June 25, 2012 - 5:06pm
Tartine Country Loaf
Still my "go to" loaf. Haven't baked it for quite some time. I forgot how good it is. 
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Tartine Country Loaf
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
That looks great!!
What was your process/Ingredients?
Thanks. I pretty much follow Chad Robertson's recipe out of his book Tartine Bread.
I have not found any way to improve upon it.
The Tartine country loaf is my favourite too; taste, texture and smell. In a way, it is the loaf I compare all others against.
Nicely done.
Thanks. Sliced, it makes great panini. Today I made a prosciutto , mozzarella, roasted pepper, and basil panino (technically, a "tosto").
Your bread is beautiful. Congratulations!
How do you manage to place the proofed loaf into the hot dutch oven per Tartine's instructions without deflating the loaf?
I have found this dangerous and tricky and have sought other methods, maybe with poorer results than Tartine's method.
In a Lodge Combo Cooker, I heat only the "top" (the big pot). The "bottom" (the shallow pan), is left cold.
There is a discussion on TFL on not pre-heating the combo cooker or dutch oven, but I couldn't get the same spring. In the Master Class video, Chad Robertson doesn't pre-heat.
I place a piece of parchment paper on top of the banneton, and place a pizza peel on top of the parchment. Then I invert the whole thing. At that point, I have the unscored loaf on parchment sitting on a pizza peel. At that point I score the loaf, remove the Dutch oven and lid from the oven, lift the scored loaf on the parchment sling and lower the whole works into the Dutch oven. I put the cover on (wearing Ove Gloves), and return it to the oven. Twenty minutes later I remove the cover and finish the bake. It works like a charm.
Sjadad,
Do you make a "sling" to drop your loaf into the hot pot? How? If not, how do you drop it in without deflation? Are you dropping the loaf into the large or small half of the combo cooker?
I make a sling out of a piece of parchment paper - it's just a piece of parchment about 18 inches long onto which I unmold an unbaked loaf. I lift the ends of the parchment, with the dough sitting on it, and lower the parchment (not quite a "drop") into the hot Dutch oven. The bread bakes on the parchment in the Dutch oven.
I hope that explains it clearly.