The Fresh Loaf

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A Big Thanks to Everyone - My First Tartine Loaf

allisoninsf's picture
allisoninsf

A Big Thanks to Everyone - My First Tartine Loaf

I just wanted to say a big thank you to everyone here on TFL for helping me through my first two big bread baking adventures!


After being mesmerized by the promotional video for Tartine Bread (www.tartinebread.com) I became obsessed with the idea of baking my own crusty yummy bread at home.  At about the same time I snagged the book, this cautionary column in SF Weekly was published (http://blogs.sfweekly.com/foodie/2010/11/baking_from_tartine_bread_part_1.php).  A little bummed but still enthusiastic, I took to the web to search for pointers from those who had already tried the Tartine recipe.


After sifting through the wonderful posts from all of you, I finally felt prepared to take on the country loaf.  While my loaves were a little overproofed during the final rise, and I had some trouble scoring, they still came out pretty well:




 


Then, because I'd read so many comparisons to/recommendations for the No Knead Bread, I thought I'd try my hand at that too!




So, thanks again TFL members!  You helped me through my first two real bread baking experiences, and for that I'm very grateful :)

Comments

LindyD's picture
LindyD

You're to be commended for doing the Tartine dance.


It is definitely not a good formula for someone who hasn't worked with wet doughs.  I've baked it about four times and still find the shaping a challenge.  My next try will be with an overnight retard.


Thanks for the link to the newspaper article.  Here's another good read on Robertson's technique.


Both your breads look good.

longhorn's picture
longhorn

Both articles are interesting but I find LindyD's much more insightful.


Done properly, I find the Tartine recipe's 77% hydration interesting to handle. Far more manageable than I expected, but slightly problematic. Flour is clearly a potential reason for finding the dough on the sticky side of manageable (as is technique). I have verified that overnight retard is beneficial to handling. Also, dropping the hydration 2 to 4 percent (10 to 20 grams more flour and less water) greatly improves handlability without a significant loss of the quality that makes Tartine unique.


While the loaves are similar in appearance the Tartine seems to show more open crumb and should have a more interesting texture - not necessarily better (that is a function of preference) but certainly different. Would welcome a comment on the crumb comparison...


Thanks!


Jay