The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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.

rozzibread's picture

Baking Tartine Country Bread

October 29, 2012 - 6:32am -- rozzibread

Just started making the Country Bread "Tartine" recipe... the bread is great, but after the final proof, the loaves are too big for my cooking vessels.


1) I need bigger vessels. One is a Le Creuset 9" round pot, the other a ceramic 9.5" deep pot.


2) I might need smaller brotforms. The brots I use are also 9" in diameter. Is there something formulaic about using a smaller proofing basket than your baking vessel?

baybakin's picture

House sweet dough

This sweet dough is a mixture of two recipes; The brioche recipe from the Tartine bread book, but with the percentages of butter, eggs, and hydration scaled back to similar percentages as  Richard Bertinet's sweet dough (My favorite yeasted basic sweet dough).   I use this dough for most of my basic sweet dough pastries, some of my favorites are Monkey Bread, Cinnamon Rolls, Orange/lemon sticky buns, fake croissants (in this case with chocolate), Fruit braids, etc. 

Details on the starter/poolish: Chad Robertson advocates the use of "young" levian and poolish, with less fermentation time than more "mature" starters, using them right when they float in water.  I admit that I use them whenever it works best with my time schedule usually between 6-8 hours.  The starter is a 100% hydration, fed with a 50/50 mix of AP flour and whole wheat flour.

For people who like Yeast Water, I think this one would translate very well to YW + SD, with YW used instead of poolish (I'm looking at your dabrownman).  Pictures are of cinnamon rolls and fake chocolate croissants, dough also made an apple/cheese braid which is not pictured.  Baked at 375.

200g Poolish
150g Tartine Style starter (100% hydration, Whole wheat/AP)
210g Milk (Scalded and cooled)
50g Butter
50g Sugar
100g (2) Eggs
20g (1) Egg Yolk (retain the white for glazing/frosting)
500g Flour
12g Salt

dvalentine10's picture

After a recent failed attempt to make Tartine's basic country loaf, I decided to change up my starter.

I now feed 50 grams of starter 50 g water + 50 g flour. I feed it every 12 hours. (On a related note, this seems a little too fussy. Do I really need to do this all the time?)

I store it in a glass pint jar on the top of my fridge. I keep it screwed shut.

The starter shows strong bubbling activity, though I can't get it to double in size. It maybe -just maybe - gets to be a third larger in a 12-hour span.

What's most amazing about it is that after 12 hours, it smells extremely strongly of apple vinegar. Also, when I unscrew the lid, the inside of the container is pressurized from all the yeast activity (I assume).

My question for you: Am I on the right track? Is something crazy happening here?

Song Of The Baker's picture

My First Tartine Country Bread Attempt

September 15, 2012 - 5:26pm -- Song Of The Baker


This was my first attempt at the Tartine Country Loaf.  Saw this bread for the first time on TFL and YouTube about a month ago and have been itching ever since.  I have been to SF once before, but did not know about Tartine, nor was I the avid home bread baker that I've become since.

I was happy with all of the turn out, except for a couple iffy points.

1. When I turned the proofed dough onto the baking surface, it spread out ALOT. 


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