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Tartine Bread Step-by-Step : Part 1 - Beginner Mistakes and Tips
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- Опубліковано 14 сер 2024
- This video is specifically for beginner Sourdough bread bakers and covers the 5 Beginner Mistakes and dozens of other tips. The video follows every step of the Sourdough baking process, using the Tartine Basic Country Loaf recipe and process. The video is brought to you by Tom, a relatively new sourdough baker from Cleveland, Ohio and was created “by a beginner, for beginners.” It covers the end-to-end process and is a "by the book" recording of this popular recipe in real-time. This is not a scripted, “studio bake.”
The 5-part video includes:
- Recipe Selection and Preparation
- Leaven Build
- Autolyse/Fermentolyse
- Add Salt
- Bulk Fermentation
- Stretch and Fold
- Rough Shaping
- Final Shaping of Loaves
- Overnight Proofing
- Scoring the Loaves
- Baking the Loaves
- Summary of Process
The video discusses the Five Beginner Mistakes
1. Recipe Improvisation
2. Flour Substitution
3. Inaccurate Weights and Measures
4. Failure to Monitor Temperature and Time
5. Impatiences
The video also answers beginner’s most common questions including:
- How to select a recipe
- What flours to use?
- What water to use?
- What salt to use?
- How does a Leaven differ from a Starter?
- What are the best bowls to use?
- What other tools are required?
- When is the starter ready?
- When is the Leaven ready?
- Why do we do Stretch and Fold?
- When is bulk fermentation done?
- What is a proofing box?
- Why do we need a proofing box
- How can I create a proofing chamber?
- How do I preheat the dutch oven?
- When is the bread done baking?
- How long should I wait before cutting?
- How can I modify the baking schedule?
- What are the keys to a successful loaf?
If you find this video useful, please like it, share it and subscribe to my channel.
Thank you!
CHECK OUT THE NEW WEBSITE thesourdoughjo...
Part 1: Sections
0:00 Intro
1:02 Recipe Selection
1:45 Beginner Mistake #1: Recipe Improvisation
4:01 Preparation / Cheat Sheet
4:44 Overview of the Tartine Method
6:21 Day 1: Step 1 - Leaven
8:21 Day 1: Evening: Making the Leaven
8:46 Leaven Ingredient #1: Sourdough Starter
10:41 Leaven Ingredient #2: Flour
11:31 Beginner Mistake #2: Flour Substitution
15:26 Leaven Ingredient #3: Water
17:36 Day 1: Evening: Making the Leaven
18:43 Beginner Mistake #3: Inaccurate Weights and Measures
21:11 Day 1: Evening: Mixing the Leaven (finally!)
A few corrections since this video was published...
Based on the newer Tartine Bread Book (Book 3) and a more recent publication of the recipe in the New York Times, each of these versions of the Basic Country Loaf recipe, there have been a few corrections/clarifications:
1) REST BETWEEN ADDING SALT AND FIRST STRETCH AND FOLD - There should be a 30-minute rest between adding the salt and the first Stretch and Fold. This makes sense. It always seemed odd to do the first stretch and fold immediately after all the mixing of the salt. This rest time should be counted as the first 30 minutes of the recommended 3-4 total hours of bulk fermentation.
2) SIX STRETCH AND FOLDS - The recipes now call for 6 Stretch and Folds at 30 minute intervals, instead of the 4-5 as recommended in the original book and in this video. The last two sets should be more gentle to not de-gas the dough.
In this video, it also took over 5 hours for the dough to reach the target 30% rise in bulk fermentation versus the recommended time of 3-4 hours. It is very easy to underproof when using this recipe if you go strictly by the clock, so I recommend watching the percent rise more closely than the clock. If your loaves are consistently underproofing, I recommending adding a 30-60 minute countertop proof after final shaping, before going into the refrigerator. Each time you bake, keep pushing your proofing times until you reach the edge of overproofing. This is a good technique for finding and learning where the dough is "fully proofed."
I have published a new video series, "Tartine Bread: The Art and Alchemy," which addresses these changes (and more) in great detail.
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i guess Im kinda randomly asking but do anybody know of a good place to watch new series online ?
@Alberto Kamdyn try flixzone. You can find it by googling =)
@Jon Terrence yup, I have been watching on FlixZone for since march myself :D
@Jon Terrence Thank you, I signed up and it seems to work :D I appreciate it!!
Tom, I've been baking pretty good sourdough bread for about six months, and I have watched many hours of sourdough videos. Yours are by far the best. I learned so much that I'm confident will take my bread baking to where I want it to be. I can't tell you how much I appreciate that you took the time to make these. What a gift! Thank you!!
Thank you so much for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
😂 your flour collection is like mine but worse!! i only started two weeks ago and have had 5 different starters and started over today with the method you give, but i have 5 different kinds of flour already!!! my husband is like “MORE FLOUR??” 🤯
i have so much faith in your starter method tho.. i’ve watched so many different women and men alike trying to give good sourdough advice, but none of them talk about the chemistry and biology part or give the same information for a successful starter!
i have had 5 failed attempts in my mind, because none of them gave me the same invaluable information you have!
thank you so much.
