The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Bread

suzyr's picture
suzyr

Tartine Bread

Tartine Country Bread

Here is my bread that I have just finished. This was a small loaf but I am very happy with the crust and crumb. 

Comments

cranbo's picture
cranbo

looks good, nice open crumb. was this your first bake of this bread?

suzyr's picture
suzyr

Yes...Thank you

Syd's picture
Syd

That looks excellent! Great crust and crumb.  Nice baking. :)

Syd

suzyr's picture
suzyr

Total luck....thank you though!

ingobrun's picture
ingobrun

What hydration % did you use?

Talk us through the formula/method. Such a fine looking bread must have a good story behind it!

I've just got a combo cooker and have liked the bread they turn out.

Well done!

suzyr's picture
suzyr

Ha!  The formula is right in the book...Country Bread, Tartine Bread Book...do you have it?

I used more water though...so I altered it!  Like I stated above, my second loaf was not as beautiful, but my crumb was awesome...

It was beginners luck and not...I have some work to do, but lets say that I have some really good feelings!  I can't even begin to tell you how much stuff I have pitched over the past 6 months.  I always laugh when I post a photo, because I only post the good bread..not the failures.  I also used my own starter and not Robertson's starter..I have thrown out 2 of those...

I used my Le Creuset pans and I am going to try a cast iron skillet with a top on it next time...I really want to make the olive version. As I make more I will post more photos and I will let you know.  But the high heat with the cast iron pan covered are the secret to this bread. 

 

Zen's picture
Zen

You go girl! That bread loaf is what I hope to achieve one day. :)

suzyr's picture
suzyr

Big thank you...get the book...really helped me. My second loaf did not look that good, but my crumb was awesome...and my outside crust was stellar... totally about the cooking method in the cast iron dutch oven...you can do it..

clazar123's picture
clazar123

What a lovely loaf! It looks like it tastes absolutely delicious.

I just finished the first few chapters of this delightful book. Already I have learned more about my sourdough starter and using levain. Turns out that some things I was doing by "instinct" were right on the mark. Other things I was doing were explained as to why they worked or didn't work. Good book.

One thing I have learned about actually reading the background chapters in most of the baking books I've gotten is that the really important information is not in the chapter title or the beginning of the paragraphs. It is usually a single sentence that is about at the end of the middle paragraph and it is something very basic I didn't know but that the auther takes as a given that everybody knows. Often, I will read right past that sentence (since it did not have a prominent placement) and then screech on the reading brakes and go, "Whoa-wait a minute!" and read it over and over again in wonderment. "Wow! I never knew that!" So take note-authors and readers both! 

Did you use the basic recipe in Tartine? It is a very high hydration bread-how was it to handle?

suzyr's picture
suzyr

Yes, it is the Country Bread Recipe...Great book..still there are some things in the book I am not getting... Martha Stewart has a great step by step method on her site of this bread.  I think she employs how many bakers??  But her directions help too. You are sooo right about the one liners and all of the details!  Go for it...just have a good pan.. I used a Le Creuset with a great lid.  That is the trick...wet dough for me is pretty easy...I did use more water than it called for..I just kept looking at the pictures and reading her directions too.   I love Reinhart's books too. He is such a great teacher.  Be awesome to be in his classroom's.. Let me know when you bake this. 

suzyr's picture
suzyr

 

chefscook's picture
chefscook

what a great looking bread you should be proud of yourself like I always say 'YOU GO GIRL" nice looking crumb .

suzyr's picture
suzyr

 

I think I am doing better, because being more careful in the streching and folding process. I came out much better than over the weekend.

suzyr's picture
suzyr

PMcCool's picture
PMcCool

And good progress from your previous bakes, suzyr.

See you at the KC TFLers meetup next weekend.

Paul