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Submitted by Sjadad on February 11, 2011 - 8:43pm Tartine BaguetteI've baked many loaves of the Basic Country Bread out of the Tartine Bread book and they have all come out very good to great. Many friends and family members have told me it's their favorite of all the breads I bake. So I decided to try the Tartine baguette, and my expectations were very high. Either I screwed up (a distinct possibility) or this recipe/formula has some issues. First of all, it makes a huge batch of dough. The directions say to form it into two or three loaves. Perhaps if I had a commercial oven and could make 24 inch baguettes, three would be the right number of loaves, but limited by a 16 inch baking stone, my loaves are not what one would consider to be proper baguettes. The loaves proofed up like balloons in the Macy*s parade and exhibited prodigious oven spring (I use Sylvia's wet towel steaming technique).
The loaves came out of the oven looking like edible zeppelins. The crumb was not as airy as I would have expected, but that is probably my failing.
Has anyone else made this Tartine baguette?
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I don't know a thing about
I don't know a thing about tartine bread but those baguettes look excellent. I'm jealous.
Beautiful Baguettes
You nailed the color on the Tartine "baguette", it looks just like Chad's. I'm not sure why you didn't divide the dough in three or four pieces to shape them into baguettes as you did with your own baguettes.
I've made them twice now and the second time the crumb came out more open than yours. I agree that the taste was not transcedental but I'll have to go buy one from Tartine and check it out. I've only tasted his rustic country loaf which is incredibly good.
As for adding the salt at the end, his rustic country loaf recipe also mentions to add the salt after the autolyse, not surprisingly.
I think you should give them a second chance...
Thanks Cachi. I did divide
Thanks Cachi. I did divide the dough - I made three baguettes. The photo with the apple is only one of them. I put the apple in the photo to show the size of just one of the three. I will try them again at some point, just not likely my next bake. Interestingly, the flavor today is better than yesterday (the day they were baked). I find that happens often with breads baked with leaven.
I have
Judging by the length of your tartine baguette I would say you need to adjust the quantity of dough in your shaped rise. The recipe in the book mentions that the baguettes are very long and that you should adjust to fit your oven.
When I made the baguettes in a fairly standard home oven I had to split the quantities in half, which would have made 6 loafs instead of the 3(I kept 1/3rd aside to make english muffins -- which were AMAZING!)
I'm Sure You're Right
My loaves were easily twice as big as they should have been for my oven. Next time I'll make six from the same batch of dough. Thanks.
Spactacular Looking
Spectacular Looking Baguettes, Sjadad! Such a wonderful color!
Same problem!
So you know you are not alone, I had the very same problem. Mine looked much like yours. What recipe do you use for your lovely baguettes a l'ancienne?
It is DonD's recipe
It is DonD's recipe http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation The flavor is superior to any other baguette I've ever made. It's my wife's favorite. I'll make the Tartine baguette again, but I'll make six loaves instead of three from the same amount of dough.
Tartine Baguettes
I'm just on the final rise with this recipe. As mentioned above, I made 6 smaller baguattes since the recipe makes such a huge quntity of dough. In his book Chad mentions that he's not trying to get a whole lot of flavor into the bread. He wants a bread that can be used for sandwiches without overpowering the flavor of the ingredients. However, I made a batch over the weekend that I retarded in the fridge for 15 hours. It improved the flavor no end.
I also got the zeppelins, this may be the problem:
Too much yeast? The poolish has the equivalent of a full teaspoon while I'm used to using 1/4 teaspoon or less (often much less). I also got the big puffy loaves with a crackly thin crust that was almost like the bread used for bahn mi, and not a whole lot of flavor. Prior to that I had made the Country Loaf from Tartine with fantastic results.
Chad's explanation of his recipe testing procedure indicates these recipes evolved quite a bit and may be quite different from the preps in the bakery, so I would not be surprised if some adjustment is required. Next time I'm going to use less yeast and retard overnight.
Hi,The Country bread is the
Hi,
The Country bread is the best recipe I've tried at home, but I've also had some troubles with the baguettes. I think the recipe has not been as thoroughly tested; some of the steps are not detailled and a bit confusing. Otherwise, I agree that there is too much yeast in the recipe. If you use instant yeast, I think the right amount is between 1.5 and 2g. If I want the baguettes to fit in my kitchen oven, I also have to make 7-8 of them with the recipe.
This was my first attempt at making baguettes (quite a challenge!) so maybe I'll try a different recipe next time.