Good luck. Lots more info here.
thesourdoughjourney.com/faq-starter-creation/
Wish I would have found you sooner! Videos are amazing! Learning so much
Thank you.
Hi Tom. Really glad I found your videos. Although taken a class, only when you start to make sourdough do you realise how much you don’t know. Your videos are really great because you explain everything clearly and precisely which is great for a beginner wanting to know the whys, how and what ifs. Thank you for being so generous with the information,
Thank you for the feedback. I appreciate it.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I am a beginner sourdough baker and your video broke everything down beautifully! I was able to see where my process has been going wrong and how I can resolve issues I was having. Thank you!!
Thank you.
I must be the Miss Improvisation Queen because I have made every mistake you mention! I had to really smile when you pulled out all the flours from your pantry. That is me! It's hard for me to stop doing that! Your videos are SO GOOD!.... because you explain "the why" of the rules for baking sourdough bread not just a Do-Don't list. I am learning so much. Thank you!
Thank you for the feedback. (I still have a few of those bags of flour).
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
My wife does recipe improv with everything. Thank you for putting a name to it. Thank you for your efforts. Thoughtful work here.
Thank you.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Love your presentation: organized, clear & precise. You must be a teacher! Thank you!
Thank you. 🙏
holy shit! This is high quality info for free!
Thank you for the feedback!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thank you for an excellent video! A shoutout to the segment on the measuring system to use and why. I've been on a personal mission to 'educate' every single person who puts up a video for world consumption to get their head around the why and how of making a recipe internationally viable and appealing. I've seen a few lightbulbs go off when I demonstrate the different 'meanings' of a Tablespoon - in the US, in the UK, etc. and the different weights of the variety of salt on the market! Adding 2 T of maldon's to a dish vs 2 T of table salt is a pretty siginficant difference! Well done and keep it coming!
Thank you! I’m still weaning myself off of Fahrenheit, but making progress.
The Sourdough Journey LOL that's the EASY conversion for foreigners to do! Don't rush ...
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Hi Tom, thank you for producing these high quality, well-detailed step-by-step videos. I've followed a few videos in the past that walkthrough the Tartine Country Loaf recipe, but none have provided the thorough guidance and tips that your series provides. I'm excited to share that I've successfully produced two sourdough rounds today with a perfect crumb structure - first time ever! I can't wait to share and recommend your video series with my friends and other strangers online.
Thank you for the feedback. I appreciate it! Also check out my website at thesourdoughjourney.com
Tom, thank you for sharing your experience and knowledge on sourdough bread. This should be a starting point for beginners on this bake. Keep up the good work.
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I have watched all 5 and this has seriously been really helpful. I was baking by the seat of my pants with inconsistent results. Now I always get a very good loaf and I can trouble shoot. Woo hoo
Thank you!
What an amazing video! Can’t wait to watch the rest. Thank you for taking the time to make these :)
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Tom, Thank you for the great information, and production quality of your video series. All the time you put in behind the scenes really shines. You have the best sourdough bread videos on the "toob". I have my first starter frothing up as I write. Thank you again.
Thank you so much for the feedback. I appreciate it.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I just discovered your channel. Thank you for revitalizing my sourdough baking journey again. I much appreciate your in-depth and humorous videos. I learned so much. Hope you see more great videos from you.
Thank you.
your teaching effort...is priceless!!!
Thank you!
Much gratitude for taking the time to do this series!
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
This is what I needed, theory, a lot. Love it!!!!
Thank you. After you get through this initial series, I just released a more advanced version of this process in “Tartine Bread: The Art and Alchemy.” But definitely watch The Sourdough Journey first because it builds on the basics here.
Thanks for the thorough explanations! You are providing the "between the lines" information that is so helpful in understanding the bread making process when working natural sourdoughs.
Thank you! That is my goal. To answer all the questions beginners have that fade from memory by the time the experts make their videos.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Thanks a lot . Your videos were just what I needed to create a great sourdough which had seemed to evade me before.
Thank you!
You have SO much good info here in these videos! I just wish that you seemed to be having MUCH more fun! So serious!
This was my first one. It took me a few videos to get comfortable on camera. When you’re done with that series, watch the “Preview Video.” It is a comedy.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I knew I found my man when you said you were Clevelander and you saw through my soul when you talked about looking at too many books and getting lost. I'm just going to stop now and say even though I'm a "rule follower", esp with recipes, you gave me good instructions!! lol.
I'm just going to end by saying I'll finish my first attempt, knowing it's not going to be great--but I'm going to the store to buy the flour you call for. 😇 because after all, tomorrow is another day!!
Thanks! Good luck.
An excellent explanation of the Tartine Sourdough Country Loaf recipe.
Thank you!
