The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First loaf of Tartine method bread - Sept. 18, 2017 - notes to myself

the hadster's picture
the hadster

First loaf of Tartine method bread - Sept. 18, 2017 - notes to myself

Followed the method pretty much exactly.  Made 1/2 recipe using my own flour blend (bread flour, 15% whole wheat, 15% sprouted buckwheat).  Hydration 77% when all was said and done.

Warm kitchen, needed only 2 hours of bulk fermentation.  Used 15 seconds of the french kneading method for the third fold to develop the gluten.  Used a lined banneton.  Bread shaped and in the fridge by noon.  Baked at 9:30 this morning. 500 degree preheated oven turned down to 450, 3 second steam, 15 minutes under cover, 15 minutes without cover, interior temperature 209.

Crust soften considerably upon cooling, but should firm up again.  Interior is shiny and custardy.  A bit soft for my preference, but I cut into the loaf early (friend for breakfast), so tomorrow will reevaluate.  Crust a lovely dark brown.

Need to adjust flour blend a bit: perhaps add some rye.  Will reevaluate taste tomorrow.

 

After 15 minutes under cover with 3 second steam:

15 minutes later the loaf is finished.

Crumb shot

 

 

Comments

Danni3ll3's picture
Danni3ll3

I love the open crumb you got. Well done!

the hadster's picture
the hadster

Thanks for the vote of confidence.

Personally, I like a slightly tighter crumb, so I will lower the hydration percent for my next loaf.

Thanks again!

WatertownNewbie's picture
WatertownNewbie

"Bread shaped and in the fridge by noon.  Baked at 9:30 this morning."

Was this a 21.5 hour proofing?  All in the refrigerator?  Or did you let the loaf warm up before entering the oven? I am curious, because if the bulk fermentation took only two hours, I am surprised that the loaf did not overproof (even in a cold fridge).  From the looks of things, your bake turned out well.

the hadster's picture
the hadster

but it did not over proof, which was nice.  I checked it in the evening before, but it was fine, so I let it be.

I did not expect such a short bulk fermentation, but that's what I got, so I had to go with it.  I used a small amount of starter the night before as instructed, however, this starter is so fast that I think I will begin early in the day instead of the night before, so that my bread is ready for the fridge in the evening.  At least, when my kitchen is warm.

It turned out well, tasted great.  Altogether, I am happy with it.

Thanks!

 

MonkeyDaddy's picture
MonkeyDaddy

But I thought Tartine Method baked inside a preheated dutch oven?    Or am I all of a sudden getting my bread authors mixed up?

the hadster's picture
the hadster

my dutch oven.

I have a steam thing that I use and have had great success with.  My issue with the dutch oven is that it limits the size and shape of my loaves.  My steam thing is an upside down bowl into which I have drilled a small hole that is the same size as the nozzle on my steam cleaning thing.  I put the bread in the oven on a preheated stone (on parchment), put the bowl over it, and then inject steam through the hole.  I usually remove the cover after 10 or 15 minutes.

Hadster

leslieruf's picture
leslieruf

as watertownewbie says that is a long proof, but proof is there to see, a great loaf.  I have started routinely holding back a little of the water and find the dough generally handles much better.

well done and happy baking

Leslie