The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Most bookmarked

aspenhound's picture

Tartine Country Bread baking in a Clay Pot or Ducth Oven

Hi Everyone,

I have been baking Tartine Country Bread for the past 6 month in a 7qt dutch oven. They always turn out good. But the downside is that I can bake only one at a time. At the end of this month I am going to bake 20 loaves of this country bread for a donation event. Now I am thinking to get two oval shape either dutch oven or clay baker. Clay bakers are much cheaper than dutch ovens. Does anyone have experience making Tartine bread in a Clay pot? Will the quality of the bread be the same as the one baked in a dutch oven? 

Thanks for sharing your experience! 


Lap's picture

Baking Steel vs Stone for Sourdough Bread Baking

I recently purchased a King Arthur baking steel with the thought to replace my baking stone for both pizza and bread baking.

How does it perform with breads? I typically create steam in my oven cavity for the crust, by sometimes placing a tray of water or using a sprayer. Does this effect the steel?


MostlySD's picture

Mostly Sourdough Brioches

Mostly Sourdough Brioches

Total weight: about 1600 g

3-build starter: 250 g @ 65% hydration

All flours: 732 g (100%), which breaks down as follows:
- 348 g unbleached bread flour
- 232 g unbleached all purpose flour
+ 152 g in starter

15 g sea salt (2%)
353 g eggs (48%)
100 g sugar (14%)
303 g unsalted butter (42%)
3 g fresh yeast (0.4%)
25 g flavours (alcohol: eau de vie & orange blossom water)

This part is not important. Calculated for fun.

All liquids: 497 g (68%), which breaks down roughly as follows:
- eggs water content: 229 g (total eggs input: 353 g in the form of 3 whole eggs + 2 egg yolks)
- butter water content: 50 g
- milk: 95 g (not part of the formula, but was added in panic mode - will explain below)
- flavours: 25 g
+ 98 g filtered water in starter


Mixing was done in two stages, using a Bosch Compact. One big mistake: I forgot to remove about 20% of the dough flours for the second mixing. Thus when the first mixing turned out on the dry side, I quickly added some milk to prevent the formation of lumps in the dough. That turned out all right. So maybe I will include milk in the formula next time, or better still some cream.


Using the whisk, eggs are beaten & the 250 g of starter is broken into pieces and gradually added to the mix. Everything is mixed to a smooth consistency.

The whisk is removed & replaced with the dough hook. All the dough flours was added and mixed (here I should have used only roughly 80% of the flours, keeping the rest for the second mix. Naturally the mix was crumbly and that's when I added some milk to help the dough come together.)

That dough is transferred in a loosely covered bowl and allowed to ferment for about 4 hours at room temperature (next time, I would put it inside the lit oven instead for a somewhat higher ambiant temperature, about 28º C)


Fresh yeast is mixed with a little warm water & a tiny bit of the sugar. (Water not accounted for in the formula.)

In another bowl, butter and sugar are creamed and put aside.

Flavours are weighed and put aside.

The first dough is transferred in the mixing bowl. Using the dough hook, the fresh yeast mixture is added and incorporated in the dough. (speed is at level 1)

Gradually, over the next 15 minutes or so, the creamed butter and sugar is added to the dough in spoonfuls. Each spoonful is allowed to be fairly well incorporated in the dough before the next one is added. (Speed is at level 1)

Speed is switched to level 2 and the dough mixed for about 5 minutes. During that stage, the flavours are added.

Dough is transferred to a clean bowl & allowed to ferment overnight in cooler at about + 10º C.

The next day, the dough is transferred to the working board and while still cold, is patted down to a rectangle and folded. That is done three times, at 10 minutes interval. The 1st time is a bit hard, but it gets better as the dough starts to warm up. At some point, it is possible to use a rolling pin to flatten the dough before folding.

Next came the divide and weighing part. This dough was divided into two, one for the brioche pan (which went to a friend) and a smaller portion for the loaf tin for us.

