The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Quarantine in the key of WW

Bread1965's picture
Bread1965

Tartine Quarantine in the key of WW

My kids keep telling me to "stop with the bread". I tell them I'm Italian and like carbs. They shrug and walk away...

I made Robertson's 70% whole wheat bread for us and two traditional Tartine loaves for family.  I'll have ours on Sunday for Easter dinner and provide the crumb shot then. Considering these were same day bakes (ie no overnight retard) I'm pleased with them. I suspect the one of the traditional loaves are a bit under-proofed but I'm not sure. I need to work on creating a sharper ear too..

If anyone knows why my photos are rotated counter clockwise when I post, please let me know how to fix. Thanks..

Comments

Benito's picture
Benito

You’ve achieved a gorgeous crust, look at those blisters!!!  

Benny

Bread1965's picture
Bread1965

Thanks Benny..

Danni3ll3's picture
Danni3ll3

They don’t know how good they have it! Fresh bread! And they complain? They aren’t from Eugene, Oregon are they? 😉 (You of all people should get that!)

Your loaves look gorgeous! I can smell the delicious aroma from here! 


And speaking if consistency, look at those blisters! Amazing!

Bread1965's picture
Bread1965

What dad? more fresh sourdough bread and salted fresh butter in the fridge? ugh.. not again! :)

First world problems, eh?.. oh well. :)

 

 

Bread1965's picture
Bread1965

I put it in the freezer as I baked Friday. I took it out this morning and put it in the oven for 10 minutes at 350 right before dinner. 70% whole wheat and it had a light, soft crumb and a super crisp crust from the quick oven visit before cutting. Truly great. I think I'm going to take this to 100% whole wheat and see if I can get the same crumb..

Danni3ll3's picture
Danni3ll3

That’s amazing for 70% Wholewheat! 

Benito's picture
Benito

Really amazing crumb for sucha high percentage wholegrain, very impressive. 
Benny