The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First tartine run

JoshKestner's picture

First tartine run


Last week I received the Tartine Bread book in the mail, and after reading the book end to end I decided to take a stab at it. I'm still new to the bread baking scene (3months or so) and I've only baked out of one book, Ken Forkish's: Flour, Water, Salt, Yeast.  I would have to say the two book are distinctly different in how they're written.  Ken's book seems like a science text book, Chad's Tartine book is more of a narrative through baking.  Thinking back at the two, i'm glad i read them in the order i did.  Ken's book seemed to ease me into baking for the first time, allowing me to simplify things with commercial yeast.  Chad's, 100% starter. I'm just now beginning to feel comfortable just using natural starter.  My starter has become predictable and reliable, and its a real joy to use.  And the flavor difference with natural leaven is astonishing.


It was a lot of fun making this simple "Country White" from Tartine Bread.  I'm nothing but excited to continue to try new things within this book. 



dabrownman's picture

is a perfect example of what it should look like inside and out.  For only baking bread 3 months and sourdough for even less time - true outstanding results - Love the bold, blistered bake!  Well done and

Happy Baking

David Esq.'s picture
David Esq.

Makes me want to go back and make a white loaf again!

emkay's picture

Your Tartine loaf is perfect inside and out. Chad would be impressed.

PetraR's picture

Very well done on a fantastic bake.

You can be very proud of yourself.

Beautiful looking loaf of bread, love the crust and the crumb a lot.

Eli's picture

Great loaf and keep baking!

JoshKestner's picture

Thanks everyone for the nice comments.  The last three months have been awesome, I've baked bread every weekend since I have started and each time is more enjoyable.  I'm already looking forward to next weekend!

ghazi's picture

Fantastic color on the crust, those blisters are always a sign of a triumph!