The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first attempt at the Tartine Country Loaf

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zitronenmadchen's picture
zitronenmadchen

My first attempt at the Tartine Country Loaf

Here's my result, the edges got a little misshapen due to the towel in my banneton, and the parchment paper in the dutch oven, I was trying to follow the directions as close to the letter as possible for my first attempt. 

I didn't get consistently giant holes like everyone else seems to, but that's ok, the bread tastes great, and I now can use it for grilled cheese sandwiches without worrying about setting off the damn smoke detector.

 

Comments

David Esq.'s picture
David Esq.

I love baking this bread. It gets better with practice. Yours looks very nice!

zitronenmadchen's picture
zitronenmadchen

I thought it turned out really well for a first attempt!

Julie McLeod's picture
Julie McLeod

You did a great job.  The Tartine formula and method makes a great basis for learning how to work with sourdough and high hydration doughs.  You'll soon be able to do it without referring to the instructions and you can tweak it until you get the outcome you want.  Have fun!

David Esq.'s picture
David Esq.

I love that I can bake these loaves without looking at a book now. Took a lot of bakes but now it is all second nature.  And the breads come out amazing. 

Darwin's picture
Darwin

I think you did great on your first try, nice looking crumb & crust.  Giant holes are overrated unless you're on a diet.  :)  

zitronenmadchen's picture
zitronenmadchen

That's true, the giant holes might look pretty, but they don't taste like much. 

dabrownman's picture
dabrownman

There isn't much taste in them big old holes:-)  A fine first attempt indeed.  Any SD bread that tastes good is a success.  Well done and happy SD baking.