38
Sourdough: Tartine Country Loaf (lemmy.world)
submitted 2 months ago by to c/baking@sh.itjust.works
6 comments fedilink hide all child comments
 

I've been making this recipe for years and it's just the best. Rarely fails, and if it does it's always because I fucked something up.

It looks great, tastes great, the process is easy and the dough is user friendly, I just love it.

Anyway, today's batch wasn't perfect, I tore one open because it was stuck in the Dutch oven, but the loaf i put up top was the best of the bunch and looked spectacular

That's the one that got torn up, fairly sure that's why it was so dense

you are viewing a single comment's thread
view the rest of the comments
[–] [S] 4 points 2 months ago (4 children)

Yep, it's my go-to. Flour, water, salt, yeast comes in second, that's maybe 10% of my bread

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 4 child comments
    •
  • [–] 1 point 2 months ago (3 children)

    Thanks. I remember visiting SF after I'd moved and Tartine was part of a transformation occurring. It's been weird seeing their rise but I finally think it's time to bite the bullet and get this book.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 3 child comments
    •
  • [–] [S] 2 points 2 months ago (2 children)

    Reading the recipe the first few times is a bit of a slog because it is so detailed, but it changed how I handle the dough from the end of bulk ferment through shaping, and i use the same techniques with every recipe i make, regardless if it's from tartine

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 1 point 2 months ago (1 child)

    Sounds good. I've been avoiding learning sourdough entirely because it does seem like a lot but this is the exact bread I need right now.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 1 child comment
    •
  • [–] [S] 2 points 2 months ago

    It certainly isn't for impatient people, since day one is feeding the starter, day two is making the dough, and day three is baking.

    I'm also happy to answer any and all questions. Identifying how things are progressing and whatnot is very tactile, and i benefited from having a mom who had baked for like 40 years when I was learning

  • permalink
  • fedilink
  • source
  • parent