and the other one was right at the top of my 6 quart container by early morning.

Hopefully someone with more experience will help you quickly. I would venture to say if you have a reasonable rise in the refrigerator time then they should be fine. If they just sit there however, you'll know there isn't enough action left for any oven spring. Maybe there are other interventions you can take at that point-

David Esq.'s picture
David Esq.

I have been baking this loaf in towel-lined bowls, but am looking to start using a basket. What size baskets do you folks use for the basic country loaf formula?

HappyHighwayman's picture
HappyHighwayman

I think 8 or 9 inches. When you flip it over it should fit neatly inside the dutch oven for easy dough transference. If it's bigger naturally it would be a poor choice for dutch oven baking.

 

 

David Esq.'s picture
David Esq.

I am trying to figure out whether to get the 8", 8.5" or 9" round. Based on the suggested dough weights for each size, it seems that it ought to be the largest basket that will fit the pan, which I think is a 10" pan, so conceivably I could go that large, but I don't want it to be "spread" too thin before it gets in the pan and typically, I seem to have a lot of clearance when I let it rise in a bowl.

So it sort of boils down to 8 or 9 to hold just over 2 pounds of dough. I am thinking I will go with the 9" unless someone else chimes in on the subject.

 

Thank you.

HappyHighwayman's picture
HappyHighwayman

9" should be great!