Thank you for the advice! Apparently I didn’t get it to proof enough. 30 % is difficult to achieve exactly! I’ll keep working At it! You really have a ways of explaining and appreciate you follow up. Today I think after watching your video was that I should not start the 30% until I’ve done all the stretch and folds. Thank you
Thank you. I agree. I start lookin for the 30% rise after S&F. The recipe tends to underproof in 4 hours unless you have a real strong starter. I made a loaf today and it took 5.5 hours to get to 30%. Just be flexible and let it take the time it needs. A little heat helps if you cN keep it between 78-82F.
Uh oh. The flour substitution is something I do a lot and could be why I have failures. Such good info! Thank u!
Thanks. It is one of the biggest mistakes!
Haha my husband laughed at me when he heard 'recipe improvisation' haha
Thank you for the feedback!
@@thesourdoughjourney as an engineer, I keep doing 'recipe improvisation'.. you tend to innovate something basically ...haha
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I really love how you explain everything. Thank you for that. I also love your videos 🙂
Thank you.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
When I realized that I cook with recipes and bake formulas, my baking improved immensely. (the difference is accuracy and formulas are not flexible)
That’s a good way to describe it.
Also your videos are very much appreciated. Very detailed and super helpful.
Thank you.
Also really enjoyed the videos..saw a couple of things that I didn't realize..can't wait to try again...and a again. Bound and determined to get a great loaf.
Thank you. Good luck,
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
I guess I do need a kitchen scale. But my Grandmother Never measured a thing. It was a hand full of this a pinch of that and a splash of this other. And she went by feel and say, "Now, that about right," But she was one of the greats of baking.
Once you do it for a while you’ll get to the point where you could go by feel if you’re repeating the same recipe all the time. But the trick with sourdough is to push the hydration level about as far as the flour will tolerate. And going over by 10-20 grams of water can actually make a material difference in the outcome. If you are doing lower hydration loaves (which is what most of our grandparents baked) the recipes are much more forgiving. A scale is a good investment and you don’t need to spend a lot of money. The last one I bought was $17.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Hi Tom! I have watched your videos multiple times for the past week and have decided you are the best teacher when it comes to sourdough!!! For the first time ever I made a really nice loaf due to your videos!!!!
I do have two questions,
1. When making the levain can I cut the recipe in half since it makes so much and we only need 200g? Have you done this and does it come out ok?
2. Do you have a recipe that calls for only bread flour instead of half of bread flour n half of whole wheat? And if so can you do a video on that? Please!
Yes. You can cut the leaven amount in half. That is what most people (including myself) do with that recipe.
If you feed your starter with all bread flour, you can just use that to make the leaven. Robertson uses the 50/50 mix for the leaven because that’s how he feeds his starter.
Thank you and I’m sorry I meant the sourdough recipe have you ever done an all bread flour recipe?
"recipe improvisation" ... story of my life :-D Until sourdough. Got to get a grip on this!
There are enough variables to deal with in a standard recipe without adding more!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Continuing on from your 197 vs 3 countries using metric vs imperial. I would like suggest adding temperatures in metric as well. Well presented series from a Canadian neighbour.
Yes. Thank you for that recommendation. I have tried to do that more in all of my subsequent videos.
@@thesourdoughjourney wonderful. thank you.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Excellent video. Great job. Very detailed.
Glad it was helpful!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Trying to up my sourdough game, because I have had some great successes and horrible flops. The recipe improvisation info struck a nerve - thanks for that. The other areas where I need to start paying real attention to are time and temperature. Not a detail-oriented person - but I really love good bread. Thanks.
There are enough uncontrollable variables in the process without unnecessarily adding more. Take the controllable stuff when you can get it (measurement, following the recipe). It makes for more enjoyment downstream in my opinion.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
Great video, very much needed information! Thank you!
Thank you!
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
love your videos! please keep them coming!
Thank you!
Love the detail in your videos. I made my starter beginning with bread and whole wheat flours then feeding with AP flour l:1:1 ratio. Can i use my starter for the bread recipe in this video, or is this recipe specific to the 1:2:2 ratio starter?
You can use any starter with the recipe.
Tom, great series. Your videos are the most informative and best explained I have seen and I am really looking forward to using the knowledge you have so graciously shared with us. I particularly like the way you delve into the ambiguities in Tartine and work out how to resolve them.
I have a starter question. Chad Robertson's maintenance routine call for discarding 80% of the starter and replacing that with 50-50 water and flour blend. So, for a 100g starter one would discard 80g and add 40g each flour and water to the remaining 20g starter, building it back up to 100g. (As I understand it that is basically a 1:2:2 feeding). That's a LOT of waste, especially since the Tartine basic country bread recipe only calls for a tablespoon of starter (say ~20g). Since starter maintenance is based on chemical and biological reactions, it would appear that it ought to scale to any size as long as the ratios are maintained properly. Thus, if one maintained, say, a 30g starter, discarding only 24g per feeding (6:12:12) that ought to be sufficient. Taking the ~20g for the recipe leaves 10g, so plenty to feed again at 6:12:12.
