April 15, 2014 - 7:12am
Definition
I frequently "Tartine" used to describe many of the SD loaves/methods here. Could someone clarify specifically what that means? All I've been able to extract is it's based on the SF bakery & seems to always have a boule shape. I've also seen that it's a preference that the loaves be cooked in Dutch ovens, but I saw a Tartine video where they DON'T cook their loaves in Dutch ovens. Just curious, given so many posts describe the bread as Tartine style.
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"Tartine" is based on the "Country loaf" described in the "Tartine" book. This is what it means to me:
- Hydration of 77%
- White ( = all kind of wheat types) bread, no or not much rye.
- Long fermentation
- Freshly built levain (no starter that has been in the fridge very long)
- High amount of levain for the length of fermentation (-> weak sourdough culture)
- No knead bread; just mixing and S&Fs
- Very open crumb structure (too open for most people in central Europe; Maybe still ok for people in southern Europe)
- Steamy crust. (Either with steam generator in commercial / semiprofessional settings or in dutch or enameled oven)
- Slightly underproofed -> good oven rise for the optics. "The ear!"
- (Almost) burnt crust. ("It's not a bug, it's a feature").
As the original recipe needs a very weak sourdough starter, people tend to modify it a bit. Either use less starter or shorter fermatation times. There are also more than one setting for creating steam.
Adrian
...first, thanks for the info. I just could not pin down what "Tartine" referred to regarding the baking aspect.
Second, you mention it's a no-knead process. (I'm showing my novice status here...) If held all factors the same, and in one loaf did not knead, and in the other loaf you were to knead it, what would be primary differences? Thanks for the knowledge!
On this kind of bread: the work you'd be doing ;)
Kneading (as well as Slap&Folding) will develop the gluten. A lot of gluten also will develop by hydrated flour over time. If you need the time for fermentation anyways, there is no much need to knead. The S&Fs are needed to give the dough some structure and tension. Maybe, the crumb will get denser* if you knead ist at the beginning.
* This is where my english has it's limit. I mean smaller bubbles but more. I don't mean less air within the bread.