The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First Tartine Sourdough loaves

October 30, 2017 - 8:58am
Gwen's picture
Gwen

First Tartine Sourdough loaves

Made this morning after an all night rise. The house smells lovely!

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Comments

Elsasquerino's picture
Elsasquerino
October 30, 2017 - 1:15pm

Especially for a first attempt at a notoriously difficult recipe... Well done

Gwen's picture
Gwen
October 30, 2017 - 1:22pm

Thanks! I didn't know it was difficult. That probably helped! :-)

 

 

Danni3ll3's picture
Danni3ll3
October 30, 2017 - 3:03pm

You did a great job. I love the dark bake!

Gwen's picture
Gwen
October 30, 2017 - 3:08pm

Thanks! I have two more, this time with olives, lemon zest, walnuts and herbs, proofing right now.

alfanso's picture
alfanso
November 1, 2017 - 11:42am

for a first bake of this difficult loaf, nice work indeed!

Gwen's picture
Gwen
November 1, 2017 - 11:56am

Thanks. I've been pushing out loaves all this week trying to get the process down. I baked two more batches so far. Here's the photo of the La Brea olive sourdough. One of these I didn't use a cloches and very much noticed the difference. I also tried a Tartine olive/lemon/walnut sourdough, one with a banneton and cloche and one without. I'm now convinced to only use a banneton and cloche for sourdoughs!  

I'm prepping the semolina Tartine right now. 

Gwen's picture
Gwen
November 1, 2017 - 12:00pm

Here are the last ones that I did.

Gwen's picture
Gwen
November 19, 2017 - 2:13pm

So my next loaves were nowhere near risen enough. I'm confused with how much to feed my starter. And if there is a difference between what I feed something in the refrigerator and what I'm prepping for bread. Argh!!!