The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Country Loaf

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bakeshack's picture
bakeshack

Tartine Country Loaf

I decided to go back and make the Tartine Country Loaf for a change since I've been making a lot of whole grain mix loaves lately.  It is still one of the best breads for me . . . I just love it fried in butter, slathered with Nutella or fig jam.   

85% CM ABC unmalted
15% CM Organic Stone Ground Whole Wheat
80% Water
20% Leaven
2% Salt

3 hrs bulk ferment, immediately retarded for 12 hrs in the fridge.  Baked right out of the fridge for 45 mins.  I slightly modified the workflow due to the kitchen being too hot (90F last night) by incorporating slap and folds during the first hour of bulk ferment to develop the dough a bit faster and just did a stretch and fold once every hour after that.  

Comments

dabrownman's picture
dabrownman

has to be some fine eating bread.  Looks fantastic inside and out!  wiuth a 90 F kitchen adn a 3 hour bulk ferment I'm not sure we could have contained it without slapping it around at little, stretcheing it and folding it up on itslef before cooling it  :-)

Great bread and nice baking .

bakeshack's picture
bakeshack

Thank you very much!  Sometimes, you have to show the dough who is in control here . . .  :-)

 

Floydm's picture
Floydm

Great crumb, great crust... just perfect!

-Floyd

bakeshack's picture
bakeshack

Thank you, Floyd!  

 

breaducation's picture
breaducation

That's a proper country loaf. Nice job! Looks like you have the "tartine" baskets too judging by the flour.

bakeshack's picture
bakeshack

Thank you!  Yes, I got the baskets from SFBI.  They work great.  Good eye.

aytug's picture
aytug

Hi ,

 

I have been having difficulties shaping the %80 hydration loafs . Any suggestions for that ? Yours look so perfect .

 

Aytug

bakeshack's picture
bakeshack

Aytug, thank you!  It takes a little bit of patience and a LOT of practice.  Of course, a properly developed dough can also make your shaping easier.  Can you tell more about your formula and workflow?  What type of flour are you using, how do you develop the dough, fermentation regimen, etc.?   Have you tried lowering the hydration with good results?  With my dough, after the bulk fermentation, the dough can actually hold its shape on the work bench and you can clearly see and feel the dough being aerated and getting stronger throughout the process but it is still very soft and extensible.   I guess you should really pay attention to how the dough is behaving especially during the bulk fermentation so you can adjust your workflow.  If the dough feels weak even after 3-4 hrs, you can add 1 or 2 extra folds to the dough to give it more strength.  Or, if you are really having a difficult time shaping them, you can dial down the hydration by 2-3% and you should see some significant improvement in the dough.  You can go back up once you get more comfortable handling these high hydration doughs.  

 

aytug's picture
aytug

for the reply . I believe my problem is about the dough consistency .  I usually mix the flour , water and the levain and wait for two hours autolyze . After three folds and three to four bulk fermentation , my dough never hold its shape on the work bench and gets almost flat . I then try to shape and put the dough into the refrigerator for a cold fermentation . I always try to work with higher hydration doughs because I love moist crumbs .

Aytug

Mebake's picture
Mebake

Stunning results, breadshack! Crust and crumb look perfect. It looks like the picture depicted on the cover of Chad's book has jumped on your couch!

You have a gift at dough handling, given the great crumb structure. What was the baking setting? was it baked on stone, or in a heated vessle?

Khalid

bakeshack's picture
bakeshack

Thank you, Khalid!  I baked it on a stone and steamed using 2 wet towels.  The oven was preheated for about 45 mins at 550F then lowered to 475F as soon as the loaf went in.  I prefer this method over the dutch oven because it allows me to bake large loaves such as Tartine's.  

 

CelesteU's picture
CelesteU

So nice to see a Tartine loaf success!  I read about so many Tartine failures...people give up, or they start modifying the recipe willy-nilly before they develop any sort of feel for shaping a high-hydration loaf.  Or they look for external failure factors, when the most common problem is just lack of practice/knowledge.  Obviously, you know what you're doing.  Your bread is beautiful.

bakeshack's picture
bakeshack

Thank you very much CelesteU!  I appreciate your kind words.  I really love the look and flavor of the Tartine Country Loaf that is why I devoted so much of my efforts into replicating it and hopefully make it better. 

hanseata's picture
hanseata

and proof that it takes time to get good results.

Karin

Dawg13154's picture
Dawg13154

I'm relatively new to the site having learned about it through Michael Pollan's latest book. Have been a fan of the Tartine method for over one year and wonder if you can direct me to a more visual explanation of the final shaping and folding method that Chad uses. I have had pretty good success just winging it but I'd really like to master those two critical steps