yes. i have been baking...
Follow My Other Blogs Too!
Popular Posts
-
So, a few of you have emailed me about Chad's extended autolyse, an arena new to me as well. I wanted to know what he meant by 'ove...
-
the one question i get asked most is how one knows when one's new starter is ready to be used for bread. the second is how one knows wh...
-
Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keeping all p...
-
Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keeping al...
-
In Today's Post: New Blog Name High Extraction vs. Bolted Flour Michette in Einkorn Jovial Einkorn This is a big and importan...
-
Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keepin...
-
Indeed, you have arrived at the Tartine Bread Experiment, but I am no longer posting on this site. The good news is that I am keepi...
-
Dear Bread, Hey. Me again. So, here we are at the end of this part of our journey, and I must say, being with you, Bread, has taken me dow...
-
Yesterday I decided to make bread off schedule. I started the levain in the morning instead of at night before bed, so that I would be able...
get a hold of me at
tartine-bread-experiment[at]live[dot]com
Except where noted otherwise, all content within the blog posts on this site, http://tartine-bread.blogspot.com/, are the sole intellectual property of Francis-Olive Hampton and protected under United States copyright laws: Copyright protection is available for all unpublished works regardless the nationality or domicile of the author. Copyright protection subsists from the time the work is created in fixed form. The copyright in the work of authorship immediately becomes the property of the author who created the work. Only the author or those deriving their rights through the author can rightfully claim copyright.
No part of any blog post shall be duplicated or manipulated for private use without prior consent.
"Nothing post-worthy"?!?! Are you kidding! Your photos say otherwise. They are stunning!
ReplyDelete:) Thank you! They are all just my weekly loaves! I swear, nothing inventive.
DeleteNot sure my first comment made it through, ugh. I agree with Geof. Further I would like some input and advice and I'm hoping you'll indulge me. I am baking the sprouted Kamut® loaf from Book 3, but can't get the oven spring I desire and have come to expect. At first I thought I overproofed the primary ferment so I reduced the time, but achieved the same results, a more dense crumb but good flavor (still edible). In noticed the dough slouched, so I thought maybe I had not built up the gluten structure sufficiently (60% flour + 40% whole wheat Kamut flour), so I more actively stretched the dough, in one case using slap-n-fold at multiple turns. I obtained the same results. If there is any advice you can provide I would be in your debt. Thank you. Brian
ReplyDeleteSlap and fold.... try to gently handle the dough instead. It really doesn't take much to build gluten in bread. The acid in the levain will do that on its own. Our folds add a little to the strengthening by keeping to gluten network organized. But frankly, if you didn't do a single fold the bread would rise just fine. Hence 'no knead' breads being all the rage. xo
DeleteHi. I need guidance. I have been feeding my starter for 12 straight days religiously every 12 hours. It shows a little bit of activity on the bottom (air holes) but doesn't seem very foamy. It almost seemed more active the first five days than it is now. I store it in a dark closet and seal the jar. I only use Bob's dark rye and bottled water. Should I try making the levain with it?
ReplyDeleteIt generally is not foamy. Lots of air holes is fine. Mine does not foam. But gets very 'holey'. Feed it more often than every 12. I often feed mine every 5 hours. Never less than that, but for a few days, try doing: a 9am feed, 2pm feed, 7pm feed, and if you are up at midnight, one more. It LOVES to be fed. Don't feed it less than 5 hours between feedings. You might just need to kick it in the pants. Starters are resilient beasts. Mine is just on the counter. I use filtered water (brita filter, or, if not that, water that has been left out uncovered for 24 hours to evaporate the chlorine). Try the levain! All you have to lose is a few grams of flour. xo
DeleteThank you for your reply. I haven't been on your site in weeks. I waited another 10 days and finally the air holes began appearing. It took a total of 28 days to get there, but it was worth the wait. I made two great loaves last weekend and am making bread again today. Thank you for this amazing site. I will check back in more often. :)
ReplyDeleteHello France, I love all of your breads and just was wondering if you know where I can find these kind of flours, I'm in Canada, Ontario, Barrie..
ReplyDeleteAmazing Post! I can say that I had never seen such a varieties of baking items before. Thanks for sharing such a wonderful pics.. I wish to add some pics to my site..
ReplyDeleteKeep Updating...
http://www.bestbake.in
Hello France, I'm so sorry to bother you again, but when you say KA All-purpose flour in some of your recipes, that is not the unbleached all-purpose flour is it, please let me know and thank you.
ReplyDeleteOil covered shaping board.. Hi France - Amazing breads and pictures! I was "googling" for pictures of the semolina sesame seed tartine bread. I've just baked one and it's cooling on the counter. I made a 1/3rd of the recipe, so the dough was small for my oval basket, left it in the fridge overnight and it 'spread out' to the full length of the basket. The final loaf looks good but is more flattish than risen. Your post helped me understand that this is typical of semolina flours (especially given that I ground some sesame seeds into the dough given your comments about sharp edges and gluten). But here the thing - I've always wondered why your loaves had such a beatiful rust/copper coloured crumb at times. I actually thought you could have been tweaking the photo itself. And then I saw your comment about using an oil covered surface and it all made sense. What a great technique. I've never heard of anyone doing that. Two questions: what oil do you use (olive/canola?) and other than affecting the baked colour, is the crust affected in any other way? Thanks very much! Bake happy.. bread1965
ReplyDeleteHi France - amazing breads and pictures! I just baked and then read your Tartine semolina sesame bread entry. Great information there - thank you. But I've always wondered how you achieved that beautiful copper coloured crust! And then I saw the comment about shaping on an oil covered surface! I've never heard of that and thought what an interesting idea. Three questions - how did you decided to dot his, do you use olive oil, and how does it affect your crust other than colour? Thank you in advance - bread1965!
ReplyDeleteIt's all about controlling the temperature and toggling it during the bake. You will achieve a good, dark, even crust by learning to control the temp AND rotating the pan through the bake. I only use olive oil now for focaccia :)
DeleteHi
ReplyDeleteHave you ever had a levain not develop?
Thanks
Lisa
Hi have you ever had a levain not develop?
ReplyDeleteNo. I've always had success. What's going on?
DeleteI must gather the nerve to dock, slash, as deeply as you do in the photo above. Using a standard docking razor in a quick slashing motion never results in a cut even half as deep as i see here. I guess i fear the dough collapsing ! Thanks for all the beauty on display here.
ReplyDeleteIt doesn't collapse. :)
Deleteand thank YOU!
Delete