Author Topic: Rustic Country Bread from the "Tartine Bread" book  (Read 26358 times)

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Offline dellavecchia

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #350 on: November 05, 2010, 06:59:40 AM »
I do a full fold (right to left, front to back, left to right & back to front) every half hour for the first 2 hours.  By that point the dough has developed a nice amount of elasticity.  The next time I touch it is when I take it out of the container & do a bench rest.

Matt

Thanks for all the responses. I will try it out this weekend, doing turns the first hour or so and then bulk fermenting overnight. It is getting harder to do the bulk at 78-80 degrees over 3-4 hours as Chad outlines, due to the colder temps here in New England. I don't have the energy right now to make a dedicated box (ala Bill's amazing wine-turned-proofing-fridge), so this might be a great change of pace by breaking up the workflow. The ambient temp in my kitchen is around 64 at night right now. I can then fold, shape and proof the next morning.

I have never really had any issue with developing tension and shaping, as the rice flour dusting mixture, even used in very small quantities, has always made the dough easy to work with. I use about 1/4 of what was used in the video posted by Mike.

John


Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #351 on: November 05, 2010, 08:18:25 AM »
Norma,

That Dutch oven set up should work great for you. no need for special equipment with this recipe.

The first loaf looks great.  I do wonder if your starter was active enough as the crumb looks a bit dense and closed. 

If you have the book there are great pictures as to how the dough should look at the end of the bulk rise.

What was the temperature of your bulk rise and did you make a Leaven with your starter?  These factors could have a draamatic effect.

Anyway keep up the great work and post more pics.

AZ





ponzu,

The milk kefir starter I used for this bread was just put into the formula.  I didn’t make a poolish with it first.  I just wanted to see what would happen if I just added the milk kefir.  Another thing I didn’t follow was after the shaping, I didn’t let it room temperature rise for that long..  I wanted to bake the bread last evening, so I only gave the dough a 2 hr. room ferment before I baked it. The dough was bulk fermented in the oven with the light on. The other dough is now out in the kitchen.  I will wait and see what happens with that later.  I will post pictures whether the bread comes out good or bad.

I have the Ischia starter, so if this doesn’t work out, I then will try the Ischia starter.

Norma
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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #352 on: November 05, 2010, 08:25:03 AM »
I can imagine that a Kefir starter won't deliver the same results for this type of bread. The breads I've seen in Germany were mostly milk based, perfect breads for Kefir-based starters.



Mike,

I don't know what kind of results are possible with the milk kefir in bread.  I have just started to see how the milk kefir acts.  You are right, that maybe this milk kefir might not be the right kind of starter to use for this bread.  What kind of breads did you see in Germany that were made with milk kefir starters?  I have been trying to search the web for any commercial bakeries that use the milk kefir in breads and I can't find any that use the milk kefir for their breads.

Norma
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Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #353 on: November 05, 2010, 11:35:37 AM »
Mike,

I don't know what kind of results are possible with the milk kefir in bread.  I have just started to see how the milk kefir acts.  You are right, that maybe this milk kefir might not be the right kind of starter to use for this bread.  What kind of breads did you see in Germany that were made with milk kefir starters?  I have been trying to search the web for any commercial bakeries that use the milk kefir in breads and I can't find any that use the milk kefir for their breads.

Norma

Norma,

I doubt you'll find any commercial bakeries here that use a Kefir starter. Back over in Germany, it was those Turkish Mom & Pop shops that baked and sold the bread. It's very similar to the German "Stuten" bread, a white bread containing milk and sometimes raisins.

It's a very light bread but goes great with jam, butter, honey and even Nutella  :)

Mike
Mike

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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #354 on: November 05, 2010, 11:48:44 AM »
Norma,

I doubt you'll find any commercial bakeries here that use a Kefir starter. Back over in Germany, it was those Turkish Mom & Pop shops that baked and sold the bread. It's very similar to the German "Stuten" bread, a white bread containing milk and sometimes raisins.

It's a very light bread but goes great with jam, butter, honey and even Nutella  :)

Mike

Mike,

Thanks for telling me about the Turkish Mom and Pop shops selling the kefir milk breads.  I never knew about German “Stuten” bread.  That darn Nutella, sure gets its share of attention.  :-D

Thanks,

Norma
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Offline Jackie Tran

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #355 on: November 05, 2010, 12:56:49 PM »
The key here is the feeling of the dough and determining if it needs one more turn or set of turns.   You guys tell me if I'm misreading or not, but Chad says to do 3-4 folds over during 1 turn. 

There are turns every 30 min for 3-4 hours.   He says 3, but also says that at Tartine they sometimes bulk fermented for upto 4 hours.   He doesn't say that he does the turns into the 4th hour as well.  I will assume that he is only doing it if the dough needs it.