Am I correct that this would work? or is there some minimum quantity of starter needed for it to develop and mature properly?
Finally, is there any possibility you could provide a short video for us bakers that only bake intermittently on how to maintain a starter in the fridge with weekly (or so) feedings. How to feed such a beast and what to do and when to do it to get a good leaven from such a starter.
P.S. You said below that you are not an engineer. Are you, by chance, a musician? Piano?
Thank you for the feedback. Yes you can scale down the starter to a very small quantity. Really the smallest manageable quantity where you can still get the measurements pretty close will work. At some point, your losing more on your stirring spoon than you are keeping.
I will add the refrigerator starter maintenance to my list of topics. I have always kept mine on the countertop so I’ll need to do a refrigerator version for a few weeks to work it out.
My background is in business but I am also a musician. Yes a pianist, guitarist and singer.
I’ve recently published some great NEW content:
How to Read a Sourdough Crumb: Underproofed or Overproofed? ua-cam.com/video/JzvZ6vMxHcw/v-deo.html
The 10 Secrets of Sourdough Success ua-cam.com/video/XRqHQzd3WTM/v-deo.html
Experimenting with Bread Flours ua-cam.com/video/dkHiXyPBr4w/v-deo.html
I’ve also created a NEW SOURDOUGH WEBSITE at thesourdoughjourney.com
Please check it out!
thanks for the detailed video!
Thank you for watching.
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You mentioned you are making your leaven when your starter is at its peak, 3-4 hours after feeding. However I know you say in other videos that you usually feed your starter at 8am, and here you are making your leaven in the evening. Can you explain further? Do you feed it your starter a second time in afternoon on days that you bake?
Yes, when I prepare to bake, I feed my starter a few times the prior day and time the last feeding so I am catching it at peak to make the leaven. If may seem wasteful, but it makes a big difference, in my experience.
@@thesourdoughjourney thank you! Your videos & information have been immensely helpful
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I love your videos. They are very helpful. I'm fairly new at sourdough. If my kitchen temp overnight is 70-71 should I change the temperature of my water when making the levain? Thank you!
The water temp is not very important for the leaven. Especially if you are doing it overnight.
Thank you for your help
It is my pleasure.
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Another great video !
Thank you!
THANK YOU FOR THIS VIDEO
Thank you for watching.
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Thanks!😊
Thank you!
hello Tom!
i need your help (or someones)
i watched and apply a lot of technics you shown, also read the tartin book at least 3 times........
but i keep making freesbee like breads (dont grow in the oven)
the only thing i guess im doing wrong is that i dont have a combo cooker, duch oven....
i bake in a regular oven with a stone and a dobble botom pot to mimic the duch oven.
do you think that this could be a mayor problem? regarding the final shape
(by the way, when i bake breads with levain and starter conviened they come out perfectly)
cheers!
keep doing this amazing job
Diego
Thank you. You should be able to still get some height in your loaf by baking on a baking stone and as you said covering it with a pot. You can also try adding steam by adding a pan of boiling water in the bottom of the oven while the bread is baking. If your loaves are flat you may also be using weak flour, overproofing, or weak shaping.
@@thesourdoughjourney thank you Tom!
My skills shapping the dough in the final stage is not the best lol.
I will try to improve and find a better flour too.
Thanks again for your time and your vids, love'em
Cheers from uruguay
Tom my man! i kind of figured out my problem, my dough didnt passed the window pane test, i had to develop more gluten and now im doing fine, thank you for your help
@@Diego-gz1pl Great! I'm happy it worked out for you.
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Love your videos! So much info I have to watch again and again. At what stage in your process are you developing yeast? I understand gluten formation but not the yeast process.
The starter is developed overnight (the leaven) before the day of baking. Once the leaven is added to the dough, the fermentation (yeast and lactic acid bacteria development) starts at that point.
Hi! Can you tell me the proteins of both flours? I live in Europe and I am not sure which one to choose.
King Arthur Bread Flour is 12.7% protein. The King Arthur whole wheat is a whole meal flour (medium grind) and it is 13.8% protein.
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Any chance you are an Engineer? You remind me a lot of myself and the way I approach things new things. I really enjoy your explanations and attention to detail. I just bought the Kindle version of the Tartine book and through watching your videos, I'm picking up on a few things to change. My bread made to date has tasted good, but they haven't gotten the rise as shown in the book and all the UA-cam videos. One other question - what brand of digital thermometer do you have? I like that style and would like to get one for myself. Thanks, again.
I am not an engineer, but have often been told I think like one. The thermometer shown in the video is All-Clad, but is over 10 yrs old. www.williams-sonoma.com/products/all-clad-instant-read-digital-thermometer/
I just upgraded to the ThermaPen which is expensive, but top of the line speed and quality.
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Dude I've had 'super tough' Pyrex glass mixing bowls crack when using metal utensils in them. It's a big no no for me now, I use a latex spatula and they are awesome for scraping bowls down.
Thanks for the tip. I was not aware of that.
force of impact vs thermal shock.
