The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


mj05's picture

Calling all Tartine Bread Experts

March 27, 2013 - 9:18pm -- mj05

Could any of you explain?

  1. After 4 hrs. of stretch and fold, can I refrigerate “final dough” in bulk (meaning not in proofing baskets)? If so, how long it could be refrigerated before baking? Can I freeze it?
  2. After you take the dough out from fridge how long, do you warm dough before final folding? How long do you proof after all?
  3. How long do you proof (in proofing baskets) if you don’t refrigerate?
breadforfun's picture

What can I say, I like big loaves.  I have made the Tartine Country bread a number of times in all sizes, from 500 gm to 2 kg, and am always happy with the results.  I refreshed my starter when I returned from a week away with the intention of trying the whole wheat loaf as well.  On my last visit to Central Milling I picked up a 5# bag of Acme Organic Whole Wheat flour, so what better bread to test it on.  I pretty much followed the method in the book, with a small deviation because I forgot to hold back the required 50 gm of water to add with the salt after the autolyse, so I had to add some extra water.  The formula was supposed to be 80% hydration, and the extra water took it up to 83%.  The formula is quite basic:

Levain          200 gm    20%

Water           830 gm    83%

WW flour    700 gm     70%

AP flour       300 gm     30%

Salt                  20 gm      2%

I made a double batch and shaped them into 1 miche at 1950 gm and three smaller boules at around 700 gm each.  The bulk ferment was about 4 hours at a controlled 74˚F with S&F at 30, 60, 90, 120 and 180 min.  After shaping, I retarded the miche and one smaller loaf overnight (about 16 hours), and continued proofing two of the smaller loaves for 3 hours.  Baking was on a stone heated to 500˚F which was reduced to 460˚ when the boules were peeled into the oven.  Steam for 15 min. then turn on the convection to 425˚ for 20 min. more, rotating as necessary.  For the miche, the convection temperature was 415˚ and the convection bake time was 35 min. 

The loaves showed lovely bloom and grigne.  I have been playing with different scoring lately, and I like the effect using two interlocking half-circles.  A bit cumbersome to do on the large loaf, but it's a nice look.  I think the bake times could have been a bit longer.  Though the loaves registered over 205˚ and were left in a cooling oven with the door cracked open for 10 min., I didn't get the nice singing and crackling crust like I do on the Country Loaf, which I suppose is due to the higher hydration dough and not being baked out completely. 

The crumb on this bread is sublime - airy and with a fairly soft chew.  The flavor is nutty and wheaty with a distinct tang on the retarded loaves (I didn't get to try the others).  Curiously, the 2% salt seemed a little on the light side.  This photo is the crumb of the smaller loaf - I'll post the miche once I cut it.  The final size of the miche was about 10 inch diameter and 4 inch tall at the dome.


Ifrit's picture

Tartine Whole Wheat recipe skips a step!!?

February 17, 2013 - 12:12pm -- Ifrit

Am I missing something or has anyone else noticed that the Tartine recipe for the whole wheat version of the country loaf (on page 114) skips step 4 which is adding 20g of salt and 200g water. The recipe clearly states (after the the first 40 to 60 min. resting period after mixing the levan, water and flour) to go to step 5 through 9. However, the ingredients list for whole wheat includes 20g of salt. If you were to follow the recipe the salt would never get added. Would love to get someone elses opinion on this.

Ghobz's picture

Tartine Bread: Baking while home was in a state of anarchy

February 4, 2013 - 12:26pm -- Ghobz


I've come a long way since I first posted on TFL few months ago, attempting to troubleshoot my starter. I have now a starter with a strong leavening power and I use it to bake almost every day. My sourdough bread baking skills are improving nicely. I need to do better with my scoring and shaping skills but I believe I'll achieve good results with practising, failing, reading, watching videos, failing again... until I get the hang of it. The good thing is a failed attempt at bread baking is never truly a total failure. We still can enjoy the imperfect bread.

mikemike's picture

Going "backwards" -- Using yeast when recipe calls for starter

December 31, 2012 - 12:51am -- mikemike

Hi everyone -- I'm new to the site and fairly new to baking breads.

Because of my current situation, I'm not able to begin a wild yeast starter at the moment (but I will sometime soon) so I have a question: What should I do differently if I'm using active dry yeast in a recipe that calls for the use of a wild starter? 

awysocki's picture

Fridge - no fridge why the spread?

November 24, 2012 - 6:09pm -- awysocki

I bought the Tartine book and it wet my appitite for 100% sourdough.

I'm getting good results using a Pyrex over the Cast Iron, but found if my final proof is done at room temp, the loaves spread too much in the oven.  If I room temp rise them for 2 hours and then 2 hours in the fridge, they hold their shape and look like I could sell then for $10 a loaf.


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