The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tartine Country Loaf

bakeshack's picture

Tartine Country Loaf

I decided to go back and make the Tartine Country Loaf for a change since I've been making a lot of whole grain mix loaves lately.  It is still one of the best breads for me . . . I just love it fried in butter, slathered with Nutella or fig jam.   

85% CM ABC unmalted
15% CM Organic Stone Ground Whole Wheat
80% Water
20% Leaven
2% Salt

3 hrs bulk ferment, immediately retarded for 12 hrs in the fridge.  Baked right out of the fridge for 45 mins.  I slightly modified the workflow due to the kitchen being too hot (90F last night) by incorporating slap and folds during the first hour of bulk ferment to develop the dough a bit faster and just did a stretch and fold once every hour after that.  


dabrownman's picture

has to be some fine eating bread.  Looks fantastic inside and out!  wiuth a 90 F kitchen adn a 3 hour bulk ferment I'm not sure we could have contained it without slapping it around at little, stretcheing it and folding it up on itslef before cooling it  :-)

Great bread and nice baking .

bakeshack's picture

Thank you very much!  Sometimes, you have to show the dough who is in control here . . .  :-)


Floydm's picture

Great crumb, great crust... just perfect!


bakeshack's picture

Thank you, Floyd!  


breaducation's picture

That's a proper country loaf. Nice job! Looks like you have the "tartine" baskets too judging by the flour.

bakeshack's picture

Thank you!  Yes, I got the baskets from SFBI.  They work great.  Good eye.

Mebake's picture

Stunning results, breadshack! Crust and crumb look perfect. It looks like the picture depicted on the cover of Chad's book has jumped on your couch!

You have a gift at dough handling, given the great crumb structure. What was the baking setting? was it baked on stone, or in a heated vessle?


bakeshack's picture

Thank you, Khalid!  I baked it on a stone and steamed using 2 wet towels.  The oven was preheated for about 45 mins at 550F then lowered to 475F as soon as the loaf went in.  I prefer this method over the dutch oven because it allows me to bake large loaves such as Tartine's.  


CelesteU's picture

So nice to see a Tartine loaf success!  I read about so many Tartine failures...people give up, or they start modifying the recipe willy-nilly before they develop any sort of feel for shaping a high-hydration loaf.  Or they look for external failure factors, when the most common problem is just lack of practice/knowledge.  Obviously, you know what you're doing.  Your bread is beautiful.

bakeshack's picture

Thank you very much CelesteU!  I appreciate your kind words.  I really love the look and flavor of the Tartine Country Loaf that is why I devoted so much of my efforts into replicating it and hopefully make it better. 

hanseata's picture

and proof that it takes time to get good results.


Dawg13154's picture

I'm relatively new to the site having learned about it through Michael Pollan's latest book. Have been a fan of the Tartine method for over one year and wonder if you can direct me to a more visual explanation of the final shaping and folding method that Chad uses. I have had pretty good success just winging it but I'd really like to master those two critical steps