What is beautiful about Chad's philosphy and method is that he doesn't tie the reader down by strict tenets.  In his book he encourages the reader to vary the process to fit the reader's personal schedule and to develop one's own bread.

Chau


« Last Edit: November 05, 2010, 01:15:57 PM by Jackie Tran »

Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #356 on: November 05, 2010, 02:31:57 PM »
The key here is the feeling of the dough and determining if it needs one more turn or set of turns.   You guys tell me if I'm misreading or not, but Chad says to do 3-4 folds over during 1 turn. 

There are turns every 30 min for 3-4 hours.   He says 3, but also says that at Tartine they sometimes bulk fermented for up to 4 hours.   He doesn't say that he does the turns into the 4th hour as well.  I will assume that he is only doing it if the dough needs it.

What is beautiful about Chad's philosophy and method is that he doesn't tie the reader down by strict tenets.  In his book he encourages the reader to vary the process to fit the reader's personal schedule and to develop one's own bread.

Chau




Chau,

I agree.

That's what I like about this book. Chad leaves the reader/baker enough room to tailor the bread to the individual's circumstances such as kitchen ambiance for example.

Regarding turns, I do 4 complete ones (16 fold-overs) in the first two hours at 30 min intervals then let it rest for one full hour and do the last set of turns at the beginning of Hour 4 before it goes into the fridge. I've tried the room temp fermentation once and the bread didn't have the nice characteristics it had when I do the cold ferment.

But that's just the way I do it. I'm sure others here had excellent results with only the room temp ferment.

Mike

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Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #357 on: November 05, 2010, 02:40:08 PM »
Mike,

Thanks for telling me about the Turkish Mom and Pop shops selling the kefir milk breads.  I never knew about German “Stuten” bread.  That darn Nutella, sure gets its share of attention.  :-D

Thanks,

Norma

Norma,

Here's a recipe, if you like to try it, for the German Stuten Bread. It uses Quark, which is somewhat similar to Kefir but it has a thicker consistency. If you try the recipe I'd omit the orange zest.

http://oo.com/recipes/archive/breads/R11662.shtml


More on Kefir & Quark. There's also a Kefir Quark recipe if you scroll down.

http://rheology.tripod.com/QuarkMakingOfHenning.htm
Mike

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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #358 on: November 05, 2010, 04:47:33 PM »
Norma,

Here's a recipe, if you like to try it, for the German Stuten Bread. It uses Quark, which is somewhat similar to Kefir but it has a thicker consistency. If you try the recipe I'd omit the orange zest.

http://oo.com/recipes/archive/breads/R11662.shtml


More on Kefir & Quark. There's also a Kefir Quark recipe if you scroll down.

http://rheology.tripod.com/QuarkMakingOfHenning.htm


Mike,

Thanks so much for the recipe for German Stuten Bread.  :)  It sounds delicious.  I will try it sometime and post pictures of how it turned out.  I appreciate the recipe for Kefir Quark, too.  This will be a good winter project for me. 

Norma
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Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #359 on: November 05, 2010, 04:50:30 PM »
Mike,

Thanks so much for the recipe for German Stuten Bread.  :)  It sounds delicious.  I will try it sometime and post pictures of how it turned out.  I appreciate the recipe for Kefir Quark, too.  This will be a good winter project for me. 

Norma

Norma,

No problem. I thought you might find those links useful.

Stuten is what my Great-Grandma always made for me. It's absolutely delicious and has a slightly sweet and tangy flavor. Spread some butter on a nice thick slice, slather with some jam or Nutella and you're in heaven.

Damn, I should make one myself  ;D

Mike

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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #360 on: November 05, 2010, 04:51:16 PM »
The second loaf from the first batch of dough I mixed yesterday of Country Bread was baked later on this morning.  This second loaf turned out better than my first loaf.  I can understand why everyone likes this bread now.  It is so moist in the middle and  crunchy on the outside.  I am going to make something else in the Tartine Bread book tonight.  

At least my poor baking equipment did okay in making this bread. I finally heard the “song of bread”.   ;D  My loaf doesn’t look as professional as other members, but it was good.  Picture of bread dough top and bottom, dough of loaf in regular basket with towel, loaf, slices, and how much this bread can be pushed together and spring back.

Thanks to everyone that has explored this Book.

Pictures below

Norma
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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #361 on: November 05, 2010, 04:52:05 PM »
rest of pictures

Norma
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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #362 on: November 05, 2010, 04:53:46 PM »
Norma,

No problem. I thought you might find those links useful.

Stuten is what my Great-Grandma always made for me. It's absolutely delicious and has a slightly sweet and tangy flavor. Spread some butter on a nice thick slice, slather with some jam or Nutella and you're in heaven.

