November 29, 2010 - 7:06am
My first bred from Tartine
I am so excited, finally made the basic country loaf from Tartine, and it turned out AMAZING!
Plus, I used the method discussed here a while ago, placing my dough over a COLD pan instead of pre-heating in the oven. I am not turning back.... so easy, and worked like a charm
I post a photo here, and for a detailed description, feel free to jump over my blog....
http://bewitchingkitchen.com/2010/11/29/tartine-bread-basic-country-loaf/
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Sally, your bread looks great! The idea of using a pie pan to support the shape is a great way to keep the dough from spreading and would make it easy to load. I suspect if you were not doing covered baking you could more easily load multiple loaves. Great post, glad you like the book.
Eric
indeed- I actually removed the pie pan from underneath the bread in the final 25 minutes or so of baking, so the pie pan would be ready to receive the next loaf. Plus, these pie pans are so cheap, and the large roaster too, sold for outdoor use, it costs next to nothing
I am a happy camper!
Beautiful crust and crumb!
And how about the flavor?
David
David, I am not kiddin you, I almost shed a few tears when I tried my first bite...
ok, no need to laugh.... let's say I was under severe "bread-baking-starvation-syndrome" and making this bread was all I needed to get my batteries recharged....
If only I could have a real oven in Los Angeles....
but, it's ok - once our sabbatical is over, I'll be baking and baking and baking non-stop! Heck, I might even keep up with Txfarmer! (yeah, right... ;-)
That is one beautiful boule!! Well done!
I trotted over to your blog and saw that you lined your pan with parchment paper - good to know, because I am experimenting with the cold pan method, and up to now my bread has been sticking to the (oiled but unlined) pan :).
I decided not to take any chances - with the parchment paper, no problem whatsoever - I removed it from under the bread when I uncovered, allowing the bread to finish cooking on top of the tiles. I did not mention that in the blog, but in a way I don't think it will make that much difference if the bread stays in the pie pan for the whole 45 minutes
Hi Sally,
Super nice looking loaf!
I've yet to try the cold bake method but when I do I'll be sure to use your clever method of filling the roasting cover with water, (then emptying) before putting it over the bread to bake. If you like the taste of the Basic Country Bread, I think you'll love the Country Rye.
Great baking Sally!
Franko
The "emptying part" should never be forgotten! ;-)
Hi Sally,
You may jest, but Marie isn't entirely sure I would remember. I'll make sure she's nearby when I try your method though, just to be on the safe side. ;-)
The crumb/crust is mouthwatering. Beautiful photos.
Sylvia
Glad you got to try the Tartine basic; it looks fantastic! The flavor really is good. Ohhh, you mentioned the olive loaf...hmmm.
I just posted a blog on pot steamed No-Knead results...I should add a thank you to you, your earlier post got this going.
I like your pie plate method. Okay, that goes on my list of Try This too.
Well, you're still in the nano-house and I'm still rehabing and now training a new puppy as well. When we can get back to a normal baking schedule we'll be smokin'! Boules and batards comin' out our ears. Line up the neighbors and come n' get it! LOL
All the best to you, and...bake on!
Dosi
I am training a "sort of new puppy" too - he is just 9 months old, a rescue dog, that we love to death.... (he seems to know THAT already too well... )
That loaf looks wonderful - I'll have to add that book to my "wish list" for Christmas!
Wow! This definitely has to go on my "try it out"-list! Thank you Sally, this is the sort of loaf I'm dreaming of. owwww, so many nice breads and sooo little time!!!! :-) Have a good(baking) week!
I have had pretty good luck with that in mine but even better luck in my Hamilton beach rotisserie oven which takes a La Cloche. If you can find a top pan that will fit the Breville you might try baking the Tartine in that oven. It will surprise you at just how good it is.
I can relate to your bread-baking-starvation-syndrom - I get withdrawal symptoms when I can't bake for a longer time...
Nice blog you have, Sally!
Karin
Nice job, especially considering you're out of practice.
Glenn
I cannot believe I made a typo on the SUBJECT of this post...
only now I noticed the "bred" instead of "bread"
apologies.... I need to wear reading glasses more often, I guess....
as to being out of practice, I was reading in the plane yesterday a funny story about golf, this guy quit the game for 2 years, so disgusted and frustrated with it (sounds familiar, I've quitted golf at least 5 times!)
anyway, he goes back to play a round and hits a hole in one!
Golf is trickier than bread baking, for sure.... ;-)
That's a great looking boule! Love the crust color, too.
I've been reading Tartine Bread and enjoying Robertson's very laid-back approach to baking. Have to return it to the library in a week or so, but hope to try the technique this weekend.
Thanks for the tip about the pie pan. I think I'll try my 8-inch Lodge fry pan and cover it with the bottom of my Dutch oven. Not sure yet whether I'll preheat the pans or go cold.