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Tartine uses Cairnspring Mills stone milled flour, and Chad Robertson stands by it. I loved reading Tartine #3!
Thanks. The more recent podcast by Chad Robertson is also interesting. A diversion from the “classic” Tartine method but interesting.
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As a past donut baker, I can attest to the importance of dough temperature. It was partnered with dough density, (water content).
The Asian doughnuts were made with soft warm dough, while many traditional, slow rising donut doughs were cold & very firm. Which is better for sour dough bread ?
Thanks. I’ve gotten great results with both warm and cool fermentation.
The slow, cool fermentation creates a more complex, sour flavor.
The warm fermentation creates the most beautiful crumb and loaf texture, in my opinion.
What did you want to do when you were ten? It had to be something to do with chemistry, is my guess. After proofing I can't slash successfully. Can you suggest a solution?
I was always interested in science and chemistry as a child. Always doing experiments. 😉
If you are trying to score room temp dough it is very difficult unless you have very firm dough. Some people put the shaped loaf in the freezer for 20 minutes to firm it up before scoring. Also try wetting your razor blades with olive oil or water.
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Hi, thanks for the amazing video, I want to ask if you have made a video for making the starter?
Thanks
Thank you. I have not made a starter video yet. That is on my list of topics coming up in the next few months.
@@thesourdoughjourney looking forward to it 😊
I have a new video for how to create a starter.
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Is there any reason i cannot halve this recipe? Maybe make all the leaven since it's such a small amount of starter, but only use 1/2 the amount of fermented leaven as called for, with corresponding amounts of flour and water in the recipe. 1. I am new at this and have been unsuccessful thus far, and 2. I live alone.
You can use half of everything.
65 degrees Fahrenheit overnight- what happens if the house temp drops below overnight? I live in a cold Victorian cottage in England. Buying a bread proofer but lowest temperature on that is 21 degrees ? Help!
Your starter will just take a little longer to rise. Mix it a little earlier. Instead of 12 hours it may take 16 hours to rise, for example.
Can low gluten flours be used with a Rye starter, e.g. Wholegrain spelt?
Whole grain spelt is incredibly tricky yo work with. You won’t get the exact same results you see here. I’d suggest finding a recipe and method specifically formulated for that flour.
You can generally use a rye starter with any recipe.
I’ve made 7 tartine recipes now. The last one I didn’t have 100 g of whole wheat so I used 1000 of bread flour. That really did mess up my loaves. What do you suggest if you want to make 100% bread flour Tartine recipe? Could it be done?
I haven’t tried it qmd wouldn’t think the 10% would make that much difference, but the whole wheat flour can be much “thirstier” than bread flour. You could try taking the total water down from 750g to 700g. That should help compensate for the difference.
LOL I’ve messed up soooooo many cooking and baking recipes (non-bread recipes) by doing recipe improv 🤣 the problem I have is that my husband is allergic to dairy so then I have to swap certain ingredients which doesn’t always work out. That’s why I try to follow dairy free or vegan recipes for baking lol
It all starts with the recipe.
Do you let the dough rise after the shaping but before you put it in refrigerator?
In this video I do not because it was fully proofed at 5.5 hours of bulk fermentation. Sometimes if I do shorter bulk fermentation and the dough still feels like it needs more time as I’m shaping it, then I leave it on the countertop for 30-60 minutes after shaping, before fridge. This is really a judgement call. But I’ve found the recipe has a tendency to underproof for me even at 4.5 hours so I have been doing 30-60 minutes on the countertop (74F) before the fridge. I recommend trying it a few times until you really start to push the edge of overproofing. That is where the best crumb is found.
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I have a question: to make the levain, is it necessary for the starter to have doubled its volume? What if my daily starter feeding time does not coincide with the levain preparation time, I usually feed it at 10 pm. Thanks and regards (estoy usando un traductor)
You generally want to use a leaven as it is peaking, but you can also use it before peak.
If you want to to stretch out the time to peak (slow it down) do a higher feeding ratio.
When I do an overnight leaven, I use a very small amount of starter and feed it 1:10:10.
@@thesourdoughjourney thank you Tom!
I purchased this book a few months back to bake the Tartine way. I appreciate your visual instructions but I am having trouble with the beginning leaven and starter making process. Chad goes into steps to make leaven and the starter. If you can provide a visual instruction of the leaven process you mentioned you would in a separate video. Thank you for your videos.
Thank you for the feedback. Yes I will be working on a video specifically around creating the starter, following the Tartine method. I expect to have that done in the coming weeks.
@@thesourdoughjourney That should be about ten minutes long! ;-)
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Hi Tom from 🇨🇦 Canada, Love your videos on The Sourdough Journey, very informative and detailed…!
I wonder if you have or you could recommend a recipe for Sourdough Rye Bread ???
I have Rye Sourdough Starter….
I usually use organic bread flour (it’s brown) .
