The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Weekend

David Esq.'s picture
David Esq.

Tartine Weekend

This weekend's bake started Friday evening -- I removed my starter (housed in a 1/2 pint mason jar) from the fridge and added a tablespoon (yes, I use a tablespoon and it generally weighs from 18-22 grams) of starter and added it to 200 grams of cool water. I added 100 grams of KA organic all purpose flour and 100 grams of flour that I blended from hard winter red wheat berries the previous week and let the mixture sit overnight.

In the morning my leaven was ready to go, so on Saturday I mixed the leaven and water with 2000 grams of flour (a mixture of flours on hand), let it autolyze for a couple of hours and then added the salt.  I do this in two batches, each batch making 2 loaves.

After stretching and folding for at intervals of 30 minutes for the first two hours, I let did another 3 folds over three hours, divided the dough and shaped.  I pinched off a bit to make two pizza doughs so that one of my three loaves are smaller than the other.

I placed the shaped boules into the fridge Saturday afternoon, baked one loaf Sunday morning and two on Sunday evening. 

I used my chef's knife to score the loaves.  It finally didn't stick.

I also experimented and flipped the towel-lined bowl out onto my super peal and transferred it to the cold dutch oven from the peel.  Then baked as per Tartine Bread.

Sadly, I have no idea which bread was baked in the morning and which bread was baked in the afternoon.  I think the smaller one was done in the morning and I gave that away to my neighbor. I am eating one of the larger ones now and it is not sour tasting.  It is also a bit chewier than usual.  Very moist, but still a bit chewier than usual.  I like it. Made a great peanut butter and jelly sandwich.

Waiting to hear back from our neighbor to see if they liked it. Hope it was delicious.


Darwin's picture

They all look great to me, congratulations. 

snapcracklepop's picture


I just attempted the Tartine loaves myself for the first time last weekend. You were more successful. I'm curious about the fridge - how long after shaping can you retard the loaves in the fridge? I'm trying to get a schedule that fits with the rest of a busy life. Thanks!

David Esq.'s picture
David Esq.

I don't have the book handy but my memory tells me that he indicates that after shaping  you can bake in as little as 2-3 hours for a relatively flavorless loaf, or but it in the fridge for up to 12 hours.  But even though he says "up to 12 hours" he then goes on to say something like, "after 12 hours the bread will develop more complex and acidic flavors"

He does not put an "end time" on the retardation but I do believe he says that if it goes "too long" their will be problems with the bread.

dabrownman's picture

if they taste as good then you hqve a winner.  Tartine bread is not known for its sour and designed to be less so since it seems most folks don't really like sour bread.  Well done and

Happy baking

CAphyl's picture

David:  I am sure the loaves tasted great.  Wonderful color.  I baked a Tartine today as well and will post a blog soon. Congratulations on the beautiful loaves.  Phyllis