April 22, 2015 - 12:14am
Tartine Bread
Just got the book day before yesterday. It is still too hot to cut but It is looking like success to me. Very exciting for me!!!! I already learned some simple tricks from the book that are really helpful: 1: dropping a bit of levain in water to make sure it's ready. 2: My combo cookers won't arrive for a week so I put a large, heavy, super heated stainless pan upside down over the loaf for half the bake to steam. 3: Used the 'young' leavain as Robertson calls it. Awesome book, worth every penny!!!
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as it is on the outside it'll be just perfect. Lovely crust and look at those blisters. Amazing for a make shift DO. Your way worked well but I tried the same thing with tin foil and it failed.
I've got two books arriving today: Hamelmans Bread and Forkish's Flour Water Salt Yeast.
Its an addiction!
And then you may spin off into making pizza .... and next thing you know, the wood fired oven is expected for delivery next week....
Beautiful loaf of bread. Congratulations on your success.
If you can cancel the deliver of the combo cooker, I have a feeling you'd get a better price and quicker delivery from Amazon prime for it.
$42.12 delivered including tax on Amazon. $49.67 shipped on Ebay including tax.
. . . Hamelman's "Bread" arriving soon. I gotten so many recommendations for it and his youtube vids are excellent.
Now the SD adventures really start, it only takes one loaf to get hooked.
Well done and happy baking
. . . . coming from you! I've been watching your work for a few months.
Nice open, moist crumb, pearlescent open holes. Delightful. I am going to take the salt up 15% next time. It's just a preference (my wife's, lol).
and not 15% salt. Would hate to see your loaf turn into a salt lick for the wild life. I like 1.6% to 1.8% salt myself.
. . . . UP 15%, silly! in other words increase from 20g to 23g.
Now I am totally psyched to move onto sourdoughs! David Esq, I was actually browsing outdoor ovens yesterday. Addiction is right. Egads. I am quickly spiraling out of control and running out of storage for all this bread paraphernalia.
The book has already helped me turn a corner on better handling of the wet dough. I previously de-gassed the bejesus out of loaves during turns and forming, Robertson teaches to handle even the turns gently in the third hour. When forming, a minimum of light but decisive moves is the key, preserving the pillowy, airy quality. So simple once I got it. I love when a light bulb come on over my head.