The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Trio

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Syd's picture
Syd

Tartine Trio

I received a copy of Tartine for Christmas last year and have been making the basic country loaf regularly since then.  The quantity of dough the recipe makes is perfect for my three 25cm oblong bannetons.  I scale the dough to 650 grams a piece and retard in the refrigerator for up to 18 hours.  The above loaves were only retarded for 12 hours.  

 

I pretty much do everything as per the recipe except that I add all the water at once.  In other words, I don't hold back 50g to add after the resting period.  It saves an extra step and prevents very messy hands from trying to squeeze the water into the dough. My other variation is that I do knead.   I don't have a stand mixer so I knead by hand.  About 400 slap and folds or until the dough is moderately developed.  I like to think this gives the loaves better volume and height but I have never done a side by side test so I can't be sure.  Anyway I like kneading dough and it is a difficult habit to break.

 

I bake at 230C on a baking stone with steam for 15 mins (no convection) and then for a 25 mins without steam with the convection on.  I'm not sure how this relates to the baking instructions in the book but this is what works for me and my oven.  I know in the book they use a Dutch oven or a combo cooker but I am not certain of the baking times.  

 

A cross section of the crumb.

 

And finally, my favourite use for this loaf: grilled cheese!  This one is just a basic cheese and tomato.  The tomatoes are vine ripened organic and beautifully sweet!

Comments

ElPanadero's picture
ElPanadero

look absolutely perfect, shape, height, colour and crumb.  Very nice.

Syd's picture
Syd

Thank you.  The recipe is foolproof and produces consistently good results every time.  I also learned some neat tricks for final shaping from the book.  

dabrownman's picture
dabrownman

Nothing like some well crafted bread to make a simple sandwich something special.  Well done and

Happy Baking Syd

Syd's picture
Syd

Thank you da.  Mind you, it only makes a good toasted cheese from the second day onward.  On the first day it is too fresh and doesn't crisp up nicely.  It is also more difficult to cut evenly.  Happy baking to you too!

Janetcook's picture
Janetcook

Hi Syd,

So happy to check in and to find what you have been up to in your kitchen.  (I think of you every time I bake a Pan de Mie type of bread since I have incorporated parts of your APDM into my 100% ww loaves and they have become a household favorite)

These loaves look stunning.  Both inside and outside!  Your method obviously works great so, if I was you - which I am not - I would not change a thing.  I have learned that baking bread for me is all about what works in my kitchen and for me.  I therefore use formulas and methods as guides.  I have also been baking long enough to know that almost all the bakers that I have read about are always evolving in their methods.  I think of it as a relationship of sorts.  My dough inform me and I inform it and we kind of do this dance together.  I do highly respect bakers and their methods and I generally do bake all formulas as written the first time around….but then tweaking happens :) 

And your sandwich…..oh if only I could still eat tomatoes.  My all time favorite sandwiches were simple tomato sandwiches with a touch of mayo….Your sandwich looks like heaven to me :)

Thanks so much for the post and the peek into your kitchen.

Take Care,

Janet

Syd's picture
Syd

Thank you, Janet.  

I agree with you about using formulas as guidelines.  I always tweak and adapt to suit my own preferences, time constraints or other limitations.  But like you I also try to be true to the recipe at least once.   I just found with this one there was no need to do the double hydration thing.  I tried it with and without and the results were the same and it saved me the extra hassle of having to squeeze water into a dough that has already formed gluten strands.  I can see this step being necessary if your flour isn't strong enough but the flour I use is fine and can handle a 75% hydration all at once.  I don't really follow the times in the recipe either.  I do turn the dough every 40 mins after I have kneaded it, however three turns are usually enough.  My kitchen is pretty warm and I usually divide and pre-shape at the 2.5 hour mark.  

Sorry to hear about you not being able to eat tomatoes but even a simple grilled cheese with this bread tastes great.

Best,

Syd

dmsnyder's picture
dmsnyder

And the sandwich looks delicious, too!

It's almost 5 months until I can expect local vine ripened tomatoes again. Then, I can eat them 3 meals a day until the season's over.

David

Syd's picture
Syd

Thanks David,

Fortunately, we are blessed (or cursed)! with a very warm climate here in Taiwan and are able to get pretty decent tomatoes all year round.  You do pay a premium price for the better ones, though.  

Best,

Syd

Yippee's picture
Yippee

Beautiful loaves!  Good to "see" you.....

Yippee

 

Syd's picture
Syd

Hi Yippee!  Lovely to hear from you.  It's been a long time! Hope you are all well. :)

Syd

Mebake's picture
Mebake

Very elegant and delicious trios, Syd! Haven't seen you on here for a while.

Immaculate Country breads, Syd.I've just baked the sesame version, and it looks incredibely delicious!

 Oh, and the grilled sandwhich is Superb! Yum.

 

Syd's picture
Syd

Thanks Khalid,

Dont get to bake much at the moment.  If I am lucky, once every two weeks. Haven't baked anything new in a while which is why I haven't posted.  However, I do check in every now and then and see what everyone is up to. Great to hear from you and hope all is well with your back after the surgery.

Best,

Syd

isand66's picture
isand66

Beautiful bread Syd.

I agree with Janet...do what works best for you and that's what I usually do.  By the looks of your results it certainly is working.  What part of Taiwan do you live in?  I visit China for work 4-5 times a year and once in a while get to go to Taiwan to visit and always enjoy the trip.

Regards,
Ian

Syd's picture
Syd

Thanks Ian,

Yes, my philosophy is 'don't fix it if it ain't broke', however it is nice to tinker every now and then to see what different outcomes may result.  

I live in Kaohsiung in the south.  The winters here are considerably warmer than in the north in Taipei and much drier.  We only really have two seasons here: one is hot and the other very hot! :)

Best,

Syd

sarakaun's picture
sarakaun

What is it about a good loaf of bread that makes lobster seem just so blah!

 

 

Syd's picture
Syd

Thanks Sarakaun! :)

Best,

Syd 

GSnyde's picture
GSnyde

Nice work, Syd.  I love the BCB.  It is great for tartines (no surprise there).

Hope you're doing well.

Glenn

Syd's picture
Syd

Great to hear from you Glenn!  It's been a while.  :)

Okay, you got me this time.  I have no idea what BCB stands for.  Buckwheat Covered Bannetons, Bangladesh Cricket Board, Bacon Cheese Butty?  But if you mean some kind of grilled sandwich, I agree.  It makes awesome grilled cheeses, especially from day two onward.  Another one of my favorites is pesto, mozzarella and salami.  

Hope you are well, too Glenn.

All the best,

Syd

GSnyde's picture
GSnyde

What does your acronym mean?

Glenn