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Tartine Country Bread without combo cooker

wayne on FLUKE's picture
wayne on FLUKE

Tartine Country Bread without combo cooker

I just made the Tartine Country Bread for a second time. I do not have a combo cooker and thought I would share my results with alternatives.

Both times I followed Chad's recipe and process carefully, but was afraid to add all the additional water the first attempt so used about half. The first attempt I did final proof in a colander lined with floured towel, pre-heated oven with Fibrament stone and baked in 8" cake pan with stainless "magic" bowl to hold in moisture. This worked OK, and had good oven spring and slashes (square pattern) opened nicely. Crumb was not as open as I hoped based on the oven spring.

For the second attempt, I decided to try my Romertopf #111 Clay Baker. I did add all the extra water and I proofed the first loaf in the clay baker and baked starting in cold oven. Since the dough is pretty slack it spread to take the shape of the clay baker in spite of my attempt to shape with good surface tension, but had nice spring and I removed the cover after 30 min (450) and baked another 25 min which gave pretty nice color.

The second loaf was retarded in floured towel in oval wicker basket (in refer inside plastic bag) for about 6 hours to fit my schedule. I let sit on the counter for about an hour before transfering to the clay baker and baking starting in cold oven. The transfer was not as smooth as I hoped as it landed a bit sideways, but I left it alone and slashed it, one long slash which again was not perfect, but I resisted the temptation to mess with it.

Again uncovered after 30 minutes. This loaf had great oven spring and since it didn't have time to settle down into the baker it was a much more attractive shape and the slash opened and created a fantastic ear. Almost as nice as some of David's (dmsnyder) :-). Really! Both loaves had nice blistered crust.

This loaf was taken to a neighbor's for dinner and served with seasoned olive oil dipping sauce. It was a big hit! Proudest moment for a home baker is to have others compliment the results.

To summarize, best results were from proofing in basket and baking in clay baker (cold oven). I will now try this technique with Teresa's Basic White Sourdough using 100%Hydration Starter

wayne

Comments

spsq's picture
spsq

since I put one loaf in a combo cooker, and one in a clay baker, this is a timely post.  I think I'll try the clay baker in a cold start oven:  I was preheating both cookers.    Re:  the dough taking the shape of the clay baker.   I've always let my dough rise in a small oval basket,  then plopped it into the hot baker.  If you don't want the shape of the baker, try this.  (though for me, it sticks to my well-floured towel about 80% of the time, so maybe I should try letting it rise in the baker anyway!)

 

 

dabrownman's picture
dabrownman

start a cold DO in a cold oven.  Just add the time it takes for the oven to come up to temperature to the bake before removing the lid.  Do it all the time no problem.  Or you can do a cold DO in a hot oven if it is cast iron.  No more burning myself either :-)  Chad Robertson does cold DO in a hot oven and has a video showing it.

Barbara Krauss's picture
Barbara Krauss

I usually bake two Tartine loaves side by side, one in a 5 qt cast iron dutch oven (using the lid as a base and the larger portion as the dome), the other an Emile Henri clay baker. I preheat the oven, but not the vessels. I definitely get more rise from the clay baker, but probably because the sides are supported.  Incidentally, I've also begun adding a tablespoon of vegetable oil to my Tartines with a higher concentration of whole wheat (up to 40%). I get a very nice crumb from the oil and great flavor and texture from the whole wheat.  

aspenhound's picture
aspenhound

I am using a dutch oven to bake my tartine country bread and mine always turn great. I am thinking to buy a clay pot as my second one because it is much cheaper. Is there a difference in quality of breads (crusty outside and moistness inside...) using dutch oven and clay pot? Can you put your clay pot at 500F oven? 

thefollytrolley's picture
thefollytrolley

How much dough do you reckon you could use in a 3qt Romeltopf? I want maximum loaf, proofed in the clay pot, into a cold oven, that's the dream!

thefollytrolley's picture
thefollytrolley

How much dough do you think you could fit in a 3qt Romertopf? I want maximum loaf, proofing in the clay pot, cold dough into a cold oven - that's the dream!