tag:blogger.com,1999:blog-3970320677819739454.post8302121303457961573..comments2024-03-09T03:06:38.871-08:00Comments on Tartine Bread Experiment: he's so lovelyFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3970320677819739454.post-50444551472820683002014-02-16T22:12:08.415-08:002014-02-16T22:12:08.415-08:00My blog is my spreadsheet. :)
I must admit, I hav...My blog is my spreadsheet. :)<br /><br />I must admit, I have a really horrible record keeping system. I'm too antsy for that. With every loaf of bread I jot down quickly what I'm doing - all percentages, time, temps, but in a really gruesome and sloppy way. If it doesn't yield what I want it to, I go back to that sheet and see where I need to make changes straight away, then along with research - I read quite a bit about bread/flour/baking and I consult with my good friend Joe, a professional baker in Manhattan who has been indispensable to my baking path. He has been a mentor to me, he seems to have all of the answers, and he's always available, which is nice. We talk bread a lot because our interest in it is on par - I make changes. The good thing is that I'm not so blind in any of this anymore, so I don't generally make really crazy mistakes with my work to begin with, and I only need to make small changes. I have a really odd capacity for remembering things as well, and when something 'works', it gets put in the blog, and if not the blog, then my memory.<br /><br />I'm sorry that I can't give you a concrete way of tracking your progress. But I find that the blog helps immensely. You might try one yourself! We could use another experimenter in the bread world!<br /><br />xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-6051452592324279682014-02-16T15:32:26.036-08:002014-02-16T15:32:26.036-08:00How do you keep track of your process? So many sma...How do you keep track of your process? So many small changes, all of the time. Do you use a spreadsheet? Or, as I hope, if you write notes, would you mind sharing the general format? I will be following your lead closely, but I struggle to keep good notes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-20884031080099688002014-02-06T10:48:25.929-08:002014-02-06T10:48:25.929-08:00this loaf of bread pictured is from the bakery. Ch...this loaf of bread pictured is from the bakery. Chad gave it to me that day, so, maybe they do different variations in the bakery? not sure.<br /><br />i have not gotten to porridge loaves yet. i am on my way! soon!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-2596143460422555252014-02-06T09:56:07.996-08:002014-02-06T09:56:07.996-08:00The oat porridge bread recipe contains almonds and...The oat porridge bread recipe contains almonds and almond oil, but I don't see any almonds in the pictures of the oat porridge loaf that you posted above. Did they just omit the almonds and almond oil from your batch? Have you made the oat porridge loaf? If so, did you include the almonds and almond oil?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-82356384862340951762014-01-28T18:25:18.296-08:002014-01-28T18:25:18.296-08:00Interesting. I will keep this in mind when I get t...Interesting. I will keep this in mind when I get to the porridge bread. Although, I doubt my technique will end up being as glamorous as yours. :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-75592180424155885552014-01-28T18:21:35.846-08:002014-01-28T18:21:35.846-08:00Hi Karey. In my next post I am going to be introdu...Hi Karey. In my next post I am going to be introducing my new set of sifters. Stay tuned. But yeah, your husbands soil sifters would totally work!<br /><br />And how uncanny. Later this week I will be doing a surprise post that you will be interested in. I will do it Saturday night, so be sure to check in on Sunday. It might shed some light and addresses the sifting and flour. My loaf came out splendidly, I think you will be pleased with the info. See you Sunday!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-22223053795101345002014-01-27T08:05:52.700-08:002014-01-27T08:05:52.700-08:00France, my husband, a geologist, had soil sifters ...France, my husband, a geologist, had soil sifters with numbers from 80 down to 40, so I decided from looking at them, my screen is a 20. And with my fine grind, it sifts the bran from the grain nicely. I did just do the Wheat bread from totally fresh ground white winter wheat, no red, sifting only the 500g for the high extraction. I don't like the bread. I think I'd like some unbleached added. Thinking I might try 250 g unbleached, and still sift some bran (or all the bran?) from the rest of the fresh ground wheat.Karey Swanhttps://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-59271224713121429662014-01-27T07:56:40.356-08:002014-01-27T07:56:40.356-08:00I'm a long-time bread baker, tho newer to sour...I'm a long-time bread baker, tho newer to sourdough, especially Chad's no-knead way. When at the second fold and I'm incorporating the porridge, I lift the ball up and keep folding/ rolling the bottom of the ball in on itself (it helps with wet or floured hands sometimes, depending on how the dough feels). The top is doing the typical stretching - and I'll do this till the top of the dough wants to start cracking open. I find this incorporates the porridge pretty much. Then with the dough back in the bowl, carry on with the 2-4 more folds every 1/2 hour. It's not squashing out the air as kneading would do. And so far so good - successful bread.Karey Swanhttps://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-43377550630719676802014-01-20T09:47:58.410-08:002014-01-20T09:47:58.410-08:00I'm sorry, what I meant was, would you be will...I'm sorry, what I meant was, would you be willing to look at the crumb structure from my post on The Fresh Loaf, and compare it with the Tartine Loaf you received on your visit. I have never done a porridge breads before, and was curious if I was close. I couldn't resist skipping, I've already made the Salted Chocolate Rye cookies, and they are wonderful. DerekBnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-43357332933787494042014-01-20T08:59:53.709-08:002014-01-20T08:59:53.709-08:00Hey there. So, I am moving through the book in lin...Hey there. So, I am moving through the book in linear motion. Next loaf is wheat-rye. I promised that I would not skip ahead. But the posts will be regular, at least 1 - 2 per week, so check back soon. I'll get there!