I’ve tried to bake Sourdough Rye Bread from few recipes on UA-cam, but I’m not very happy with the results… Grace
Hello. I don’t bake with a lot of rye. It is very tricky to work with. I recommend checking out the recipes on The Perfect Loaf website. There are a lot of good reliable recipes there. I recommend starting with a smaller percentage of rye and eventually working your way up to higher percentages over time. It also ferments much quicker than wheat flour, and has less gluten so it produces more dense loaves.
@@thesourdoughjourney Thank you for your quick reply with a great recommendation... I'm Polish/Canadian, I love rye bread. I did bake sourdough rye bread a few times this year in Challenger Pan....and always comes out flat... I also have learned a lot from watching your videos....they are EXCELLENT...!!!
Tom, thanks for this indepth tutorial...many 'ah-ha' moments. One question I have...is the flour and water for the levain build separate from the main recipe or does it come out of the whole, 1000g flour, etc. (also the 50g wtr w/salt add)? Thanks, Mark
Yes. The leaven is Separate from the main recipe.
The reserved water and salt is part of the main recipe.
Any advice about adding hard white wheat berry fresh milled? How to add it to this recipe?
Or fresh mulled spelt?
I haven’t made flour substitutions with the recipe. I recommend finding a recipe specifically for the type of flour you plan to use. There are some very good recipes on this site www.theperfectloaf.com/recipes/
Fanstastic effort, as a beginer weekend baker, I've really learnt lots from your videos! Here's a question. Since most recipes ask for a 20% starter to flour ratio, would it make sense to observe the behaviour of the starter with a 1:5:5 ratio over a period of time to observe when peak fermentation occurs? That gives us a ceiling for the time we can go before the levels start to fall as its more or less replicated when proofing the actual loaf.
Thank you. Good questions. Starter maintenance is really about keeping a moderate yeast population alive, not trying to optimize its production every day. When baking bread, your asking the yeast to step up for the “big game” and maximize its potential. It’s just two different objectives. I’ve seen some alps try to draw a correlation between bulk fermentation time and starter feedings. If you look at a large number of recipes, you’ll see that bulk fermentation can be dependent on many factors, not just starter % and time. I recommend really studying the rise and fall times of your starter and experimenting with 24-hour 1:1:1, 12-hour 1:1:1 and 24-hour 1:2:2 to really understand the behavior of your starter. Bulk fermentation is its own topic. I have a few videos that explain it better than I can do here! Thank you for the feedback.
@@thesourdoughjourney thanks for that. Very good points indeed. I binged on almost your videos and I'm starting to understand the science behind sourdough baking. Btw, your video on sourdough bulk fermentation is possibly the best there is on youtube. This channel neeeds a bigger audience!
My first three loaves were flat. My last loaf was a semi success. My levain floats, I create good surface tension in the preshape. My dough looks and behaves exactly like those in the videos until it is removed from the refrigerator. It only rises about 30%. This proofing stage is what I am now struggling to understand.
I have come to the same conclusion regarding dough fermentation mimicking starter activity under the same temperature conditions. My starter takes 12 hours to double. Do I adjust the proofing and retard stages to accommodate my starter’s schedule? Perhaps the key lies in adjusting the feeding of my starter, or increasing the initial percentage of starter from 20% to 30%. Anyhow, I will be watching the video suggested here in search of an answer.
@@yellowbird500 I would focus on trying to strengthen your starter rather than modify the recipe to accommodate the starter. I would go back to the basics of your starter maintenance. Focus on exactly 1:1:1 feeding by precise weight and try to keep the starter at a temperature of 76-82F. Wait until the starter reaches its peak, then discard 2/3rd and feed it 1:1:1. I call this "peak to peak" feeding. Don't look at the clock and don't feed more than 1:1:1. Just time it to feed at the peak. Within about 4-6 feedings you should see your starter strengthen significantly.
@@yellowbird500 what is your surrounding temperature? 12 hours to double seems like a weak starter if you're growing it in optimal temperatures. For me, i have to deal with room temperatures around 32celcius and that means the BF timings from most guides don't apply to me. I was on the verge of giving up.... 6 flat loaves and then finally a glimmer of hope when I finally found a cold autolyse technique yesterday that is recommended for the tropics!
Absolutely amazing videos! I’m going to reduce my leaven volume to 200grams but do I also reduce the tablespoon of starter when mixing the leaven?
Thank you. Yes, you definitely only need 200g for the recipe. The “tablespoon” measurement is somewhat imprecise. I use 10g of starter with 100g of flour and 100g water. That is a 1:10:10 feeding which creates a nice slow leaven build overnight. Depending on the temperature of your kitchen, you may need to adjust that ratio higher or lower to get the timing right so your leaven is ready in the morning. You can also control the timing by controlling the water temperature. To slow it down, mix with colder water. To speed it up use warmer water (never over 85F/25C).
@@thesourdoughjourney thanks for answering me so promptly! I'm working my way through your videos...they are fantastic!
@@janetangel4940 thank you. Also check out my website at thesourdoughjourney.com The videos are a little better organized there than on UA-cam. And there is a lot more content there.
