I couldn't wait another day to order Tartine 3, and when I went to buy it, I found a "used like new" copy for under $12. Must have been my day. I made the first recipe using starter I had on hand, feeding twice daily preceding the bake, and used a young levain. I'm not sure why the recipe calls for twice as much levain to be made as the recipe calls for. Also, dutch ovens always burn the bottoms.
Other than than, I'm overall pleased with the result, and the crumb is pretty open for the percentage of WW used. I wouldn't describe the crumb as "custardy," though. I used 50/50 WW/AP for the "high extraction" per Robertson's suggestion. I would prefer a dabrownman method sifting and pre-ferment of the bran, but I don't really have the setup for that yet (a mill, for instance).
I really enjoyed working with the high hydration dough at high temperature fermentation. Here it is in stages.
- Filomatic's Blog
- Log in or register to post comments
Those look awesome!! Just like the picture!
Crust and crumb both look lovely.
Great job and happy baking.
You're so kind, thank you!
not that anyone has used carbon paper for very long time:-) Chad cold sell these at the Tartine Bar! To stop the burning of the bottom you have to take the brad out of the DO 5 minutes after the lid comes off and finish baking the bread on a stone. If you are using a combo cooker you take the top off and put it on the top of the stove for the 5 minutes and then put it in the oven and lift the bottom of the CC with the bread on it and nestle it down into the larger top. The larger top, now the bottom, will protect the bottom of the bread from getting too dark.
All in all a great bake - you have come a long way very fast. Well done and
Happy baking
PS don't build so much levain - it is just wasteful. Build what you need and no more. Forkish is much worse in this regard.
Thanks so much. I have a Le Creuset and just got a combo cooker, and will try your suggested method. Still wondering about how to achieve the "custardy" texture. Do you have any theory on this?
I found parchment paper works great in the DO, no more burnt bottoms. I use the same piece over and over til it falls apart.
one of the first things I learned on TFL as that parchment could be used over and over again till it falls apart and no bottoms ever stick!
For me, the parchment browns, falls apart, and sticks to the loaf. I have a Blue Star gas oven. Perhaps it's hotter than it says. But yesterday I baked Hamelman's multigrain on stone at ~460F, and it was done in 40 minutes (recipe said 40-45).
Interesting, must be very hot. That only happens for me when making pizza under the broiler - the edges will scorch. I got an oven thermometer to check mine - turned out it was accurate. And also I leave a baking stone on the very bottom shelf and the DOs on the shelf above. I find the stone evens out the temps, less up and down, and no hot spots. Maybe that's part of it too? Maybe you can try that, maybe raise the shelf the DOs are on up away from the heat source too? But cutting a circle of parchment to sit under the loaf solved it for me.
then brittle, so I rarely can keep it for re-use. But I bake in a preheated oven, with stone and cloche lid tat 450-500 F. I get my parchment from KAF, and I believe it is impregnated with silicone. My brother buys very inexpensive parchment in packages of 100 sheets, but it feels like crisp tissue paper, so may not be coated... I don't think he re-uses, but don't know if it burns.
Interesting. It never occurred to me that there are different types of parchment, even highly engineered ones. Thanks for the tip.
tamales. Not near as thick or loaded with silicon. I get about 5 breads out of mine but if I bake the same shape and size of loaf the part that touches the dough doesn't fall apart until 10 loaves.
DO is one shelf above baking stone. I also use parchment as a sling to drop bread into preheated DO and can normally do this 3 times before it disintegrates. Very rarely end up with the bottom of the loaf burnt.
hydration with a long cold bulk retard, then pre-shape cold right out of the ridge, final shape 1 hour later and proof to 90% for white bread to get that custard crumb. You can get it without the YW but YW makes it easier. Doing it with a shaped retarded proof is harder but you get a more open crumb that way.
Others might have a better way.
Interesting, but I meant, what is Tartine doing to get the really soft looking crumb they have? As good as my bread looks in my photo, it doesn't have a very soft crumb after day 1. Even looking at Tartine Bread, the photo of the high percentage WW recipe shows a very moist, soft crumb.
I take your points. I don't expect it to be the same the next day, but I found the pleasure dropoff jarring, including toasting. In contrast, my Hamelman bakes are great for days. Granted, this is my first Tartine III attempt, and my Hamelman bakes took time to get good.
I'm very intrigued by YW. I've made ginger bug, and YW seems very similar. I looked at DBM's primer, but I'm haven't yet found an explanation of the science of its affect on dough.
Book ordered! I didn't realize it existed, thanks. Your loaves look amazing!
Thanks! It's an amazing, inspiring book. He uses a wonderful variety of exotic ingredients, many which only a very advanced baker would know of.
It helps if you already have SD baking experience (me only since January), and know the Tartine method, i.e., his earlier book, Tartine Bread (I didn't). There are instructions, although they are less thorough than a normal baking book (e.g., Hamelman), since this is aimed at experienced SD bakers.
Both of them are beautiful inside and out.
How were the bottoms?
Thank you! To be fair, loaf on the right was apparently man handled. Crumb not very good, despite better oven spring. I thought this would be the better one, and gave it to a friend. Woops.
Depends on how you like it. My Hubby like this one better. :)
They look just like the one in the book. I have never tried tartine bread but this is just something I want to eat.
my oven scorches the bottom of anything I bake unless there is a pan or piece of foil on the shelf below my combo cooker. Even a piece about the size of the cooker makes the difference for me...
Thanks. I can't wait to see how the next bake turns out with this method.
If a picture says a thousand words... Looks like a mirror image from the book.
alan
Thanks, Alan!
Bet you haven't heard it looks just like the book!
Crumb looks great and you may find the bottom isn't so burnt tasting.
Definitely more flavour than the book.
definitely to be proud of, and surely wonderful to eat! Love the color and texture, so good, you may want to put this one in your regular rotation.
Very nice work!
Cathy
I totally struggled with this loaf and never really got it to look like yours! Awesome job!
... you can. I am pretty new at this still. I did 5 or 6 folds and tried to mimic videos for shaping Tartine loaves. I just love cold retarding. Have you had success with any other Tartine 3 recipes?
You must be very proud! Congratulations!
very well done :)
Spot on! I would venture: even better than the one pictured in the book; certainly, your scoring is more attractive.
Nice baking.
Funny, I must have meant to write "achieve" but instead wrote "avoid." Freudian? I will be trying that oat porridge recipe for sure, but even the breads that don't have the goo from a porridge to keep them moist look incredibly moist and custardy in the photos. When we go to Tartine we usually get pastry, and the last time I went they had no bread for sale (?!), so it's actually been years since I've tasted their bread. Have you made that Ode to Bourdon recipe? I'd be interested to know your experience with it.