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-2337397819836600532014-01-20T07:56:02.736-08:002014-01-20T07:56:02.736-08:00After reading this, I was really excited about mak...After reading this, I was really excited about making the oat porridge bread, but struggled on the first two attempts, first one under developed, the second one over fermented. On my third attempt, it came out pretty good, but I thought the crumb structure would be different than what I got. Since you have been lucky to try and cut the bread, would you be nice enough to tell me if this is close? It would be greatly appreciated!<br />http://www.thefreshloaf.com/node/36747/oat-porridge-bread-tartine-no-3DerekBnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-74854391944989083252014-01-16T12:07:38.251-08:002014-01-16T12:07:38.251-08:00Thanks for the posts! I have been making Tartine b...Thanks for the posts! I have been making Tartine bread for the past two years and enjoy every aspect of it - in fact, I think I almost enjoy the rhythm of the process more than the eating of the bread. I've been wanting to make a pilgrimage out to see Chad, as well (I'm on the east coast). Here's my blog, if you are interested, which has a bunch on this bread but also on many other fermenting activities I enjoy: davidianhill.com. Very excited about the third book - I had no idea - going to buy it right now.Anonymoushttps://www.blogger.com/profile/10710023104901863777noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-46847306391323674022014-01-12T08:33:23.574-08:002014-01-12T08:33:23.574-08:00you are so sweet. thank you! i would love to see y...you are so sweet. thank you! i would love to see your breads!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-18339891650975197922014-01-09T19:34:50.154-08:002014-01-09T19:34:50.154-08:00You really are an extremely talented chef. You'...You really are an extremely talented chef. You've helped me immensely with my own little Tartine experiment. Glad you're back.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-53852504853308739632014-01-06T15:27:10.890-08:002014-01-06T15:27:10.890-08:00After baking it off this morning, I could tell it ...After baking it off this morning, I could tell it was definitely over proofed. The rip resulted in a really red color and the resulting flavor was definitely on the sour side.<br /><br />Thinking a colder and shorter autolyse next time. <br /><br />Thanks for putting together a list of local millers for us. It'll be helpful in the future. Anonymoushttps://www.blogger.com/profile/05201934457724155014noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-14012071629153954562014-01-06T12:10:50.549-08:002014-01-06T12:10:50.549-08:00I did notice that as well. Wondered about the exte...I did notice that as well. Wondered about the extended autolyse with the levain added, vs. autolyse flour and water for an extended period then adding the levain when the autolyse was done. Thank you for pointing this out again. I have a few questions to work with already and I have not even started making bread yet! (See the sifting issue in the comment above. I have an idea for this that I will share in my first post).<br /><br />I will have some answers for you about the autolyse with/without levain :)<br /><br />Check back soon. I am starting the first loaves this week!<br /><br />FranceFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-37771885550075166502014-01-06T07:15:10.655-08:002014-01-06T07:15:10.655-08:00Let's talk autolyse when you get to baking som...Let's talk autolyse when you get to baking some of his new recipes. Besides the major education in grains and and different methods associated with them, one of the things I found most interesting was the long autolyse he's doing for some of these breads. 4 hours in a warm environment! I read and re-read his "new" master recipe and I couldn't find anything that would hint at me to wait till the autolyse is done before adding the leavain, so I added it in the initial mix when making the 20% Rye and let it sit at 80 for 4 hours to see what would happen. <br /><br />It's retarding at the moment but the dough felt very unfamiliar. It didn't have the integrity it used to have and was breaking during my turns. It's felt billowy and nice at the end but smelled a little sour, which I expected since it rose so much in the autolyse.<br /><br />Also worth noting, he doesn't talk about doing a final bench shape after the final folds anymore. Just the folds, flip, let the seam set and into the basket. Cleaner gluten strand organization? I'm still pondering that one. <br /><br />Excited to bake through this book with you. Anonymoushttps://www.blogger.com/profile/05201934457724155014noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-59992083146152368962014-01-05T20:59:15.309-08:002014-01-05T20:59:15.309-08:00Always happy to hear from fellow bread-heads!
