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Tartine Bread : The Art and Alchemy - Part 1
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- Опубліковано 14 сер 2024
- Part 1. Tartine Bread: The Art and Alchemy (open this comment for clickable links to sections)
This 5-part series is the most detailed instructional video ever created for the Tartine Basic Country Bread recipe and method. Since the publication, five months ago of my popular first video “The Sourdough Journey: Beginner Mistakes and Tips,” and many subsequent experimental videos, I have learned a lot about the Tartine method. This video brings it all together.
In this video, I demonstrate and discuss virtually every step in the process. No steps are omitted.
Part 1
0:00 Introduction
8:32 Understanding Tartine
11:20 Flour and Starter Considerations
13:28 The Three Loaves
20:00 The Recipe
22:06 High Hydration Considerations
22:50 Autolyse
25:48 Fermentolyse
Part 2 - Adding Salt, Bulk Fermentation Handling Techniques, Bulk Fermentation Round 1
Part 3 - Bulk Fermentation Round 2 through Round 8
Part 4 - Preshaping, Final Shaping
Part 5 - Score and Bake Loaves, Comparison of Loaves, Cutting the Loaves, Final Thoughts
The video takes a deep dive into every aspect of the recipe and bakes three experimental loaves using different techniques and methods.
- Loaf #1 : By the Book - exactly follows Chad Robertson’s method with recent updates to the recipe
- Loaf #2 : Bend the Rules - follows the recipe with minor modifications of flour, gluten development, handling and proofing
- Loaf #3 : Break the Rules - explores alternative methods popularized by other bakers including: long autolyze, slap and fold, coil folding and more.
If you like this video, please subscribe to my channel, The Sourdough Journey.
NEW WEBSITE:
thesourdoughjo...
Tom Cucuzza
The Sourdough Journey
Cleveland, Ohio
Hey Tom - I want to thank you personally for your videos. Between what I’ve learned from you and Chad Robertson, my bread is now consistently fantastic. You’re appreciated.
Thank you so much for the feedback. I appreciate it.
How does someone build up enough suspense in a sourdough bread experiment to make me eagerly hit #2 for the next episode. I'm anxious to see what happens next. This is better than anything from Hollywood, seriously! I should admit I don't watch TV or anything from Hollywood. Great job, Tom!
Thank you. That is a very good series.
Was going to write the same. Best then a movie 👍🏼👍🏼👍🏼
Tom either is, or would be, a great, researcher, scientist, economist, or laboratory chief. He is very exact about controlling his variables in each of his side-by-side testing videos. He is very clear about letting the viewers know the measurements he makes and the techniques he uses. He is extremely careful to avoid introducing what we'd call "exogenous" variables into his tests. Great set of videos on how to make sourdough bread!
Thank you. “None of the Above,” but I think I’ve finally found my calling. Thanks again for the feedback. I really appreciate it.
(And I loathe exogenous variables!)
Excellent stuff !. This channel will be a reference channel for sourdough lovers, keep it up Tom!
Thank you!
So I recently visited San Francisco and had breakfast plus bought a loaf of Country Bread at Tartine. I've been baking for 4 years, but this was a revelation. I bought the book, stumbled upon the 5 videos in this series, plus a few more... after 4 baking sessions making revisions to my recipe, starter/levain, temperature, proofing time and shaping I am happy to say YES, IT DOES WORK! - your videos are thorough, and appeal to my hunger for details... maybe they are a little long, but heck, I've been baking Sourdough for FOUR YEARS and had not come close to this level of quality until now. It's taken me some time to un-learn bad habits, but the best motivation is that (almost) Perfect Loaf that I just got this morning. Thank YOU!
Thanks for the feedback. I appreciate it. Also check out my new website at thesourdoughjourney.com
Lots of the info from the videos is summarized there in FAQs.
You Rock!!! Thanks for your videos.
It's all the same, isn't it? One studies technique until one forgets technique. From George Balanchine telling Gelsey Kirland on her debut to dance however she wanted; to master bladesmith Jason Knight who says he didn't start learning until after he received his certification; to someone asking Pablo Casal why, at 91, he was still practicing everyday PC responded because I'm making progress. You've mastered sourdough technique now the real learning starts--as you say it's a journey. Thank you for taking us along. I hope your journey isn't over.
