The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Jonathankane's picture

Tartine Country Bread in Dutch Oven – without getting burned.

September 25, 2011 - 11:12am -- Jonathankane


This is my third batch of Tartine country bread with very good results each time-this is one my favorite breads.  I Followed his instructions for preparing the leaven and dough, I retarded the dough in the refrigerator overnight in the baskets.  

PiPs's picture

Well it's about time....

I have been a long time reader and have learnt so much from various bloggers/posters and now I think its time I joined in. Thank you Debra Wink, proth5, TX farmer, DMSnyder, Ananda and Hans Joakim for your inspiring and educational posts.

I guess for my first post I'll show where I am at....

A month ago my new Komo Fidibus XL turned up and I have graduated form being a home baker to a home miller/baker. I love it.....I mean I really love it!

I usually bake once a week (used to be alot more...I am relaxing into it now) I have a "desem" style starter that lives in my fridge @ 60% hydration which gets expanded twice in a cool spot under the house before use...its happy. I used to be a neurotic culture current method works and gives us beautiful bread.

Yesterday was a biggish coming on the weekend and lots of kids staying for a week....they will want to be fed.

1 x Miche @1.8kg (Sifted wheat, whole spelt and rye)

2 x Wholewheat sourdoughs @ 1kg each

2 x Wholewheat raisen and coriander (From Tartine bread) @ 1kg each

Wholewheat Sourdough

Wholewheat Crumb

Raisin and Coriander Wholewheat


Last week Desem's

I love using the fresh flour. I have sourced my grains from two organic millers in Australia (one of them is biodynamic). Kialla is a organic miller just a few hours away who's flour I have used for a few years now. I use there grains for the majority of the doughs (It is strong and thirsty). I build/feed the levain with grain from Four Leaf biodynamic mills in South Australia. I have found there flour softer but more flavoursome.

Was wondering if I would miss white flour...this has not been the case at all. The Raisin and coriander bread was so amazlingly soft...melted in the mouth. All the breads had a mild flavour, no sourness (prefer it that way)

Have not cut the it a day or so until the family arrives....should be just about right then I reckon.

Well that's it for my first post.

All the best




nasv's picture

Using a loaf pan for a lean "artisan" loaf

September 12, 2011 - 9:12am -- nasv

Hi everyone, I was curious for any tips or pointers - I was wondering if anyone has tried making a lean artisan loaf using a bread pan?

I was thinking of making my country loaf or whole wheat variation, but instead of forming into a boule and placing in a pre-heated dutch oven, forming it into a batard-ish shape and into a loaf pan, just to see how it may change things.

I have standard aluminum loaf pans that work well for my enriched sandwich loaves.  Do these pans have any upper limit on temperature, or will they be ok at 450-500F?

wassisname's picture

     I've been hung up on this line from Tartine Bread regarding the Country Rye ever since I read it:  "Use a medium-fine grind of whole-rye flour as opposed to a course pumpernickel rye, which will yield a very different result."  And that's it, end of paragraph, end of story.  He just leaves that hanging there like I'm not going to wonder day after day just what sort of "very different result" it would yield.  Yeah... no, that won't do at all.
     It just so happens that I have a large amount of stoneground whole rye in my freezer.  I don't know where it falls on the official grind-o-meter, but judging by the big flecks of bran and the fact that it is described as "Graham" rye I'm thinking it's a ways away from medium-fine.
     I re-worked the formula a bit.  I increased the rye and all of it went into the starter.  My ww starter doesn't always react well to sudden white flour feedings, and since the numbers worked out nicely as well... why not.  I stayed pretty true to the process in the book so I won't post that here, but I will say that, since I don't own a Dutch oven of any kind, I baked on a stone and steamed according to the wet towel method described in the baguette section of the book.  This has become my steaming method of choice - simple, safe and effective.

The numbers:

The result - Yum.  A little over-proofed maybe (I cut the timing too close with the bread that went into the oven before this one) but still got a nice spring in the oven.  The crust shattered and flew when I put a knife to it.  The crumb was very light and moist with just enough sourdough spring.  The flavor was very well balanced.  Caveat: I've never baked a light rye like this so I don't really have much basis for comparison, but I could eat this all day long.

So, was it a very different result?  I don't think I care so much anymore, I'm too busy devouring this bread!
This one I will be baking again.



Salilah's picture

Two loaves underway this weekend - Hamelman's Pain au Levain, and Hamelman's Pain au Levain with Whole-Wheat Flour - both use a stiff levain which I hadn't done before, so I made enough to do a good-sized loaf for each. 

"The white will be baked Saturday late afternoon, and the brown on Sunday morning" I commented to my other half.  "We always seem to have lots of bread when we don't want to eat it, and no bread when we do", he commented.  Oops!  I'm still learning and experimenting - and he wants a bit more certainty about what he is going to eat - well, nothing wrong with that!

Mental note to plan ahead a bit better - and I decided yesterday afternoon to try to do a rapid "Saturday Lunch bread".  Luckily I'd refreshed the starter so it was quite lively and fluffy - so I customised Tartine to make a small boule

60g starter (100%)
200g white flour
22g rye (light)
160 water
5g salt

Mix starter, flour and water and autolyse for 30mins.  Add salt, stretch and fold in a bowl. 
Stretch and fold after 30 mins, an hour, 90 mins, 2 hours
Pre-shaped and rest for 20mins, shaped and into bannetton in fridge overnight

This morning (9:30ish - well, it is Saturday!) it came out of the fridge - very little rising, so allowed to come to room temperature.  Into oven after about 2 hours (had to sort the car out) at 240C on a stone under a cover for steaming for 10mins, then cover off and turned down to 200C for about 30mins

Quite a nice little loaf! 

It didn't rise too much (probably a bit overproofed - not much expansion through the score) but enough, with reasonable oven spring

Before it all disappeared, the crumb:

The crust softened (as mine often do) but it tasted nice, just warm still when we cut it.  There's a crust left in case we get hungry before dinner!


Salilah's picture

Tartine without Dutch Oven - running away?

May 1, 2011 - 2:06am -- Salilah

I've recently bought Tartine Bread book, and am trying the basic sourdough loaf

The stretch and fold seems to go fine, though I have needed to use a bit of flour for the pre-shaping / rough shaping, and for the final shaping.  The final shaping seems fine - quite a nice ball!  I've then proofed this in a linen-lined basket and it rises OK (if not that much).  The proof time feels short to me - I've poked it to the stage when it doesn't spring back fully...

mamacath's picture

tartine bread wet after baking

April 22, 2011 - 6:53pm -- mamacath

i have been struggling with tartine bread.  after a fabulous first loaf, the next 4 loaves were flat and uncooked inside.  i discarded my original starter and have a month old starter which is rising and falling predictably. yesterday i baked beautiful loaves but they were a little wet, even when the exterior is dark and crusty.  anyone have this experience and found a solution????


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