The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Bread from “Tartine”

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Mebake's picture
Mebake

Whole Wheat Bread from “Tartine”

Odd as it may sound, I did not decide yet what my “go to bread” recipe is , and to rectify that I searched all bread books that I own to sort out the favorite recipe, and came across one I haven’t tried: Whole Wheat Bread from Tartine. I followed the recipe, including cold overnight fermentation of the shaped loaves.  The loaves spent their night in a floured couche in the fridge, but ended up sticking so I had to pry them out the next morning (Note to self: do not underestimate the importance of rice flour while dusting your couche). The loaves did not deflate, but to avoid misshapen crust , I flipped them smooth side down and scored them seam side up. The oven spring was marvelous! 

 

The flavor of this bread is outstanding! mellow, with subtle flavors, including wheat flavor, but the overall experience is nothing short of amazing. The sour is really in the background with this recipe, which makes it suitable for many of us who dislike a vinegary flavor. I think I’ve found my daily bread.

I've also baked some poolish baguettes from Hamelman's bread, turned them into a Tuna and mayo with Dijon mustard, lettuce, and cracked pepper. Simple dinner, but absolutely delicious.

 

Khalid

Comments

golgi70's picture
golgi70

You could have not told us they stuck and we would have never known.  Looks fantastic.  Baguette sandwich looks amazing too.  

Nice Baking

 

Josh

Mebake's picture
Mebake

Thanks, Josh. It goes to show how a well fermented dough is capable of recovering quickly in the heat of the oven.

 

isand66's picture
isand66

Agree with Josh.  One would never know you had any trouble with sticking at all.  Your crust and crumb look spot on.

I will have to give this one a try.  Baguettes look perfect.

Regards,

Ian

Mebake's picture
Mebake

I was delighted with the outcome. Thanks, Ian.

 

nmygarden's picture
nmygarden

to have been chosen as a favorite by you! The loaves are gorgeous and no doubt delicious. The spring you got is remarkable. Very nice work!

And it's hard to beat a good tuna sandwich on a light, crusty roll. Enjoy!

Cathy

Mebake's picture
Mebake

Thanks, Cathy!

The recipe was worthy of my praise. I really enjoyed every slice of the bread.

Best wishes,

 

 

ElPanadero's picture
ElPanadero

They look really good. Great spring and crumb. Will have to try this in the coming weeks

Mebake's picture
Mebake

Thanks, EP. Try it, you'll love it.

Best wishes,

 

Kiseger's picture
Kiseger

Beautiful, never would have guessed you had a sticking glitch, must be delicious.  Beautiful baguettes as well, and tuna with mayo-mustard is a winner!  Hope your baking project is progressing well, all the best!

Mebake's picture
Mebake

Thanks, Kiseger

The tune and mayo-mustard was indeed delicious. Arts and crafts market is up next on sept. 12, stay tuned!

All the best,

 

dabrownman's picture
dabrownman

could be so open and light on the inside and crust up and bloom like that on the outside?  I can never get mine to do that!  Love the baguettes too.  Well done and

Happy baking Khalid

Mebake's picture
Mebake

Technically, it isn't 100% whole wheat, DA, it is the whole wheat complet (70%) version in Chad's book.

I'll bake this recipe again for sure, and see if the results are consistent. It can be done, but only time will tell if the open- airy crumb in whole wheat is dependent on the wheat flour used, as noted by Robertson in his book. I'll try different wheat flour and observe the difference.

Best wishes,

Janetcook's picture
Janetcook

Hi Khalid,

Glad you have found a favorite.  I have too but, unfortunately, I keep finding more favorites…..so now I have a lot of favorites :*)

Yours is a beauty and I love how you saved the loaf.  Great thinking in how you turned the sticking to your advantage.  A sure sign of someone who thinks fast and knows dough.  I have made a mental note in the event that I too forget to flour a brotform sometime in the future.  (I used them rather than a couche.)

Thanks for the post and a peek into your kitchen.  I always love reading about what you are up to.

Take Care,

Janet

Mebake's picture
Mebake

Thanks, Janet! I love to read more about your kitchen adventures too.

I have many bread favorites, but this is one i've chosen as my daily bread. I still love the basic wholewheat recipe in "Whole grain breads" but I like a simple, lean recipe that is healthy and delicious and this one fits the bill.

All the best,

Janetcook's picture
Janetcook

Hi Khalid,

THought I would share with you what I baked yesterday that you helped me bake :)

Yesterday's loaves were Dill Rye loaves (Recipe is one of Bernard Clayton's). I had shaped 2 mini tinned loaves and the dough remaining was too much for another mini tinned loaf and not enough for a regular sized tinned loaf so, what to do?

Well, having just read about how you saved your loaves I decided to use one of my brotforms - not what I would generally do with rye - and figured things might turn out okay even if the dough stuck since your loaves turned out okay…I floured the basket more than I generally would and skeptically placed the dough into it seam side up.  

When proofed I held my breath and tipped the brotform over and, much to my amazement, the loaf plopped out without any trouble!  I was shocked and very pleased.

This is the result….I did not score - just let it expand naturally.  