@@thesourdoughjourney Will do...thanks again
Hi To, honestly I was surprised by the level of details in your video, and I did many mistakes you mentioned. I have a question , do you have any recommendation for mixing with stand mixer? I have one but I am not quite sure how long I have to mix the dough? and if I have to do the stretch and fold also? Because some say don't need any more kneed . Thanks
Thank you. I don’t use a stand mixer, but you can use it for initial mixing. You want to use a low speed and only go for 2 or 3 minutes at a time, then let it rest for a few minutes, then mix again, until the dough pulls away from the bowl in a cohesive ball (you’re looking for the same things you’d look for when hand mixing).
Most people who use a stand mixer only use it for the initial mixing, then they do the stretch and folds by hand.
Can I add extra salt or will that throw the recipe off too?
You can go up to about 3% salt as a percent of flour weight. As you get closer to 4%, it will stop the fermentation.
Can sour dough bread be made with fmf?
Yes. It is tricky. It will ferment much faster. And unless you sift the flour, it will be more dense. But many people do it.
tom... I'm older than middle aged subsequently I do not use middle ages eincorn flour, are there older flours that i can use
Yes, there are also the ancient grains… 😀
@@thesourdoughjourney tom, ancient grains are much more appropriate for ancient people, i appreciate your pragmatic approach
Tom I can’t find the recipe for the dough I found the recipe for the levin
tartinebakery.com/stories/country-bread
Hi I started my starter from one of your videos doing 25grams of starter and 50 grams of flour and 50 grams of water but in this video you saidnyour starter is maintained at 50 grams of starter and 50 grams of 50/50 of Florida and 50 grams of water so now that I'm on day 7 am I doing it wrong g I thought I was doingnit right doing a 1/2/2/ ratio please help me understsnd. Should leave 50 grams of starter the next time I feed it ot 25 grams
Are you creating a new starter or maintaining an existing starter?
Can I use hard white flour, fresh milled, in place of the hard red?
For the whole wheat portion, yes.
I have Einkhorn AP it is whole wheat flour. Right now I can’t get bread flour. All stores are sold out. Any suggestions?
The Tartine basic country loaf recipe won’t work very well with 100% whole wheat substitution. I’d suggest checking out the Jovial website. They make einkorn flours and have lots of recipes there specifically for einkorn.
At the beginning of the video you shared 1:1:1 ratio for the levain. 50g started, 50g flour, 50g water? Is this wrong?
That is the ratio I keep my starter. But the leaven is a different recipe shown later.
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what type of flour doyou use for a syartwr
50/50 mix of bread flour and whole wheat flour.
Every recipe I tried from all the major books have made my dough. Wet. What am I doing wrong that it seems so wet. And runny and not dry and puffy like the videos?
Sounds like you’re using a weaker type of flour. Try lowering the hydration by 25g per loaf.
@@thesourdoughjourney I'm using King Arthur Organic Bread Flour
Thanks for the videos, Tom! They are extremely helpful! Questions about the starter.
1. The book and your other video recommend feeding the starter with 1:2:2 ratio. At 10:10 you mention 1:1:1 ratio. Why the difference?
2. Also you mentioned that you've fed the starter 3-4 hours before (so it was 4-5PM), but the recipe suggests feeding the starter in the morning. Do you just delay the feeding when baking or just moved the feeding to afternoon?
3. My starter doubles after ~4 hours, but it triples after more hours. When should I use it? The recipe says "The night before you plan to mix the dough, discard all but 1 tablespoon of the mature starter." Does "mature" here mean a starter after more than 4 hours? The book defines "fresh" and "young" to be 2-4 hours for 1:2:2 ratio. This is a bit confusing.
Good questions. 1) I made a mistake here referencing the feeding ratio as 1:1:1. The book recommends 1:2:2 for daily maintenance. But in reality, there is not a big difference between those two.
2) When feeding the starter before baking you want the starter to peak right before using it to create the leaven. For routine, daily maintenance I feed it once a day in the morning.
3) your starter is strongest slightly after it peaks. Doubling vs. tripling doesn’t really matter, as long as it has “peaked” (I.e., stopped rising and not yet falling, but flattening on top).
Mature, generally means “peaked.” “Young” means not quite peaked and still rising.
Any references to timing in any recipes and books are difficult to use because everyone’s starter is different and the timing is highly dependent on temperature.
I have lots more info on this topic on the starter related sections on my website here thesourdoughjourney.com/encyclopedia/
Any way to get your printout? I love your videos. I forward them to my friends.
Thank you for the feedback! Sorry I don’t share that worksheet because it doesn’t really stand alone without the Tartine book and would raise more questions than answers. I suggest keeping a notebook as you bake, then after a half dozen bakes, you’ll know what you need on your own customized worksheet.