Both went into the lit oven for 8 hours to rise and then baked at 180ºC for about 45 minutes.


CeciC's picture

Tartine Wheat-Rye 20% from Tartine No.3

Original Formula     
Wholewheat and Rye Levain     
Total Weight1985    
Weight per Serving1985    
Total Flour 1075   
Total Water 925   
Total Hydration 86.05%   
Multi-grain % 65.12%   
 Build 1Build 2Final DoughAdd-InTotal
White Starter (100%)75   75
Wholewheat Starter75   75
Rye Starter    0
Yeast Water Levain (100%)    0
Extra-High Protein Flour (>14%)    0
Bread Flour    0
AP Flour  300 300
Wholemeal Flour     
Wholewheat Flour  100 100
Rye Flour  200 200
High-Extraction Wheat Flour  400 400
Water  850 850
Others    0
Yeast    0
Salt  25 25
Wheat Gem  70 70
Caraway Seeds   2020
Corriander Seeds   2020
Autolyse all ingridient
 (except Salt & Seeds)
60 Min    
Add Salt Mixed with Pincer Method     
S&F 4 Times @ 30min interval     
Total Bulk Fermentation4h 0m    
- Refridgerate /16:00    
Bake - Cover20-25    
Bake -Uncover25    

Since high extraction wheat flour isnt available, I have used sifted wholemeal flour instead. It supposes to be a overnight retardation, but it ended up in the fridge for 16+ hours. When it came out of the fridge it looked like fully proof. But I slash it anyway. It didnt give me a sky rocket oven spring. But its crumb is still acceptable but not as open as I have hoped. 



Jsnyder's picture

Ciabatta, Blueberry Braid, Cinnamon Raisin Rolls


Blueberry braid with fresh blueberries

Cinnamon raisin rolls utilizing the same dough as the braid

ElPanadero's picture

Spelt Cantuccini with Cranberries, White Chocolate and Candied Peel

LevaiNation's picture

How to double feed levain

Hello bakers,

Might seem like a silly question but I'm a bit confused about this:

Lots of times I've heard about doing a second feeding of the levain in the afternoon. I'm not sure if this means doing the same discard, weight and add fresh flour/H2O as in the morning feeding or do I just add a second serving of fresh product to the mature culture without getting rid of any?



andychrist's picture

Vanilla Chocolate Almond Volcannoli

With raisins, walnut and coconut too. 

Boatguy's picture

Wolf steam oven

Is anyone using the Wolf steam oven?

golgi70's picture

Farmer's Market Week 24 (Pane Maggiore take??? plus Barley/Oat/Flax Porridge Bread)

Winter Market 2 for me (I've missed quite a few as I'm taking my weekend back for a bit).  Yet another variation on the Pane Maggiore that I so adore (rhymed)  This variation came out of necessity.  Instead of an 18 hour wheat levain at 1:10:10 I used two levains.  One a whole wheat 1:2:2 for 8 hours and an equal portion of ripe white starter.  Yet again a fantastic loaf.  this may be the best of the bunch but if I recall the one made with 1/2 rye sour and 1/2 white starter was also pretty darn fantastic.  The mix was ideal (except the loss of perfect temp due to chilly kitchen) but the fresh grains kept fermentation vibrant.  I really love this loaf and highly suggest it to all.  The base formula can be found in previous posts of the same loaf.  Of my favorite breads and its 40% whole grain!!!

 Also I'm gonna add some pics of the Pearled/Barley, Steel Cut Oat/Flax Porridge Bread with the T3 as inspiration (used half the porridge he does and my flour blend is 78white20wheat/2rye as I don't have any high extraction flour and didn't want to make it.  Pretty tasty loaf with great keeping quality. 


Pane Maggiore


And The Barley/Oat/Porridge 

Tartine 3 is really a fantastic book with great inspiration for utilizing whole grains and still attaining an open crumbed loaf of bread.