The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine recipe

rjb2018's picture
rjb2018

Tartine recipe

Hi all,

Been making or rather trying to make the tartine country loaf for a while and it's not going the best...i've had my current starter for about six years, and it's still responsive but when I use it in the levain for the bread, it seems to not do as well and the the dough just seems to flop open when I score and not great volume in the oven, with really incosistent crumb and bad volume and structure mostly, I've only had maybe two loaves I'd deem as acceptable, Anyone else seem to have this problem? Is it the yeast content in the starter? Maybe I just need to review a troubleshooting guide. Shoot me a line to see what I can do better if you like. Thanks

Abe's picture
Abe (not verified)

What would a typical feed be like and how often.

This would be a good start.

Since a levain is just an off-shoot starter it would make no sense for a starter to rise and a levain to not rise.

dabrownman's picture
dabrownman

rather than using Chad's times which are problematic if you don't live in SF..

bikeprof's picture
bikeprof

One key to getting substantive feedback is giving ample information about the process, ingredients, and results (including pics).

scott-s's picture
scott-s

I'll essentially agree with @dabrownman's comments - I had similar problems & ended up concluding that I was over-proofing the dough - I've had better results when I really keep a close eye on the dough during proofing (and have found that it proofs quicker in my environment than what Chad Robertson sees in his environment)

rjb2018's picture
rjb2018

Thanks all for weighing in! (Yes pun intended) I guess the real answer to my problem is to listen more to what the dough is telling me rather than just blindly following a recipe...I'm gonna go back to a machine knead and maybe fold down at an hour and a half, as i've had success that way. ...just to see what happens...:D