A me...Always happy to hear from fellow bread-heads!<br />A mentor? Hardly! A peer, I will gladly accept that ;)<br />Making a levain for the first loaves as we speak. See you soon!<br />(I'm excited too!)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-32612168365546190712014-01-05T18:37:55.312-08:002014-01-05T18:37:55.312-08:00Mon ami!!!! You don't know me, but we're ...Mon ami!!!! You don't know me, but we're friends; fellow bread-heads.. You've been a mentor and a cheerleader and I'm thrilled to see you back. Quite envious that you met Chad Robertson (a looker, ennit!) I cannot wait - I'm so stinkin' excited for your next post. StephanieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-47731851029570113322014-01-05T09:23:42.393-08:002014-01-05T09:23:42.393-08:00Also, to open up the crumb you may increase hydrat...Also, to open up the crumb you may increase hydration, make sure you do a long enough final ferment, and of course, loaves with a decent amount of grain will cut the gluten strands, thus tightening the crumb a bit. Chad's ratios, I think, provide enough white flour to ensure an open crumb. Alas, lets see what we come to when the first loaves start coming out of the oven ;)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-63895471648555467812014-01-05T09:19:23.937-08:002014-01-05T09:19:23.937-08:00I have not received the screens yet. I just ordere...I have not received the screens yet. I just ordered them. I will always give detailed info about what I do - sifting method, grind number etc. as I move through the book. Thank you for this info about the grind fineness. It has given me some ideas for making high-extraction flour. I will relay them with the first loaf, since it calls for some. My first loaves will come out toward the end of this week.<br /><br />FranceFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-76489444784499500522014-01-05T05:39:33.760-08:002014-01-05T05:39:33.760-08:00I've been grinding grains for years! but makin...I've been grinding grains for years! but making the typical American yeast breads with heavy kneading. From another blogger I decided sourdough, as a "predigested" flour - thus I could go the unbleached route. But buying flour after not for many years is very hard - and besides, I had so much whole grain varieties stored. So this book is totally exciting to me! I'd rather not use yeast - only leavening. The other blogger talked of sifting whole grains to eliminate the bran. My grind is so fine, my sifter does not hold back anything. I went to the sifter site you linked. Have you started working with home ground flours and sifting yet? I'm wondering which sift number of screen you find most useful. And too, what grind. I have the wood grinder now, and still grinding pretty fine. And then too, how to tell what's 70% or 85% - how to tell? With store bought, the 50/50 is easy, but not with home ground! I've read the book and underlined and made the 10% rye twice - I have good success with the Tartine method, but think my air pockets could be bigger (could be bran cutting them). So sifter# choice and grain grind choice?Karey Swanhttps://www.blogger.com/profile/17034683057840961060noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-66806444731427462952014-01-03T22:02:26.683-08:002014-01-03T22:02:26.683-08:00Me too Korena. Check back. First breads out of the...Me too Korena. Check back. First breads out of the oven soon!<br /><br />FranceFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-79664594685820872152014-01-03T22:01:37.697-08:002014-01-03T22:01:37.697-08:00LOL. LOL. Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-3970320677819739454.post-51178946032092077462014-01-03T22:01:16.780-08:002014-01-03T22:01:16.780-08:00I am too. As you can imagine, for me it was a real...I am too. As you can imagine, for me it was a really special experience.<br /><br />Amping up my starter to two a day feeds as we speak. The first loaf is coming soon!<br /><br />France<br /><br />Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.com