The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The Return of the Tartine

Anonymous baker's picture
Anonymous baker (not verified)

The Return of the Tartine

Been a while since I've done the Tartine Country Bread. A simple recipe but very satisfying. It's also nice to return to a relatively high hydration dough (well high for me anyway and using European flour to boot) and see how well I can manage it. Usually one should drop the hydration a tad when using non North American flour but I thought what the heck and dove straight in. Pleasure to make and even better to eat. 

jimbtv's picture
jimbtv

and your shaping skills and proofing times shine through on this one.

Very nice.

 

Lechem's picture
Lechem (not verified)

Due to circumstances I am not able to use a Dutch Oven and freestanding means not being able to introduce steam effectively. So I use a lekue which is a cross between a loaf pan and dutch oven. It's a silicone pouch. More supported than a DO but less supported then a Loaf Pan. It'll have to do! The shaping did go well and the dough was much more developed then when I first tried this recipe. It held its shape well when being shaped. Even though it was done in a pouch I have had things go south especially when high hydration. Not so here. The oven spring was so good that I had to undo the catch at the top because it was bursting out. The crumb is one of the best, if not the best, for this hydration I have gotten. 

Thank you Jim.

Danni3ll3's picture
Danni3ll3

bake this in a Dutch oven! Your loaf is wonderful and it is even more impressive that you baked it in a silicone mold! Well done!

Lechem's picture
Lechem (not verified)

This is all practice for one day when I'll be able to bake in a Dutch Oven. It was a pleasure to make. As usual I left my decision to make it too late to incorporate fridge time so had to follow all the way through at room temperature. And only one starter build after being left in the fridge for a week. All in all a very satisfying outcome.

HansB's picture
HansB

Looks like a success!! 

Lechem's picture
Lechem (not verified)

I certainly enjoyed making it. Toasts up really well. Hope you've recovered from your travels and looking forward to netting next month. 

HansB's picture
HansB

Arrived in Copenhagen today. Head home Friday. See you in a few weeks.

IceDemeter's picture
IceDemeter

where I can glance at the crumb shot and recognize it as yours --- it's always one that makes me want to sit down with some tea and cream cheese and just thoroughly enjoy the flavour and chew.  Seriously - you always manage to make the crumb look "welcoming" to me.

Lovely, lovely bake as always - and thanks for sharing.

Keep baking happy!

Lechem's picture
Lechem (not verified)

You're right! I do have a signature crumb. Now how did I manage that? :)

Thank you so much. I am certainly enjoying this loaf.

Lazy Loafer's picture
Lazy Loafer

A signature crumb! Something we can all aspire to. ☺ looks wonderful, anyway. I've been wondering how well those silicon pouches work. You've just proved they work quite well!

Lechem's picture
Lechem (not verified)

Now to figure out how I even get this signature crumb. I'm not even sure myself :)

I'd say the silicone pouch is a step up from a loaf pan but falls short of producing, what we call, an artisanal loaf. It's handy that you can final proof in it then throw it into the oven without the bother of transferring the dough etc. However scoring rarely opens up so well as it has less room to expand. I'd say stick to a DO as it can't be beaten but have a silicone pouch as a other alternative when you want a loaf but aren't too fussed about producing a piece of art.