Thank you! It is not. I’m learning more than ever now!
When I go back and watch this video, I am shocked at how much I understood at that time, but it was just the first plateau in a long climb.
Hi, Tom. I've been glued to my iPad over the past few days, watching all your EXCELLENT videos!!! You are an awesome instructor, so precise, delving into all the details of the wonderful and mysterious world of Sourdough Bread, which beginners especially appreciate. I've learned SO much, and you've answered SO many of my questions, which I've had through watching previous videos. It's amazing how much time and effort you put making these videos and your passion and love for Sourdough certainly comes through clear and loud. One thing that fascinates me is just HOW little mess you make!!! I mean, baking with a black T-shirt on???? I, like many others, thought you must be an engineer or scientist or something like that. Anyways, MANY MANY thanks and keep up the great work of teaching us the art and alchemy of SOURDOUGH making. You are a star.
Thank you so much for the feedback. I really appreciate the feedback from those who are are learning from my videos. The black shirt was really just a random selection in my first video and it kind of became my "signature look" as so many people commented on my shirt choice in that original video. I do like to keep my flour under control! Thanks again! If you like science, check out my brand new video series, "Bulk Fermentation: Mastering Temperature and Time." It has some really interesting findings in it.
I certainly will check that video out!! Thanks ! Well, I had a bit of a disappointment today. 🥴 I was planning on baking the #1 bread of the Alchemy series. So, made the levain with my active , flat -test-passing starter ( which, I’d like to add, I discard & fed following instructions of your “How to strengthen your starter” video), at 10pm last night, but unfortunately, the temperature where I kept it overnight was 20C, instead of the recommended 19C. On checking this morning at 9am, it had risen by 20%, but didn’t smell like it should, nor passed the float test! 😩 So, I followed Chad’s recommendation, discarded half and fed with 50/50 flour and water, left at 23C on countertop, but still couldn’t achieve the 3 pass tests!!! It rose by about 50%, but didn’t smell right nor passed the float test. 😳 Not sure what went wrong. I didn’t continue, and am just going to try & keep feeding my starter and try again in a few days. Btw, my starter is about 10 months old and I’ve had some good loaves from it!! 🎃🙏🏻
Hang in there, Tom. Your starter will get stronger as each month goes by. Mine wasn't really strong until I had had it for over a year but now I'm very happy with it. By the way, I add a little rye flour each time I feed mine. It really has helped me.
Thanks. I’ve recently started adding some rye and it is improving.
Tom, each one of your series are very informative and provide precise direction. I too, am a new baker on the beginning of my own "Sourdough Journey", and have faced many of the exact same questions you meticulously examine in your series. I find your videos SUPERBLY INFORMATIVE.
This ALCHEMY series is especially relevant, for exactly the reasons you state in your introduction. Baking is an ART and a CRAFT - performed differently by different hands.
Bravo!
Thank you very much for the feedback!
Really wonderful series (or library) of videos. I'm working toward my own sourdough success at home and these videos have been immensely helpful. You are a sourdough sensei.
Thank you!
I am so glad I found your videos today. I am at my year mark of creating my starter(s) and falling down the sourdough rabbit hole. I have approached the methodology, like you, from a scientific and research standpoint and have baked some great loaves, but today I was looking for answers to the "perfect" loaf - examining an intuitive approach of perhaps setting all the timing schedules down and observing/feeling my starter and bread. Your bulk fermentation videos were fantastic and it was fortuitous that I found this one today. Thank you for sharing your journey!
Thanks for the feedback. I try to focus on one variable at a time in each video, but in this Art and Alchemy series I started to put it all together. I have not perfected much beyond what I show in this video series.
Well done, well done! I mean it! For all the series
Thank you!
i need that you explain everythin with this passion and detail... you are awesome
Thank you!
Thank you Tom! You along with many other UA-cam sourdough bakers have helped me to succeed and have confidence in sourdough bread baking. I will never again purchase yeast!
