The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Bread: So Close to Perfection

blackhatbaker's picture
blackhatbaker

Tartine Bread: So Close to Perfection

This was my bake from yesterday. Tartine bread, so close to perfection. I remember getting a loaf sort of like this back in April, but I didn't take notes back then. This time, I was prepared. Hopefully I'll get this loaf again.

This loaf was special, so it deserved to be the star for dinner

A couple notes on this bake

-Total hydration was about 86%

-I used twice as much leaven and slightly cooler water

-Everything was done at room temperature

-Baked covered at 500 degrees for 25 minutes, vented it a little, then 10 more covered

-Baked 40 minutes at 465 degrees, uncovered

-The flavor was sweet and creamy, and it lingered on the tongue

All in all, an awesome and fun day of baking that will likely drive me crazy for months!

Today I'm baking whole wheat bread (naturally leavened, of course), so I'll post that in a bit. 

 

 

 

Comments

dabrownman's picture
dabrownman

has to taste great.  Well done and hppy baking,

blackhatbaker's picture
blackhatbaker

Thanks for the kind words. The flavor of this loaf was gentle, sweet, creamy, with a very mild acidity. The crust was also quite flavorful; complex with a caramel flavor.

Happy baking!

blackhatbaker

nmygarden's picture
nmygarden

Beautiful bread! And surely a treat for you, your family and friends. It's amazing how something as 'simple as bread' can be not only nourishing and comforting to our bodies, but making it utilizes and develops our creativities and skills. And, yes, when it all works out so beautifully, then challenge becomes, can I do it again?

Of course, you can! We'll look forward to seeing the evidence!

Cathy

blackhatbaker's picture
blackhatbaker

I was aiming for a bold crust, and an irregular, open crumb, for a loaf with beauty. Plenty of fermentation along with extra leaven (at a mild stage) provided flavor as well. Maybe this will be one of those elusive bakes that challenges me for months, but I'm hoping my new habit of note-taking will help me create this loaf again. Still a little doubtful, though.

I agree with you that bread is nourishing, but it also challenges and builds our skills as bakers. Bread is a major staple in my diet, and I always look forward to the challenge of creating a perfect loaf.

Happy baking,

blackhatbaker

 

Song Of The Baker's picture
Song Of The Baker

I would extremely happy if my Tartine loaf came out like that.  Perfection in my book from the looks of it.

John

blackhatbaker's picture
blackhatbaker

Thanks, John! Your loaves and photography are very nice, too. I recommend using the double-levain method and higher hydration if you aren't satisfied with your loaves.

Happy baking,

blackhatbaker

 

Catomi's picture
Catomi

Beautiful! I hope your notes help you make this repeatable. 

blackhatbaker's picture
blackhatbaker

Me too. I still have a feeling that this loaf will be a challenge to replicate in weeks to come, but maybe the notes will work.

Have fun baking,

blackhatbaker

Kiseger's picture
Kiseger

Well done, this is as good as it gets and must be delicious.  I have been keeping notes on each bread, often painfully detailed (temp of kitchen, dough temp, time of each S&F, when levain mixed, when ready etc.).  At first, the notes didn't really help as I was finding my way around anyway but now with hindsight and a good collection of notes, it is really interesting to go back over them and think through what might have contributed to a success or a failure.  Keep notes definitely, I am sure you will find them more an more useful as time goes on!!