Thanks for sharing - not sure how I would have done this but the memory of your recent bake was fresh in my mind and saved the day.  The resulting loaf turned out to be a pretty little thing and is now on it's way to a friend who LOVES rye breads.

Take Care,

Janet

Mebake's picture
Mebake

Hi, Janet

That is one cute Boule of Dill Rye! Is it a high% rye or is it an all whole grain bread with only little rye? Thanks for sharing.

Lucky that bread recipient of yours. Do you do any barters with him ;)

Khalid

Janetcook's picture
Janetcook

Thanks for your input.  Rye was 30% and all was used in a 3 stage sour. Whole wheat made up the all the rest so it wasn't as sticky as it could have been but was sticky due to the rye being in the sour.

No, no barter with the friend who got this loaf but I do have one 'customer' where we barter.  She has a huge vegetable garden so she brings me fresh veggies and I give her fresh bread.  She also makes really nice soap and I trade that for that too.

Take Care,

Janet

Toad.de.b's picture
Toad.de.b

...that you are, Khalid.  Handsome loaves.  Now, is this his complet (70%) or integral (100%)?  If the latter, then wow, that's a grand slam.  If the former, it's merely awesome.  And I'll bet the flavor is indeed "outstanding".  Worthy of anybody's go-to bread.  Another addition to the repertoire of the soon-to-open "Bread to Order" service?

But you haven't done much to allay my perennial fear of retarding shaped loaves en couche.  I very much want to leave banneton-sticking in my baking past, where it was all too familiar.  Deft recovery there, that's for sure.

Pretty baguettes too!

Cheers,

Tom

Mebake's picture
Mebake

Although I'd like to think I am one, I'm no pro. But thanks anyway for the generous words, Tom!

This is the 70% whole wheat, and it is worthy. You've reminded me (as always is the case) that a 100% ww version exists, but I'm quite content with this one.

As to the prospective business, I think this recipe is a solid one that will appeal to many. I think with an extra dusting of rice flour, I could have prevented the loaves from sticking. That is all.

Best wishes,

 

emkay's picture
emkay

Hi Khalid,

I have made the Tartine whole wheat complet (70%) before, but it did not turn out as lovely as your loaves. Your crust and crumb are perfect. You definitely have the magic touch.

:) Mary

Mebake's picture
Mebake

Thanks, Mary! It is more a trial and error than a magic touch. Your bread and photography show great skill and passion. Keep at it, and you'll get what you want.

Khalid

wassisname's picture
wassisname

Great looking loaves, Khalid, inside and out.  This is a convincing argument for following Chad's method.  Sometime soon I'll have to try and put my (sometimes bad) habits aside and follow directions for a change, because these loaves look absolutely worth the effort!

Marcus

Mebake's picture
Mebake

Thanks Marcus. I'm eager to see your take on the recipe.

Best wishes,

CAphyl's picture
CAphyl

Khalid:  These look so wonderful.  I love the bold crust and the crumb on the Tartine.  It is hard to pick your favorites, isn't it?  There are so many. As others have said, I couldn't see any problems, but I do agree about the brown rice flour.  It does help prevent the sticking.  I got a little careless this week and had a bit of sticking as well.  Hope everything is going well for you and these beautiful breads are advancing your already stellar reputation.  How could it not with those beautiful baguettes?  Congratulations and thanks for sharing.  Best,  Phyllis

Mebake's picture
Mebake

Thanks, Phyllis!

In the beginning, It can be hard pick a favorite recipe, but after tens of loaves, you get to know your preferences.  I'm glad you like them. I'm pretty happy with the advancement I make day by day, and the encouragements I receive on TFL is behind it all. Thank you guys!

Khalid

bakingbadly's picture
bakingbadly

Woo, I'm nearly late to the comment party!

The Whole Wheat Complet looks great, Khalid! The way you described it, it would likely be one of my top favourites. For my daily breads, I prefer sourdoughs with a subtle to mild acidic flavour. Because one day I may want to eat it with fruit jam, the next day with delis or cold cuts, and the next with butter or cream cheese. Sourdoughs with a strong tang will reduce it's versatility.

Your baguette also looks great. Much better than the baguettes I've produced. I haven't practiced too much and have a long way to go.

Keep up the fine work,

Zita

Mebake's picture
Mebake

Thanks , Zita, and welcome o the party ;)

You'll love this bread. I don't know why i've overlooked this recipe for so long.

I watched scores of youtube videos (in french and english) on boulangeries and baguettes, which have propelled my energy and enthusiasm. Keep at it!

Best wishes,

baybakin's picture
baybakin

Looks great Khalid!  I've never had much luck with that paticular recipe, I should give it another shot soon, I'd be happy if it turned out half as good as yours looks.

Mebake's picture
Mebake

Thanks, babaking! don't give up on it, i know you can achieve even better results.

 

blackhatbaker's picture
blackhatbaker

Excellent scoring, excellent crumb, an excellent bake! The bloom on those loaves are so gorgeous.

Great bake,

Blackhatbaker

Mebake's picture
Mebake

Thanks, Blackhatbaker!