The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Country Loaf

Sjadad's picture
Sjadad

Tartine Country Loaf

Still my "go to" loaf. Haven't baked it for quite some time.  I forgot how good it is. 

Bread Head's picture
Bread Head

That looks great!!

What was your process/Ingredients?

Sjadad's picture
Sjadad

Thanks. I pretty much  follow Chad Robertson's recipe out of his book Tartine Bread.  

I have not found any way to improve upon it.  

timko's picture
timko

The  Tartine country loaf is my favourite too; taste, texture and smell. In a way, it is the loaf I compare all others against.

carblicious's picture
carblicious

Nicely done.

 

Sjadad's picture
Sjadad

Thanks. Sliced, it makes great panini. Today I made a prosciutto , mozzarella, roasted pepper, and  basil panino (technically, a "tosto"). 

 

robadar's picture
robadar

Your bread is beautiful.  Congratulations!

How do you manage to place the proofed loaf into the hot dutch oven per Tartine's instructions without deflating the loaf?

I have found this dangerous and tricky and have sought other methods, maybe with poorer results than Tartine's method.

carblicious's picture
carblicious

In a Lodge Combo Cooker, I heat only the "top" (the big pot).  The "bottom" (the shallow pan), is left cold.

There is a discussion on TFL on not pre-heating the combo cooker or dutch oven, but I couldn't get the same spring.  In the Master Class video, Chad Robertson doesn't pre-heat. 

Sjadad's picture
Sjadad

I place a piece of parchment paper on top of the banneton, and place a pizza peel on top of the parchment. Then I invert the whole thing. At that point, I have the unscored loaf on parchment sitting on a pizza peel.  At that point I score the loaf, remove the Dutch oven and lid from the oven, lift the scored loaf on the parchment sling and lower the whole works into the Dutch oven. I put the cover on (wearing Ove Gloves), and return it to the oven. Twenty minutes later I remove the cover and finish the bake. It works like a charm.

robadar's picture
robadar

Sjadad,

Do you make a "sling" to drop your loaf into the hot pot?   How?  If not, how do you drop it in without deflation?  Are you dropping the loaf into the large or small half of the combo cooker?

 

Sjadad's picture
Sjadad

I make a sling out of a piece of parchment paper - it's just a piece of parchment about 18 inches long onto which I unmold an unbaked loaf. I lift the ends of the parchment, with the dough sitting on it, and lower the parchment (not quite a "drop") into the hot Dutch oven. The bread bakes on the parchment in the Dutch oven.

I hope that explains it clearly.