The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

my first tartine french country loaf!! UNBELIEVABLE!! the ultimate B.L.T.'s and homemade potato chips...

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tfranko29's picture
tfranko29

my first tartine french country loaf!! UNBELIEVABLE!! the ultimate B.L.T.'s and homemade potato chips...

hi gang,

i'm so excited. my first french country loaf turned out fantastically! it was alot of work, but turned out to be a labor of absolute love! we made B.L.T.'s with tomatoes and lettuce from out florida winter garden. if you have time my wife has a blog with all the steps for making the bread and great pics of  THE ULTIMATE B.L.T.'s...

 

http://jewelsinnaples.blogspot.com/2012/01/on-menu-tonitebltsand-homemade-potato.html

frank

t-man's picture
t-man

very cool!  i just checked out your photos... the loaf looked fabulous!

i recently purchased the tartine bread book and i mixed my first batch of starter last night.  it's gurgling nicely as of tonight- it's been about 28 hours.  i can not wait to get rolling on this!  eight more days, eight more days...

we're planning to open a pizza al taglio shop soon and would love to have a special loaf to compliment the pizza- i'm hoping this is the one!  if you have any tips and tricks, i'd love to hear about them.... thanks for sharing!

ha... i'm half italian, too... not many of us up here in SD!

 

tfranko29's picture
tfranko29

Hi T,

Thanks for checking out our bread!  We're totally crazy for this bread.  It's so fun being able to make this at home with simple ingredients, regular pots and an oven.  Congrats on opening your pizza shop, I'm sure your bread will be a big hit.  Do you have a website or a blog so we can check out your pizza!  or maybe a forum post? 

I made the Country Bread 3 times in the last month, we love it so much.  Let's see, things that really help me while making bread. 

I follow the recipe to a "T",  

Weigh all the ingredients and do it in metric, metric is much more accurate than standard (SAE) or cups, tsp. etc...

King Arthur Flour is the only flour in this house. I'm from Minnesota originally, so I wish Pillsbury would match up, but it doesn't. 

Enjoy!  I'm sure you'll do great.  Keep us posted.

Frank

 

 

 

 

 

t-man's picture
t-man

hi, frank... thanks for the tips!  i'll start a thread myself on my tartine style baking and post some pics once i get going.  i don't have a website yet for our biz.  we're still in the early stages and currently looking for a location for our business here in sioux falls SD.  we're stocking up on supplies/equipment, developing recipes, and hope to find a location soon.  just bought a hobart 60 quart and am SO anxious to get going!  here is a link to some photos from the culinary school i attended in rome while learning to make pizza al taglio... it was a 3 month long course on just pizza....  what a great experience and an absolute ball.   we took our new hobart for a trial spin a couple weeks ago and got great results- would like to post some photos to the forum, but haven't figured out how- will take closer look.

 

 
t-man's picture
t-man

huh, when i try to upload the link to the photos from my pizza class, i get a notification saying it's triggering the fresh loaf spam filters.  i'll have to look into this one... perhaps because the album is on facebook.   if you want to send me an email address (harpolith@hotmail.com), i can send photos there if you're interested!