The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine To Cover or Not To Cover

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jefekefe's picture
jefekefe

Tartine To Cover or Not To Cover

Hi,

I'm new to TFL.  What a great site!  Also, I'm trying my hand at Tartine bread for the first time.  After a long day following Chad's recipe to the T, I didn't see anything about covering the dough in its different stages, namely the bulk rise and the final rise.  One dough was left overnight for the bulk rise and had a slightly tough skin on it in the morning, and the others were placed in the frig for the final rise/retard until I bake this morning and came out with a tough skin.  Does anyone have any insight as to if the skin will affect the bread and if I was supposed to cover the dough in the different stages?  Thank you.

Also, if anyone else has a wood-fired oven, could you tell me if the Tartine recipe works in the oven.  I have built one in my backyard and have loved it for pizza and bread making, but am tinkering with the idea of working more on the bread side of things.  Again, thanks for any help!!!

willwork4SD's picture
willwork4SD

Hi,

I cover the bowl of dough during both rises with plastic wrap. I think it helps maintain the temp. of the dough in cooler weather, and keeps the  tough skin from forming.

I am about to do some experimenting this weekend with my recently built clay oven. I plan on mixing up some of Tartine's Basic Country bread and trying it out. I cooked 1 very small loaf of the basic dough that I had left over from pizza night this past weekend, just to see what would happen. I formed a small boule, slashed it and cooked it on a pizza tray covered with an inverted aluminum bowl for the 1st 10 min. Then I removed the bowl, and placed it under the pizza pan to raise the pan off the bricks.( It was starting to get well done on the bottom, but far from done elsewhere.) I left it alone for another 20 min. The result was a really tasty, crispy loaf. When I experiment this coming weekend, I think I will cook 1 loaf covered for the 1st 10-15 min, and the other uncovered and see what happens. I like the steamed results I have been getting using the dutch oven/combo cooker, so I'm not sure what to expect from the loaf cooked uncovered.

I guess all you can do is give it a shot. There are so many variables that experimentation is the only thing you can do.  Don't forget to update with your results!

Good luck,

SD

 

pandeeva's picture
pandeeva

Hi!

Yes, covering is always a good idea, with a damp tea towel or plastic.  As far as baking Chad's bread in the brick oven, its the best way to bake it! The idea of baking in a cloche or cast iron covered cooker is exactly to imitate the radiated heat, steamy environment of the brick oven to get that great crust & good spring. Chad's first bakery was a wood-fire bakery with Alan Scott oven...........don't forget to mist the whole interior of the oven at the beginning of the bake before you close up the oven. I also wrap the inside of the door in damp towel when closing it up.  Have fun with your oven!

jefekefe's picture
jefekefe

Thanks for the help!  The bread turned out amazing!  I did three versions (one with a SF sourdough starter I've been feeding for some time now, another from the book, "52 Loaves," and the Tartine bread.  The one that I left out overnight for the bulk rise turned out best in the way of look, but the taste of the Tartine bread was the best.  I love my oven even more since this turned out so well.  I will definitely try wrapping my door next time.  Thanks!

SylviaH's picture
SylviaH

Hope you show us more of your beautiful breads from your beautiful WFO!   Is that a second wfo on the right?

Sylvia

jefekefe's picture
jefekefe

It's a Brazilian BBQ (rotisserie) and smoker...fun!

MangoChutney's picture
MangoChutney

It might amuse you to know that I was thinking that it might be a specially blessed oven for making communion bread, because of the cross.  My husband laughingly countered that it was the family crematorium, for the same reason.  *grin*

 

jefekefe's picture
jefekefe

That's classic...I love it!  That would be cool (that is for the communion bread).  God has definitely blessed our family and even our incredible time with friends around that oven/bbq.  As for the crematorium, I said the same thing.  We jokingly said we could save money by cremating me in there when I die...but that might affect the pizza and bread taste.

willwork4SD's picture
willwork4SD

I can only hope my my experimenting goes 1/2 as well as yours, they look awesome. Did you just bake them right on the bricks uncovered in one batch? My oven is clay, so I'll have to use a different steaming method, wet towels in a tray I'm thinking. Congrats on a beautiful job!

SD

jefekefe's picture
jefekefe

Thanks.  Yeah, I was able to do 6 (with room for about 10 more) directly on the oven floor (firebrick).  I placed a cast iron pan in the oven about 30 min. before baking and then added water to it to create steam as well as spray the inside of the oven with a water bottle every 30 seconds for the first couple of minutes.  

Jeff