The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine from rye and banana choc chip muffins

PiPs's picture

Tartine from rye and banana choc chip muffins

How to cheer up sad, sick children?

Chocolate chips!

We have a case of glandular fever in our house at the moment making for a worrying week. Several trips to doctors, blood tests and we finally seem to have a boy with a smile and energy again.

This bake was in fact planned for a 40th birthday party in a park today, but the party was cancelled due to the increasing number of storms we have been having. We had another storm this morning, similar to last Saturday.

I had decided to play with the Tartine bread formula using my freshly milled rye starter and finishing a bag of bakers flour I had in the back of the cupboard. (Much to the delight of my partner) I mixed on a Friday night and baked Saturday morning….fresh bread to take to a party. Oh well…now we have fresh bread for lunch instead.

After the bread came out of the oven this morning and with the day free it seemed like the perfect opportunity to put through a batch of banana and choc chip wholemeal muffins. Perfect comfort food for a sick kid.

The muffins are loosely based on a Gordon Ramsay recipe for blueberry wholemeal muffins and while they are delicious with blueberries I used choc chips for kid appeal. I also substituted yoghurt and milk instead of buttermilk.

The muffins melt in your mouth when still warm from the oven leaving little smiling faces covered in chocolate. Not surprisingly it doesn’t look like they will last long.


Rye Starter Tartine loaf
Total dough weight: 2kgs
Hydration: 77%
Prefermented Flour: 10%
DDT: 26-27°C

Freshly milled rye starter @ 100% Hydration: 200g
Bakers Flour: 800g
Freshly milled wholewheat: 200g
Water: 750g
Salt: 23g

Dissolve starter in 700g of the water, then mix with flours. Autolyse for 30 mins.

Add salt and final 50g of water. Fold through the dough.

Bulk ferment three hours with four stretch and folds 30 mins apart in the first two hours.

The dough was racing, so after a 20 mins bench rest I shaped it and placed in the fridge for an overnight rise.

Final proof was roughly eight hours in the fridge.

 It was baked straight from the fridge with steam on stone for 10 mins at 250°C then a further 35 mins at 200°C.


After a few months of wholewheat , sifted wholewheat breads and last weeks grain bread these breads are such a treat, so soft they are hard to cut. The humid air has now softened the crust, but it was thin and brittle when freshly baked. What appeals to me most about this bread is the bran flecks contrasting with the translucent crumb. The flavour seemed a happy balance between tang and lightness … it dissolves in the mouth … but …

… it was too close to overproofing for my liking and the oven steaming is still not as consistent as a dutch oven.

Lunch ended up being a generous slice topped with avocado, lemon and cracked pepper…

… as another afternoon storm rolls in across Brisbane.



Mebake's picture

Lovely writeup, Pictures, muffines, and Bread, Phil!

Very inspiring! I hope your kids recover soon.


PiPs's picture


I am amazed at how quickly the medication has helped...a different child after one day.

lumos's picture

Just a sort of crumb I love!  And the beautiful crust, too.  Like the way you scored.

The formula is very interesting because that's almost exactly the same as my latest verson of Arlo's Pain de Urban, replacing a part of white flour in his recipe with 10%  ww flour.  And with rye sourduogh as Arlo's original.  Maybe we share a same brain....:p

Thank you for sharing. And hope your son will recover to his full health, soon.

kind regards,


PiPs's picture

Thanks Lumos,

Ha Ha, maybe you were channelling through me. The bread was a combination of what time and ingredients I had available ... I spent a long time practising using Gerard Rubaud's formulas as inspiration. I find 70% white flour is usually what I aim for in a "white" bread.

I am loving the rye sourdough. It's so versatile and easy to look after. Funny, lots of people talking about winter coming, where we have the opposite happening and the rye sourdough is loving the heat and humidity.

Cheers, Phil

codruta's picture

Wow, Phil... Your post is visual art. Both muffins and breads look delicious. A treat for our eyes.


PiPs's picture

Many thanks Codruta,

It was actually one of your posts and the photography in it that inspired me to start paying more attention to my images and start posting here.

It was this one -

Cheers, Phil

breadsong's picture

Hello Phil,
I have really been enjoying your posts - your breads are gorgeous.
The photos are wonderful, not just of the breads but of the good ingredients use to make them, too!
:^) from breadsong

PiPs's picture

Thank you Breadsong,

I am really enjoying the experience ... Thanks for your comment. Means a lot.

Cheers, Phil

sweetbird's picture

I missed this post first time around, so I'm glad a new comment brought it up into the list again. Having just made a somewhat failed Tartine variation of my own, I found this to be inspiring. The muffins also look wonderful. I too would love to know about the camera and lens. Your photos are a treat (the result of an artistic eye as much as anything having to do with equipment!). I trust your son is well now, since this was written month's ago. That sounds like a scare.

Will have to put this bread in my ever-growing lineup of breads I want to try!

All the best, Janie

PiPs's picture

Hi Janie,

Hope you have better success with the Tartine breads next time ... I have found it quite a demanding bread to make. It is demanding of time, temperatures and handling skills. It does make great bread when you get "it" though. I posted a reply about the camera above ... I am now enjoying the privilege of using a newer Canon 550D camera ... with just the same lens :)



sweetbird's picture

Thanks, Phil! And congratulations on the new Canon. The photos really are stunning and a treat to look at. They convey so much more than just the crumb & crust.

I agree about Tartine being demanding. But I've fallen in love with the Tartine process and have been happily making Tartine loaves almost exclusively for about a year or so. I plan to post some of those. Where I ran into trouble the other day was in dreaming up several variations and throwing them all at once into one batch of Tartine whole wheat. I added some 10-grain cereal, increased the hydration, threw in some pate fermentee on a whim and did a longer, cooler bulk ferment. Then I did a further cold retard overnight in the refrigerator, all in an effort to get a little more sour into the bread. It was OK, and was definitely more sour, but I just wasn't thrilled. The flavors weren't beautifully balanced as they usually are in Tartine. I need to learn to not get carried away and try EVERY variation I dream up in one loaf.... It makes it impossible to know which idea worked and which didn't! 

All the best,  Janie