I’ve experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can’t beat the tartine country loaf. It’s just so damn good.
Lovely blisters and colour on this one Sneekee!
Thanks, this was a big batch, multiplied everything by 1.75, was a real forearm workout mixing it.
Overall it turned out quite nicely. Nice variety of colors and the crumb is the perfect texture.
Of course, I’m always chasing that beautifully airy, perfect loaf, but this is a pretty comfortable plateau I’m at
Do you have a recipe? I’ve had a stand mixer for over a year and have only made pizza dough. I need to start experimenting with other breads.
Here’s the official Tartine recipe: https://tartinebakery.com/stories/country-bread
The real MVP here
I have the recipe shortened and copied somewhere, I’m just too lazy to track it down every time, especially since I largely operate from memory
It’s a little odd that they combine a building a starter from scratch recipe into the overall recipe.
Do those of you who make this recipe actually build a new starter every time, or just use a starter that you keep long term. (I’d expect the latter but am asking because there are some who swear a new starter is better than an old one.)
I use my thoroughly abused starter, making a new one would be insanely wasteful and annoying
Yeah, to add to @[email protected] no a new one is a waste of time.
What some of us do though is create a new jar of starter as an offshoot specifically for the bake. Sometimes that offshoot jar gets referred to as a ‘levain’
I second this request. My dough hook has been weeping softly into my third-tier kitchen junk drawer for years now and I’d like to give it a glimmer of hope.
FWIW I don’t use a mixer, just a big-ass steel bowl and mix by hand. I’m inclined to say it isn’t too hard to do manually, but I’ve been doing it for years and don’t have any joint issues in my hands, so my perspective may be skewed
