The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first bred from Tartine

SallyBR's picture
SallyBR

My first bred from Tartine

I am so excited, finally made the basic country loaf from Tartine, and it turned out AMAZING!


 


Plus, I used the method discussed here a while ago,  placing my dough over a COLD pan instead of pre-heating in the oven.   I am not turning back.... so easy, and worked like a charm


 


I post a photo here, and for a detailed description, feel free to jump over my blog....


 


http://bewitchingkitchen.com/2010/11/29/tartine-bread-basic-country-loaf/


 


ehanner's picture
ehanner

Sally, your bread looks great! The idea of using a pie pan to support the shape is a great way to keep the dough from spreading and would make it easy to load. I suspect if you were not doing covered baking you could more easily load multiple loaves. Great post, glad you like the book.


Eric

SallyBR's picture
SallyBR

indeed-   I actually removed the pie pan from underneath the bread in the final 25 minutes or so of baking, so the pie pan would be ready to receive the next loaf.  Plus, these pie pans are so cheap, and the large roaster too, sold for outdoor use, it costs next to nothing


 


I am a happy camper!

dmsnyder's picture
dmsnyder

Beautiful crust and crumb!


And how about the flavor?


David

SallyBR's picture
SallyBR

David, I am not kiddin you, I almost shed a few tears when I tried my first bite...


 


ok, no need to laugh.... let's say I was under severe "bread-baking-starvation-syndrome"    and making this bread was all I needed to get my batteries recharged....


 


If only I could have a real oven in Los Angeles....


 


but, it's ok - once our sabbatical is over, I'll be baking and baking and baking non-stop!  Heck, I might even keep up with Txfarmer!   (yeah, right... ;-)

Jaydot's picture
Jaydot

That is one beautiful boule!! Well done!


I trotted over to your blog and saw that you lined your pan with parchment paper - good to know, because I am experimenting with the cold pan method, and up to now my bread has been sticking to the (oiled but unlined) pan :).

SallyBR's picture
SallyBR

I decided not to take any chances - with the parchment paper, no problem whatsoever - I removed it from under the bread when I uncovered, allowing the bread to finish cooking on top of the tiles.   I did not mention that in the blog, but in a way I don't think it will make that much difference if the bread stays in the pie pan for the whole 45 minutes

Franko's picture
Franko

Hi Sally,


Super nice looking loaf!


I've yet to try the cold bake method but when I do I'll be sure to use your clever method of filling the roasting cover with water, (then emptying) before putting it over the bread to bake. If you like the taste of the Basic Country Bread, I think you'll love the Country Rye.


Great baking Sally!


Franko

SallyBR's picture
SallyBR

The "emptying part" should never be forgotten!   ;-)

Franko's picture
Franko

Hi Sally,


You may jest, but Marie isn't entirely sure I would remember. I'll make sure she's nearby when I try your method though, just to be on the safe side. ;-)

SylviaH's picture
SylviaH

The crumb/crust is mouthwatering.  Beautiful photos.


Sylvia

dosidough's picture
dosidough

Glad you got to try the Tartine basic; it looks fantastic! The flavor really is good. Ohhh, you mentioned the olive loaf...hmmm.
I just posted a blog on pot steamed No-Knead results...I should add a thank you to you, your earlier post got this going.
I like your pie plate method. Okay, that goes on my list of Try This too.


Well, you're still in the nano-house and I'm still rehabing and now training a new puppy as well. When we can get back to a normal baking schedule we'll be smokin'! Boules and batards comin' out our ears. Line up the neighbors and come n' get it! LOL


All the best to you, and...bake on!
Dosi

SallyBR's picture
SallyBR

I am training a "sort of new puppy" too - he is just 9 months old, a rescue dog, that we love to death.... (he seems to know THAT already too well... )

Franchiello's picture
Franchiello

That loaf looks wonderful - I'll have to add that book to my "wish list" for Christmas!

Daisy_A's picture
Daisy_A

Hi Sally,


That looks great - really lovely crust and crumb. Must have felt good to be baking again :-)


Best wishes, Daisy_A

SallyBR's picture
SallyBR

Thanks, Franchiello and Daisy


 


It felt awesome baking again.... I miss it already, wish I could bake one more loaf before the drive to the airport, but...  it is absolutely impossible   :-(

freerk's picture
freerk

Wow! This definitely has to go on my "try it out"-list! Thank you Sally, this is the sort of loaf I'm dreaming of. owwww, so many nice breads and sooo little time!!!! :-) Have a good(baking) week!

rhomp2002's picture
rhomp2002

I have had pretty good luck with that in mine but even better luck in my Hamilton beach rotisserie oven which takes a La Cloche.  If you can find a top pan that will fit the Breville you might try baking the Tartine in that oven.  It will surprise you at just how good it is.

hanseata's picture
hanseata

I can relate to your bread-baking-starvation-syndrom - I get withdrawal symptoms when I can't bake for a longer time...


Nice blog you have, Sally!


Karin

GSnyde's picture
GSnyde

Nice job, especially considering you're out of practice.


Glenn

SallyBR's picture
SallyBR

I cannot believe I made a typo on the SUBJECT of this post...


 


only now I noticed the "bred" instead of "bread"


 


apologies.... I need to wear reading glasses more often, I guess....


 


as to being out of practice, I was reading in the plane yesterday a funny story about golf, this guy quit the game for 2 years, so disgusted and frustrated with it (sounds familiar, I've quitted golf at least 5 times!)


 


anyway, he goes back to play a round and hits a hole in one!   


 


Golf is trickier than bread baking, for sure....  ;-)

Daisy_A's picture
Daisy_A

Daisy_A

GSnyde's picture
GSnyde

You mean it's a bagel?


Glenn

Daisy_A's picture
Daisy_A

I meant first try got it bang on target....


Daisy_A

SallyBR's picture
SallyBR

Only made bagels once, so-so results....   


 


my dear husband had a hole in one (the golf kind) last year, and walked around with a smile on his face for a few days... :-)


 


I will have to be happy with achievements in the baking area....

LindyD's picture
LindyD

That's a great looking boule!  Love the crust color, too.


I've been reading Tartine Bread and enjoying Robertson's very laid-back approach to baking.  Have to return it to the library in a week or so, but hope to try the technique this weekend.  


Thanks for the tip about the pie pan.   I think I'll try my 8-inch Lodge fry pan and cover it with the bottom of my Dutch oven.  Not sure yet whether I'll preheat the pans or go cold.