The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first attempt at Tartine Bread

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nora sass's picture
nora sass

My first attempt at Tartine Bread

I got inspired and lots of encouragement through this blog and decided to make an attempt at this Tartine Bread. The sides & underneath somehow were just bursting & cracking out.  If you looked at the shape, you would know what I meant. And the surface were quite bubbly. I would have to wait till tmrw morning to slice it and see how the crumbs. Do not have much confident thou, my last few attempts at other sourdough bread usually were too dense and dry. Will see how it goes. Just want to thank the nice people in this blog for their support and encouragement. Still has a long way to go :)

dabrownman's picture
dabrownman

from here.  Shouldn't be dry if baked to 205 F on the inside.   I'm guessing this one will be fine.  The bursting out could be to under proofing  What hydration are you using?  Cross your fingers!

nora sass's picture
nora sass

Oh oh... I had in d oven at 230 for the first 30 min and 220 for the next 15min.

Thats the thing, Ive not come that far to understand the bread maths :) in this I had 75gm liq starter, 375gm mix of whole wheat n bread flour and 280ml of water n  8gm salt.

You're right.... I'm keeping my fingers crossed on this one ;)

thank you !

Floydm's picture
Floydm

Looks great!  Well done, Nora.

nora sass's picture
nora sass

Thank you Floyd, you're one of the people here that has inspired me not to give up. I had been reading alot of your blogs and bread making skills, You made it looked easy but it is not. U need to know alot about techniques and practice and more practice. Thank you. Regs Nora

FueledByCoffee's picture
FueledByCoffee

If what you're saying is accurate then your hydration level is about 83 (280+(75*.5)/375=83.333).  As far as the bottom and sides breaking/cracking it's probably because your score didn't open to it's full potential and there was still energy left to expand inside the loaf after the score was sealed by the heat...This either means that your scoring wasn't quite deep enough or on the right angle or that you didn't generate enough steam inside the dutch oven quickly enough to allow proper expansion...You're at a good starting point none the less, keep working on the scoring and baking and it will only improve.

nora sass's picture
nora sass

Thank you for highlighting these issues. I will certainly take note on  my next one. Just that I get very nervous each time I have to score the loaf and especially more with working with wet dough. Just not too sure where to start, where to stop and how deep is deep. Regarding using the dutch oven, never thought of it, I just had my bread on a normal baking tray but using steam (hot bath in the oven.  Will certainly do it in a dutch oven on my next trial. Once again, thank you. Regs Nora