February 14, 2014 - 10:34am
2nd Tartine Loaf
Bread friends: I am very excited about my second Tartine loaf. As you may recall, my first one was nice, but I was disappointed with the crumb. I just took this out of the oven, so will cut it later when it cools. I actually started in on Wednesday and then forgot that I had to be out quite a lot yesterday, so I had my husband do a number of the turns for me. Let's hope our joint effort is one to be proud of! Phyllis
Share
Comments
Your loaf changed ears for wings! Looks great.
We just had lunch with the bread--it was still warm. I was really pleased with the crumb. I will be baking this recipe again.
Well, that one looks as good inside as it does outside, just beautiful.
Beautiful ears on that one, bet it tasted great, too :)
My husband just add some for toast this morning and enjoyed it!
Tartine bread should look like inside and out. It could easily be on the cover of the book itself! Perfection on only the 2nd loaf shows that spousal tag teaming the dough development might be a good process!
Happy Baking
I will let my husband know of your endorsement! I was hoping I would hear from you on this one. I didn't add any flour during the process at all, and it worked perfectly. I am working on improving my starters as well. I think I had a tendency to feed them too often. Now, I am giving them a break when I am not baking and they seem to be responding better, but I had to do some double work with my rye and ww starters. Any advice you have on how you maintain your starters would be welcome. Thanks, as always, for your encouragement and support. Phyllis
Hi Phyllis...this turned out perfect from the looks of it! I am still enjoying my Tartine loaves from last weekend...such a treat to have around the house.
Great baking!
John
John: I don't know how I missed it, but I did not see your post from last weekend. Fantastic! I am a huge olive and lemon zest fan, so I will definitely try this. I bet the herbs were just fantastic. You listed the ingredients, but was there anything special in your Tartine recipe? I know my husband would love this as well, so I will definitely put it on my list. So glad you mentioned your post. When I make it, I will let you know. Thanks for your comment on my bread and for your post! Best, Phyllis
Phyllis. No, actually it is the exact formula that Chad gives in his book, except the Herbs de Provence I put together excluded savoury.
I will only hope that my next Tartine bake will have lift like yours.
John