Just for fun, I made a 1.8× batch of the tartine country loaf, but still made two loaves.
Overall they’re great, if a bit dense. I theorize that the mass of the dough makes a more open crumb difficult at this size, but it could also just as easily be any of the more normal reasons.
Amazing the difference photographing in sunlight makes
You must log in or register to comment.
Could tartines be made without charred parts or is it inevitable?
I’m sure you could, if you baked it at like 425-450, but in my opinion you get the best loaf by riding the line between browned and charred as close as you possibly can
I aim for as dark as I can get without tasting bitterness
425-450
😳
Then I realized you’re probably American and not from hell°F
My bad
If you look on their website, because the recipe originated from the tartine bakery, you will see that they like their bread pretty dark, maybe even darker than this one: https://tartinebakery.com/about/tartine-bread
I believe making good bread is more art than science. Maybe alchemy.
Well done
I believe it’s science, just rather complicated microbiology and protein structures that are quite a bit beyond the home kitchen, so we make up for it with repetition
These are some great breads and this might be one of those bakes that you remember for years to come.
It is a bit contradictory when you think about it to have open crumb and bread that is a little dense because really what we’re after is something that feels light in the hand and also light in the mouth.
I do know that when I have a very large batch of dough that it does ferment more rapidly than if it’s two smaller pieces of dough. So maybe that is what you experienced here?
This looks so delicious!
Those look wonderful! I love the Tartine country loaf. I’ve been making it to use for toast with some cream cheese and salmon.
It’s the best, isn’t it?
Took me a bit to get it down but it was totally worth it.
Man you nail these so hard 😁 way to go. Now bake like 40 of them and you can start a bakery.
I’ve thought about it, but there’s really nothing viable between 2-4 loaves every few days and a brick and mortar bakery that’s a legit business
That has a small amount of appeal, but I’m a baker, not a businessman, and owning my own business has never interested me in the slightest
