The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first run at the Tartine country loaf

Craig_the baker's picture
Craig_the baker

My first run at the Tartine country loaf

After a couple of weeks of nurturing a new starter and studying the Tartine book, I felt I was ready to give this formula a try. As I've never made something this wet and sticky before, I feel I did an OK job with it. The taste is amazing!!  I was happy with the color of the crust and the crumb is not too bad. It could be a bit more open, but that is my fault as I had some issues with the loaves sticking to the paper as I went to slide them into the cooker to bake, deflating them a bit. Overall, it wasn't that hard and the toughest thing to figure out is whether or not there were enough S&F's done to be sure the gluten was developed sufficiently. I think this is my new favorite recipe.

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Comments

Ruralidle's picture
Ruralidle

Those look nice loaves Craig.  Tartine bread seems a regular favourite on TFL, never tried it myself though as I don't have a dutch oven.

Song Of The Baker's picture
Song Of The Baker

Ruralidle.  Do you own a turkey roaster such as this one?

I use it for all my bakes and they come out nicely.  Message me if you want some tips on how to get the best use out of it for bread.

John

Ruralidle's picture
Ruralidle

Thanks for the suggestion John, but the answer is no I'm afraid.  I only have a cast iron casserole and that is far too deep to get a loaf into without deflating it, I fear.  Add to this, my oven has a flue but it is not fan assisted so only the hot gases generate the draw.  I can get a decent amout of steam in the oven - I use a roasting tin of boiling water and a large plant sprayer that you have to pump to get up to pressure - but I don't get the results of some of the bakers on this site who use a dutch oven.

dabrownman's picture
dabrownman

his bread in deep cast iron 7 qt casserole.  Deflating is not an issue.  He actually lets the dough do the final rise in the cold  casserole and then puts it in a hot oven if hos masters video is to believed. 

baybakin's picture
baybakin

I can vouch that the final rise within a room temp dutch oven works great, as it is the method I use for my boule-shaped breads.

I thought in the masters video Chad does the final proof in a floured bowl then moves the fully proofed dough to the room temp dutch oven, that he puts in the hot oven.  My memory might be going though.

Song Of The Baker's picture
Song Of The Baker

Great job on the Tartine :)  It is one of my favourite bakes. It makes some of the best sandwiches I have had.

Enjoy it!

John

longhorn's picture
longhorn

Well done! Chad's loaves are a bit darker - my guess is that (assuming the cloche/dutch oven is properly heated) that you need about ten degrees Fahrenheit more temperature to approximate the look of authentic Tartine. But you may or may not want your crust that dark. Nice crumb and crust thickness. Looks very good!

With a bit of practice and experience you should find the wet dough quite manageable. 

One change I have found helpful is that I switched from round clear containers (as Chad suggests) to a rectangular 5 quart food container with a rubberized lid - about 9 by 13 by 5 inches. That makes the folding a lot tidier. 

Welcome to the Tartine Club!

Jay

Craig_the baker's picture
Craig_the baker

It seems I didn't separate the different loaves in different folders. The lighter colored loaves, if you scrolled through all the photos, are a different recipe(Honfleur bread from a B. Clayton book) Almost the same as Tartine but its yeasted bread. Thanks for the advice about proofing containers, I will try a square container next time. I will be making the Tartine loaf for Christmas Day dinner, it will go well with our meal for sure. Ok and maybe just a bit of showing off to my aunt-in-law(?) who is very Italian and will appreciate the way bread should be.