Thank you!
A great information video on really looking deep into bread making. I loved it. Doing the 3 different loafs method was a great idea and so were the results. 👌
Thank you for the feedback. I appreciate it.
Thanks Tom for the hard work I used a lot of your tips and have made 5 successful loaves. My journey into sourdough is because I'm waiting for my 16 inch ooni pro oven for pizza
Thank you. I have not made a pizza video yet. That is in my future plans.
Great Material Tom! I watched some of your videos with a paper and a pencil. I have been learning a lot from you, so I appreciate it a lot. One important thing I have always in mind is the searching of a great and magical flavour, through the combination of different types of flours. I am a strong believer that the journey of the Artisanal Bread must take that path, the way of magic and healthy taste. Keep on going in that direction. I will follow you.
Thank you for the feedback. I recently purchased five new types of flour and will be heading down that path.
I like this new guy too! Baking does have art dimensions and I'm loving your treatment
Thank you!
that's my birthday 8/5, so i gave you a thumbs up. that, and your videos are great.
Happy birthday! Thank you.
thank youuuuu so much for being sooooi helpful
Thank you. Also check out my website at thesourdougjourney.com
Amazing! Greetings from Spain
Thank you.
Ah nebbish pursuits. Is there anything more laudable or sublime than codifying such a process? No. Nothing is more educational than setting out to learn something, failing and soldiering on to fail better next time. I did that with French bread. Our critical a analysis of failures is the key to ultimate mastery. And mastery in anything takes time. And there is no one way to do anything but there are poor, good, better, and best practices. And finally there are facts and then there are opinions masquerading as facts. And here you are holding the lantern. I look forward to seeing where it leads
Thank you. I think you will like this series.
thanks
Thank you.
If you saw his not so many videos, in one of them in which he travels to Danmark for a workshop, Chad Robertson carries 20 kilos of his own flour by plane. This clearly indicates that he has no confidence at all in doing his own recipe with other flour
Interesting. I think I’ve seen that video but didn’t realize he used his own flour. I’ve had good success with a few different varieties of Central Milling flours, in particular, the Type 85 Old World Bread Flour. It works well with the Tartine method.
Also I’ve heard that the Tartine bakeries are now using flour from Cairnsprings mill, which I’ve also tried, not I prefer the Central Milling flours.
@@thesourdoughjourney, well, in that video he also mentions using a local danish flour instead of his own white flour (this is how he ends up admitting he carried some 20 or 25 kg of flour from San Francisco), which he praises after all (that was also probably supposed to be some sort of compliment for the hosts and local crowd) and which, by the description he makes, I'm pretty sure it's an 85 type.
It's been quite a few years since I saw that video, he says this at around 0 : 44 into the clip, right at the start. And yes, he is using 85% - he calls it like that - stone milled danish flour (and it makes sense : you cannot actually mill wheat by stone to obtain something finer than Type 85, it's just not possible)
So glad you did this series. Explains a lot.
What about adding vital gluten to the flour?
Thank you for the feedback. I have not tried that. I’m still experimenting with different % protein flours for now. But I know others add vital wheat gluten to strengthen their dough.
Sourdough bread art
Thank you.
I very much enjoy and appreciate (and learn from) your sourdough journey(s) thank you so much for your video's!
I use high protein flower for my bread dough but I feed my wheat flour starter with plain flour (11-12%) and my rye starter with whole grain rye (14%). I do sometimes use whole grain rye flower to feed my wheat flour starter before I use it to bake, is makes a stronger starter. I read somewhere that for the strength of the starter it's not so much the amount of protein but more the amount of other nutrients, such as fibers. Rye is even low in gluten. I'm still not sure what comes into place here.
Glad to find out I'm already subscribed to your 3 other bakers :-)
Thank you. Yes, I believe the whole grain nutrients are more important that the protein level for strengthening a starter. Thanks again.
The one and only benefit of getting hit with pneumonia: I can power watch The Sourdough Journey videos for hours on end. And I can tend to my starter and "early-learning-process" loaves; it's a perfect, low-energy demand, limited time on your feet project. Thanks so much for all of your work to create these educational tools. My question here, though: Is there a printable sheet of the processes used for each of the 3 loaves in this series?
