The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

first attempt at Tartine

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Kidder's picture
Kidder

first attempt at Tartine

Hello all, I've been a long time fan of this site and been baking bread off and on for the last few years. I finally got my hands on a reliable sourdough starter so I decided to try Chad Robertson's Tartine bread. Both loaves turned out really well and they taste amazing. Very nice crust and crumb. I used a standard Lodge pan combined with the base of a Lodge chicken fryer, since I already had both. I'd like to get the combo cooker eventually but I'm not complaining with the setup that I used.

I did the bulk fermentation at room temperature, shaped them and then retarded them for about 18-20 hours in the fridge. Preheated the cast iron and baked immediately after removing from the fridge. Pictures below. Let me know what you think.

Thanks.

Nickisafoodie's picture
Nickisafoodie

Gorgeous!  I've made this with overnight fermentation, but now I will try 18-20 as you did.  Life is good! 

Nick

cubfan4ever's picture
cubfan4ever

awesome!  I have a Griswold that is just screaming to bake bread in....thanks for affirming the cast iron will do the job!

GermanFoodie's picture
GermanFoodie

thanks for posting!

LovelyCraftyHome's picture
LovelyCraftyHome

Looks YUMMY! Love the way the crumb looks