My first sourdough - Tartine Country Loaf!
I am a avid reader of this site. I have gotten so many tips and motivations from here that I want to share my first successful sourdough bread! I visited Tartine once in my life when I visited SF. A few weeks ago, I was craving the bread and started researching on how to make it. I have been making bread for 4+ years now, but always in a bread machine. Keywords like sourdough, leaven, starter, wild yeast and etc would turn me away in the past, but reading through the forum about questions and comments was very encouraging.
After 13 days of feeding my starter every 12 hours (following tartine-bread.blogspot.com), my starter was happy and foamy. I followed Chad's recipe with a few exceptions: I don't own any proofing baskets but instead followed someone's tip here (spray bowl with oil then coat with rice flour), I let the final proof happen overnight in the fridge, and I used a dutch oven instead of the combo cooker,
I am so thankful for this forum. Anytime I have any doubt or questions, I was always able to search through and find a solution!
Now that I have ventured into the sourdough / artisan bread world, I can't wait to make more bread! Happy Baking everyone!
Wow! Great job! Doesn't get much better than that!
It looks great.
What were your exact times? Like : mix ingredients->x minutes autolyse->knead->y hours bulk rise->shape->z hours proof->cook
What was the hydration%?
Did you knead over flour? Or on a clean surface.
Did you start shaping with flour under the dough? Or over the dough.
Did you use the DO cold? Or hot.
Flouring the surface... you want enough that it doesn't stick but not too much that you can't get advantage of the drag for shaping. Also remember to try and not get too much flour inside the dough when shaping that you get dry bits inside the final bread.
Should always be Hot! Essential for good oven spring.
first sourdough. Wow! We're going to see a lot of great bakes from you.
Bon Appetite.
Welcome well done and happy baking
I have returned to this site after a few years and it is good to see such great bakes....
One question about a open crumb artisan bread....mine just does not happen....it stays dense even if the hydration is high.
Would appreciate any tips or if some can tell me what I am not doing or doing that is making it that way.
An example recipe and your method?
The recipe I used was was from Jim Lahey's (Sullivan Street bakery NYC) book - it was ciabbata, slipper loaf.
The ingredients were basic bread f lour, yest, salt and water. Left overnight and baked next day.
But I have tried many such recipes - I have never got a good crumb. Is my dough not wet enough or the oven not hot enough or what?
I don't think it's exactly Jim Lahey's version but almost a perfect match. From looking at the recipe the differences are very minor.
Now you should be getting a very airy loaf at high hydration and no kneading. The only thing I can think of is perhaps it's very warm where you are and its over proofing resulting in a more dense bread or you're degassing too much or a combination of both.
So here it is... https://youtu.be/YX_6l2bmvQI
How does this compare to your method? Just wanna point out that at 18 hours fermentation time he says it should not be placed in too warm area.