The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine pics

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jeffbellamy's picture
jeffbellamy

Tartine pics

A

Almost to the end of my first 100 pounds of flour and I bought a Taylor and Brod proof box.

 

Things are starting to turn out the way I want them to. This loaf 1lb 14oz, baked in combo cooker.

breadbythecreek's picture
breadbythecreek

I love it when things turn out. Did you deviate from the written recipe in any way? The oven spring is phenomenal. I wish I could get holes like that!

dabrownman's picture
dabrownman

better than what they sell in the bakery.  Well done all the way around and now, with a proofer, you can bring the sour along  too! 

jeffbellamy's picture
jeffbellamy

Let's see, for this loaf I poured out my starter (I figured there was at least a tablespoon of starter still in the container, maybe 2 or 3) and added 50 grams Trader Joe's White Whole Wheat and 50 grams Unbleached White All Purpose and a hundred or so grams of water in the morning.

That afternoon when I could see that the Levaine was happy Imixed up my 900 gr of Central Milling Artisanal Bakers Craft flour(Costco) to 100 gr Trader Joes White Whole Wheat.  700 grams water (I get it from the dispenser on my refrigerater so I microwave for a minute and add 200 or so gr of levaine. I use a whisk to mix the flours together and then whisk the water and levaine together.  I stir it all up (in a 6 quart straight side round container) until the flour disappears then it sit's in the proof box at 82 degrees for 40 minutes.

I warm up my 50 gr of water and 20 gr of salt, mix it up with my finger and add to dough and squeeze and fold until it's all mixed up. Back in proof box, stretch and fold each 1/2 hour for 2 ti 201/2 hours (4 or 5 times) then another hours and onto counter to split, dust (very little flour) and shape into approximate balls, cover with cloche and rest 30 minutes.

 

Then lightly dust flip fold and shape into boules and drop into bannetons  cover with plastic bag and into refrigerator.

 

Next day preheat oven at 500 degrees Convection for 25 minutes then lower to 460 and flip Baneton into lower half of combo, score and bake for 20 minutes covered then uncover and lower to 450 degrees for 20 more minutes then out on a rack to cool.

 

It occurs to me that I might not have switched to regular heat when I lowered to 460, I only say this because of the brown spots on the the loaf when uncovered.

 

I leave my starter on the counter and feed it just once per day. I don't really know which of my procedures helped me to come out with a good loaf and which ones hindered. It's an ongoing experiment and it sure is tasty. I take a half loaf to work everyday for my co-workers.

breadbythecreek's picture
breadbythecreek

lucky co-workers! So you leave the dough alone (without folding) for the last 1-1.5 hours then shape and do an overnight cold proof. You bake straight from the fridge in the AM? Well, whatever you're doing, it is working! Congrats and thanks for sharing the insight.

jeffbellamy's picture
jeffbellamy

Walk into the kitchen set oven for 500 convection take baneton out of refrigerator. 25 minutes later plop bane ton into bottom of combo, lift off, score cover and bake.

Yes I don't fold for last hour.

David Esq.'s picture
David Esq.

Just curious.

Song Of The Baker's picture
Song Of The Baker

You've done one of my faves justice for sure.  Nice bake!

John

jeffbellamy's picture
jeffbellamy

Combo cooker is in oven when preheated

 

jeffbellamy's picture
jeffbellamy

Overnight bulk ferment Shape next morning Bake next day

David Esq.'s picture
David Esq.

Mine was a little denser than usual. Chewier too. 

jeffbellamy's picture
jeffbellamy

Pretty much like this…

 

This was the second loaf from the overnight bulk ferment dough with 24 more hours retarded final proof

David Esq.'s picture
David Esq.

Didn't realize you baked next day. But your crumb looks denser as well (compared to the top photo). 

It it is amazing how many different ways you can bake this loaf and still get nice bread. 

Darwin's picture
Darwin

Beautiful crust & crumb!  Darn near 2#, that is a very large loaf to me.

tchism's picture
tchism

Great looking crust and crumb!

I agree, it looks better than the loaf I bought at the bakery!

Syd's picture
Syd

Great looking loaf!  I was wondering why it looked whiter than any other Tartine seen when I went back and noticed you had used white whole wheat.  You definitely got less volume and height from the boule that had the extended bulk ferment and final proof.  This is also consistent with my own experimentation.  Which boule's flavour did you like the most?

Syd

jeffbellamy's picture
jeffbellamy

Some of the color could have been the photo. Here's another..

Both loves ha White Whole Wheat and without side by side tasting I couldn't tell the difference 

Slainte's picture
Slainte

Gorgeous loaves -- and impressive crumb!  Hope it tastes as good as it looks!

i just made my first ever sourdough loaf and used the Tartine recipe as well.  I had some serious hydration problems, so the loaves turned out poorly formed, but the taste is excellent!  Can't wait to try again next weekend. Would love to get loaves as beautiful as yours!