Thanks! Good luck. I do not have a printout, but near the end of the video I show a side by side table on the screen of all the steps done the three loaves. You could grab a screen print of that.
Great info!
Thank you!
A word on the starter: A lot of people are very opposed to buying a starter from, say, King Arthur, as opposed to making your own, but really this is rather silly. I can say from personal experience, getting an extremely strong starter from someone else is like night and day. After getting a starter from KA, my starter went from taking 10 hours to double, to tripling in 4 hours. Don't count it out--it can change everything about how you manage fermentation.
Thank you. I am considering that path.
I’m trying to find central milling high gluten flour, I can’t find it on Amazon I’m using King Arthur bread flour
You need to order or directly from Central Milling, or some local restaurant wholesalers sell it.
I'm glad you didn't pick rocket science Tom! That stuff is evil! Also, check out Bread by Joy Ride Coffee on UA-cam, too. This guy is good! He must have had to change his babies diapers because he handles these pumped up loaves as if they were his babies! Also, check out The Bread Code, and Food Geek. Oh yeah, The Sourdough Journey- this guy is a real thinker! Naw man, King Arthur was just a mythical guy!
Thanks. Those UA-cam channels are excellent.
AWESOME
Thank you!
What should I do if my stretch and fold gets interrupted? Do I just pick up where I left off or check a window pane and evaluate the diff variables? Is the stretch and fold more/less/equal in importance vs bulk time overall?
Yes. Forego the stretch and folds and just let the dough rise. In this case I would do a more aggressive pre-shape. Something like a gentle coil fold to build a little more structure at the end.
@@thesourdoughjourney Maybe autolyse a while before adding the levain to offset the lack of S&F?
In the UK we have 'strong bread' flours (my usual is around 14.8% protein) as opposed to 'plain' (you would say 'all purpose') flour. I have stopped using the strong flour as Chad stipulates 'all purpose' flour in Tartine ... are you suggesting I shouldn't and should instead stick with the strong flour?
I have best results with 12.5% protein flours with that recipe. I have a 13.7% flour and it needs to be blended down, or it is too tough chewy. The protein % does not tell the whole story, but this is a general guideline.
“All Purpose” flour in the US can be a very wide range of quality.
@@thesourdoughjourney Many thanks for the guidance 👍
Wishing you, your family, and your starter the best and hope y’all are not impacted by the local shitshow/disaster 100 miles south 🙏🏻
Thanks.
Tom do you think the tartine recipie would still work if i cut in half. or must I do the thousnad grams of flour
Yes. It works. Just cut everything in half. I do it all the time.
@@thesourdoughjourney thanks for always responding
isn't adding the starter after the autolyse and re-mix the dough again could break or weaken the predeveloped gluten in autolyse?
Yes, that could happen, but it is difficult to “overmix” the dough early in the process. The gluten stands re-form while the dough rests. Generally it is beneficial to keep working the dough (handling and folding) early in the process.
What size mat are using to work your dough? It looks like a handy thing to have.
It is approximately 23 inches by 15 inches. It really keeps the flour from flying everywhere and it gives a sticky surface to keep bowls from sliding around when mixing. The brand is “Silpat” but there are other brands. It is typically called a “silicone pastry mat.”
I have a lot of King Arthur bread flour to go through before I can switch to other higher gluten flour. In the mean time, what if I added vital wheat gluten to my dough to increase its gluten/protein content? Thoughts?
King Arthur bread flour is actually pretty good. I was baking during the pandemic and the King Arthur Organic Bread flour was very inconsistent. But I’ve found the regular King Arthur Bread flour to be very good now. You can always add some vital wheat gluten, but I’ve found the KA flour to be much better recently.
You can also buy a bag of higher protein flour and do a 50/50 blend with the KA bread flour. That also makes a noticeable difference.
I call it "Toccata and Fugue"
👍
Sourdough Daddy
Thanks.
bacteria fart bread... um um good
👍