Damn, I should make one myself  ;D



Mike,

I did find those links helpful!  :)  I think you should become a professional baker.   ;D

Norma
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Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #363 on: November 05, 2010, 04:53:55 PM »
Norma,

That looks pretty darn good to me for a first try! Great job and keep at it. It only gets better.  :chef:
Mike

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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #364 on: November 05, 2010, 04:56:28 PM »
Norma,

That looks pretty darn good to me for a first try! Great job and keep at it. It only gets better.  :chef:

Mike,

Thanks for the compliment.   :)  I will keep on trying.

Norma
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Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #365 on: November 05, 2010, 04:59:15 PM »
Mike,

I did find those links helpful!  :)  I think you should become a professional baker.   ;D

Norma

I'm far from becoming a Pro but the idea is lingering.

Here's a couple of pics of Stuten to give you a better idea. And the obligatory Nutella slice...  :chef:

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #366 on: November 05, 2010, 05:08:08 PM »
I'm far from becoming a Pro but the idea is lingering.

Here's a couple of pics of Stuten to give you a better idea. And the obligatory Nutella slice...  :chef:



Mike,

Thanks for the pictures of the German Stuten.  It looks delicious!  That darn Nutella keeps coming up.  I have Nutella here at home.  Will post a picture of my bread with Nutella on.  You just made me eat another slice of bread.   :-D

Best of luck if you decide to become a bread baker.  :)

Pictures below

Norma
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Offline dellavecchia

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #367 on: November 05, 2010, 05:34:08 PM »
Excellent bread Norma! Addicting, isn't it?

John

Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #368 on: November 05, 2010, 05:43:49 PM »
Excellent bread Norma! Addicting, isn't it?

John

John,

Thanks for the compliment.   :)  This bread was the best I have ever tasted.  I am sure it will be addicting.  :-D I am glad other members have forged the way for me.  I never made that much bread before, so I didn't know what to expect from this high hydration dough for the bread.  It sure was sticky.

Norma
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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #369 on: November 05, 2010, 09:32:38 PM »
Tonight I tried the recipes on page 197 for the Aioli and Rouille.  In the Tartine Bread book it says that the word Aioli derives from two Spanish words meaning literally “garlic oil”.  Both of these recipes are made with a mortar and pestle.  Both of these recipes were fantastic in my opinion.  The pictures below show what ingredients I used and how the emulsion looks at two times.  I only ate both of these recipes with cheesy sausage, but I can imagine how tasty these would be with other foods.

I only tried three recipes from this book and I am already in love with this book.  I think this book will take me to new levels in cooking and baking.  :)

Pictures below

Norma
« Last Edit: November 05, 2010, 10:25:54 PM by norma427 »
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Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #370 on: November 05, 2010, 10:28:16 PM »
Norma,

Nice work!

You can also use the aioli as a spread for sandwiches, too. With roasted Turkey, for example, or roast beef.

Dammit, I'm slobbering over my keyboard here just thinking about it.
Mike

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Offline norma427

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #371 on: November 05, 2010, 10:33:57 PM »
Norma,

Nice work!

You can also use the aioli as a spread for sandwiches, too. With roasted Turkey, for example, or roast beef.

Dammit, I'm slobbering over my keyboard here just thinking about it.

Mike,

I never tasted aioli before.  It had the best taste in my opinion.  I still taste the slight taste of garlic and lemon used in this recipe. I was surprised how the egg yolk came together in the emulsion. I can imagine how good that aioli would be on turkey or roast beef sandwiches.  :-D  I think I have to get another piece of bread.  :-D   Even the bread I made yesterday still has a good taste, even if it wasn't airy.

Norma
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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #372 on: November 05, 2010, 10:42:16 PM »
Here's my first attempt at the Tartine Rustic Bread.  I've been doing the no-knead every now and again but this stretch and fold method is something new to me.  I found the dough was easy to work with.  The rise times were a bit shorter here at 5280 feet.  I used my Ishica starter.  On the tang-o-meter, if San Fran Sourdough is a 10, I'd give this about a 5.  Next time I might bake it another 5 min or so.  That combo cooker is great!  Nice oven spring.

I used 90% AP/10% WW and scaled the recipe back for one loaf  plus 300g for a pizza tomarrow night.

Offline Essen1

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #373 on: November 05, 2010, 11:06:16 PM »
Parallei,

How long was your fermentation time?

Btw, that plate and bread would go nicely with Norma's Aioli!  ;D
Mike

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Re: Rustic Country Bread from the "Tartine Bread" book
« Reply #374 on: November 05, 2010, 11:19:54 PM »
Mike,

The levain went overnight, like the recipe.  The bulk about 2.5 hours and the final rise also about 2.5 hours.  I was expecting 3 to 4 hours each as per the recipe.

Paul


I should note that the bulk was done at 82 deg.  I guess that might have had something to do with it.....
« Last Edit: November 05, 2010, 11:36:06 PM by parallei »


 

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