The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Bread

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.

dmsnyder's picture
dmsnyder

Basic Country Bread from Tartine Bread

Basic Country Bread from Tartine Bread crumb

I made this following the recipe in the book. The whole wheat flour was freshly milled. The bread was delicious.

I always end up with a couple hundred grams of extra levain when I make the Basic Country Bread. I hate throwing it away, so, this week, I made a batch of baguettes with it. The 70% hydration dough was hand mixed and fermented for 2 hours with stretch and folds in the bowl every 30 minutes, then fermented for another 90 minutes with stretch and folds on the board at 45 and 90 minutes. I retarded the dough in bulk overnight. This afternoon, I divided the dough, pre-shaped it and let it rest for an hour. Then, the baguettes were shaped, rolled on wet paper towels then in mixed seeds and proofed en couche for 45 minutes before baking at 450ºF for 20 minutes.

Seeded baguettes

Seeded baguette crumb

The flavor was very much like the Tartine Basic Country Bread except more sour. Very nice.

David

longhorn's picture
longhorn

Bread authors have slowly nudged me toward buying some organic and stone ground flours to experiment with. Exploring the web and other sources led me to hone in on War Eagle Mill (WEM) in Rogers Arkansas for my source for they have a good reputation and are closer than most. When they ran a 20% off sale with free shipping for orders over $100 I had to give it a try so I ordered 25 pounds each of organic AP and BF (roller milled), and 10 pounds each of stone ground organic WW and White WW. The flour came Wednesday so I cranked up the oven to make Tartine yesterday. Photo below.

I only used the BF and WW and the dough is mostly BF. The BF has more aroma of wheat then the KA AP and BF I normally use. The BF is about 11.5% protein according to War Eagle. The WW had a wonderful texture and aroma also. The dough seemed a bit touch dryer than KA for the same hydration - but softer. During the bulk ferment the "wheaty" aroma of the flours really grew evident. Tasting the dough revealed it to be sweeter and "grassier" than KA. The dough responded very well to S&Fs but, despite its drier feel, remained a tad stickier than the KA AP and stuck to the bannetons - and also flowed rather dramatically on removal from the bannetons, giving a rather flat disk in my cloche. Oven spring was very good and the expansion almost hid the folds from the banneton sticking. Flavor was wheatier than KA.

Preliminary conclusions: The WEM BF is similar in behaviour to KA AP but with more nose and more color. The aroma gives the bread a "lighter" taste profile. The crumb has a bit less bite than the same bread make with KA AP and WW. The WEM WW appears lovely and worked very well in the role of supporting flour. I think I will next try it or the white WW in a miche - or maybe one of each.  Given the WEM AP is supposed to be about  a percent lower in protein I am guessing I won't use it much but I will try it in Banh Mi for I have been struggling to get the crumb as delicate as I want. Overall I was pleased with this initial foray into organic and stone ground flours.

The loaves were made following the Tartine recipe with one exception. My starter is less sour so I use 50 grams of starter to make the 400 grams of levain in the first step. Then I used 200 grams of the levain and followed the recipe. Key difference was that my kitchen was around 67F so the bulk fermentation ran about 7 hours. The Hamelman videos at KA on loaf forming reinforced the need for the dough to be airy and I gutted it out. After shaping I moved to a warming drawer to accelerate the proof. The loaf I cut had a small peak at the top and I guessed it indicated larger holes and that was verified. The other loaf will be more uniform. I tried moving the preheat down to 475 with the bake at 440 and the loaves came out a bit light for my taste (internal temp 210). The surface has a duller finish than I like because I used rice flour in the flour mix to coat the banneton since the dough was pretty sticky. More photos follow.

winestem's picture

Now that I've got "spring" how do I get big air (holes)?

December 27, 2010 - 8:29am -- winestem

Thanks to the answers on this board, I've now got loaves that are looking and tasting wonderful! I'm making Tartine-type bread and no-knead bread with my wild yeast. But, never content with the status quo, I'd like my crumb to be airier, with bigger holes. Any suggestions?

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