The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine

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April 17, 2011 - 7:04pm
Onceuponamac's picture
Onceuponamac

Tartine country loaf

Still would like to get better oven spring - but happy with these nonetheless.

April 16, 2011 - 9:48pm
Onceuponamac's picture
Onceuponamac

Challah - 4 strand - using Tartine Brioche recipe

markmcc's picture

Tartine Basic Country Bread driving me insane

April 11, 2011 - 11:47am -- markmcc
Forums: 
Artisan Baking

Hey all:


Been lurking here for months, but finally moved to see if anyone has any ideas. 


I've spent the past few weekends trying to bake the Basic Country Bread from the Tartine book, and have run into nothing but failure. 


My starter is going great guns, rising and falling regularly, no problems. Make the levain, and does great. Expands about 30% overnight, and passes the float test.


Mix the dough, let it rest for autolyse, add remainder of water and salt. And then...nothing.

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elissabee's picture

Tartine Country Loaf pics

March 26, 2011 - 2:53pm -- elissabee
Forums: 
Photos & Photography

Here are a couple of pictures of a Tartine Country Loaf I made today. This was the better looking of the two loaves. I flipped the second loaf seam side up into the dutch oven by accident so the surface and slashing didn't look as pretty. Though the rise is just fine and I'm sure the bread is lovely. Thanks for looking!

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March 13, 2011 - 1:29pm
Onceuponamac's picture
Onceuponamac

Tartine country bread and Brioche

:)

Melany's picture

Tartine Country Loaf - Leaven

February 27, 2011 - 10:45am -- Melany
Forums: 
Artisan Baking

I'm approximately 25 days into feeding my Tartine starter (every 24 hours - 150g flour mix, 150g water, 75g starter).   The starter was residing on my kitchen counter (approx. 69 degrees).


Last night I progressed to making the Leaven (1 Tbs. of the starter mixture, 200g flour mix, 200g water).  This morning I did the float test and it sunk.  I then waited 30 minutes (placing the mixture in a warmer place) and the mxiture failed the float test again.

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bze deb's picture

Tartine Starter rising too quickly

February 17, 2011 - 12:43pm -- bze deb
Forums: 
Sourdough and Starters

Great forum!  I've started my Tartine starter.  I live in the tropics and my house is probably 80 degrees or so.  After less than 24 hours, my starter had grown right out of it's container - more than doubling in volume.  I decided this was a good thing and ignored it for another 24 hours.  When checking it today (after 2 days) it has separated.  It smells "sour"  and there are bubbles on the water.  I stirred it in, dumped the 80% and fed it, hoping it's okay.  Should I feed more frequently due to the heat here?  Should I have fed it after one day since it was already bubbling?

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