The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Bread

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gmagmabaking2's picture

Such Good Advice!

October 6, 2012 - 7:27pm -- gmagmabaking2

I am sending these pictures for my sister Barb, who with much help from our friends on TFL has mastered the art of  making Tartine loaves. Below are the latest loaves with her thanks to all those great folks who gave her such good advice.  Thank you from her (gmabaking) and from her two little sisters, because you know we have to try that now, also. ;-)

 Isn't this a great looking loaf?

Axel's picture

Tartine bakery baking temperatures

July 3, 2012 - 10:35pm -- Axel

Hello TFL,

Does anyone know what the baking temperatures in Tartine bakery for their country bread.

Not adaptation for home ovens, but deck oven. In one of the pictures I saw 490 degrees.

Could it be that they bake at high temps ?

I have kinda big deck oven and I experimenting with temps now. I will try 490 for 10 first minutes then low to 410 untill done.

Ralfthebutcher's picture

Help

September 4, 2011 - 2:07pm -- Ralfthebutcher

Hello everybody.

I am baking bread for several years now, always in the bread machine. Until a friend send me the tartine link and I saw the movie on theire website. I immediatly bought the book and after reading it I started making the starter.

Everything was going quit allright. I baked two country dough breads before moving on to whole weat bred, wich I prefere. 

Nowadays I can't seem to bake anything that resambles my first loaves.

artichkme's picture

Tartine Starter Issues

July 8, 2011 - 10:08am -- artichkme

HELP!

I finally got the Tartine baking book and no matter I can't seem to get started right.  I've followed the instructions for the starter to the T and everytime it seems to be going fine.  Lots of bubbles, bit of a stink - everything looking good.  But then I feed it and inevitably the next day it appears all seperated and funky.  There's been a layer of yellowish water on top and very little bubble and no matter the consistency when I start it turns out very thin and runny.  I've never had a crust form but the last batch even had fruit flies swarming towards it.  

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