The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Shot at Tartine Breads Basic Country Bread

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portermariena's picture
portermariena

My First Shot at Tartine Breads Basic Country Bread

The first loaf did get a pretty good oven spring but I wonder if the scoring wasn't deep enough? Because, I feel like it could have been better. The second one, the one with the three scores, I think looks a little prettier. Anyways, I'm proud of myself! My starter is about 2.5 - 3 weeks old, I got the recipe off TFL, and it worked like a charm!

I used a combo cooker similar to the one mentioned in Tartine Breads, suggested by the author and by one of the regulars here on TFL. I followed the recipe to a "T". 

Here's a top view of the first loaf, It turned out pretty, but I still think it could have been better. Probably needed to be baked for about 4 or 5 minutes longer too, but I got kinda excited.

With some encouragement from my 6 month pregnant sister in law, I cut into the bread when it wasn't quite cooled down. Heres a length wise crumb shot. Like I said, I think not bad for a first try :-]  

Here it is from the other side.

Now here is my second loaf, haven't cut in to this one yet, hoping the insides look pretty similar - if not better!

And here is a side view

 

I have learned so much since stumbling upon this site about a month ago. I read the forum posts almost daily because I am so fascinated with all the information provided. I'm hoping sometime I'll get comfortable enough to do breads at work.. So keep the information and advice coming! I'll stick with desserts on a large scale until I feel my knowledge is great enough to talk to the head chef about getting some homemade breads on the menu. Happy Baking everyone :-]

Comments

CAphyl's picture
CAphyl

portermariena:  You must be proud.  Great color and crumb!  i bet these loaves tasted great.What a fantastic first try, Congratulations and good luck on your baking adventures. Best,  Phyllis

portermariena's picture
portermariena

The bread had a really good flavor! I've definitely been putting in some time with studying this site, and different books recommended by users on this site. I'm very happy it's been paying off!

Syd's picture
Syd

Those are excellent for a first try.  You got a lovely dark brown crust (lots of caramelized sugars for a really good flavor) and a perfect crumb.  I disagree that you could have baked that first loaf longer.  I think it is spot on, however, it is up to personal preference.  

Scoring deeper wont give you a better oven spring.  If anything, scoring too deeply will result in the loaf deflating.  If you want better oven spring, spend more time working on shaping so that you get a nice tight gluten sheath and your loaf spreads more upwards than outwards.  Another tip for better oven spring is to always err slightly on the side of underproofing.  That way you will allow for more expansion in the oven.  

Really nice baking,

Syd

portermariena's picture
portermariena

Ah, I see. Alright, thanks for the advice Syd! I was only thinking it could have been baked a little longer because of the texture of the crumb. It felt a little moist I think. But then again, like you said- it all comes down to personal preference (I thought it was not bad- good flavor but kinda a gummy texture, my brother thought it had too much moisture and my sister in law loved it). I'm gonna try again next week. I'll keep that In mind when scoring my loaves too! And working the dough. Practice, practice, practice!

David Esq.'s picture
David Esq.

Welcome to club Tartine!  Your bread was moist because of two factors, IMHO. 

First, there is a lot of water in the formula so the crumb is a bit more moist. 

Second, it sounds like your pregnant sister in law had you cut it a little early. I find if the bread is cut within two hours it is still warm and the moisture level is still quite high. This gives a wonderful fresh bread experience that some love and some think too moist. 

Fabulous looking loaves. 

portermariena's picture
portermariena

Oh. Alright,  that makes sense I suppose.

By the way, thank you for the suggestion for looking into the book and the cast iron pans in my baking stone forum post! I have been addicted to that book and all the information I'm learning, I'm really taking it to heart.

David Esq.'s picture
David Esq.

There are so many helpful people on this site, so it is good to pay it forward.

dabrownman's picture
dabrownman

better first Tartine bake.  Well done all the way around!

Welcome

Mirko's picture
Mirko

Looks really good!

I have all 3 books from Tartine, baked some staff from it but never baked bread. If you ask me why, I don't know but I will do it soon ! And I hope will get so good result as yours!

Mirko

Song Of The Baker's picture
Song Of The Baker

As a big Tartine Country Bread fan, I give this 2 thumbs up for a first attempt.  Not the easiest to accomplish with no practice.

I wouldn't worry too much about the scoring with this bread.  I would focus on the process THEN the aesthetics.

Great job though :)

John

portermariena's picture
portermariena

Well, seeing that almost all of the bread is already gone, I might have to make some more sooner than I thought! Thanks for the compliments and advice, it's all really appreciated.

!