The Sourdough Journey Ty, for your reply. I have the book and have watched Chad’s videos numerous times. I notice that the directions on the Tartine websites, his videos, and the book, all have a few differences. Any comment on the differences? I’m doing a rye leaven tonight. Was just hoping for the format with variables. But, I understand your response because it’s necessary to be absorbed in Tartine versus other methods to understand and get the most out of your specific worksheet.
@@terahble8369 If you're comfortable posting your email address in this reply, I'll send the worksheet, then immediately delete it.
@@thesourdoughjourney Hello, Thanks for the series. I am enjoying them and I have referred my two daughters to your site. I gave them the Tartine Book and I mailed them some of my year old starter. So no excuses! I have my log from 2007 citing every loaf I have baked. I started with "Bread Baker's Apprentice" and then settled in on Tartine. Thanks again. Dave
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I love your channel! I’m starting on my sourdough journey and have been reading and creating my starter for about 3 weeks. My overnight kitchen temp is 76 and during the day it’s 78. I’m assuming It wouldn’t be possible to create a leaven overnight at that temp. Using the tartine recipe for a leaven, can I create the leaven during the day at my kitchen temps?
Yes, you can create a leaven during the day and it will still work fine. Another trick to try, is mix the leaven at night and put the jar it in a bowl of ice. It delays the start by about 4 hours as the ice melts and the leaven comes up to temperature. Then it will start rising about 4 hours after feeding. It takes some trial and error. Maybe try it sometime during the day so you can watch it and time it.
Also check out this video which is an updated version of the entire Tartine method. ua-cam.com/video/WVebYEH63xM/v-deo.html
Have you tried using "White whole wheat flour" Vs. just "whole wheat? If so what were your results? I have watched quite a few of your videos and I don't recall you addressing this.
Good question. Yes I’ve used white whole wheat (not in many videos). It is OK but not great. It’s a lower gluten flour and it doesn’t quite have the flavor of darker whole wheat flour. It produces a more closed crumb than bread flours but more open than darker whole wheats.
@@thesourdoughjourney Good to know. I am trying it today to see the difference. Right now my biggest problem is getting my Starter to behave predictably. Even when my ambient temp is ideal it typically takes my starter 8-12 hours to double. This was causing me serious problems when building my Leaven and going into Bulk Fermentation. I have been compensating by using around 60 grams of Starter when building my Leaven, rather than the 1 tablespoon recommended. Anyway, thanks for all your detailed and informative videos, they are helping me tremendously and the breads are a hit with my kids regardless despite not being technically perfect. Cheers from Northern Ca!
Thanks for the excellent videos, very informative and detailed, just what a beginner needs to understand bread baking rather than strictly following a recipe. I have a couple of doubts about the Leaven, for you or for anyone that is knowledgeable enough to answer me... as I understand, in this case to make your leaven, you basically used a ratio of 1/17/17. Is this ratio more or less what most recipes use for sourdough? I'd like to understand more about this, for example can I do a ratio of 1/34/34 if one day I need double the amount of bread? or in that case I'd do 2/34/34? hope my question makes sense, not sure if you explain this later on in other videos...
Thank you. Good question. This recipe follows a very high feeding ratio for the leaven (as you mentioned something between 1:10:10 and 1:20:20 depending on how accurate the "tablespoon" measurement is). This is a peculiarity of this recipe because the leaven is created overnight. So it needs to do a very large feeding so the leaven is not "past peak" by morning. If you are following other recipes where you make your leaven in the morning and bake in the afternoon, for example, some of these do 1:1:1 feeding, or up to 1:5:5: feeding. The idea is that you want your leaven to be peaking right before using it in the recipe so you are using different feeding ratios (and/or temperature) to regulate the "peak time."
There is another aspect to the Tartine recipe where Chad Robertson, the author, prefers what he calls a "young leaven" so he does a very high feeding ratio 1:10:10 or more, to keep the acid level very low. Higher feeding ratios create lower acidity leavens and lower feeding ratios (1:1:1) create higher acidity leavens. This creates a somewaht subtle difference in the flavor of the bread.
If you want to double a recipe, you would essentially just use equally larger amounts of starter, water and flour to create a larger quantity of leaven (essentially your 2/34/34 example) but people generally do not express it that way. It is expressed as a percentage of the total flour weight of the dough. So for a 1,000 flour-weight recipe like this, we need 200g of leaven so you back into the amounts using the feeding ratio (1:17:17). If you doubled the recipe, you would make 400g of leaven and back into the required amounts (which are double the original amounts, in grams) using the same feeding ratio. Hope that makes sense.
Ok, thanks for the clarifications
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Sometimes my sourdough will rise in the fridge and some times it don't..I do find that when it does not I get really good rise in the oven..Any advice would be appreciated... Great vids Tom.
My dough rarely rises in the refrigerator. If it is well proofed before going into the fridge you will not see much rise. The cold temperature shrinks the mass of the gasses in the dough so although it is still fermenting, you won’t always see it.
@@thesourdoughjourney Thanks Tom..
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Will my starter be okay if it was not made originally with bread flour? I have been feeding it with AP and if this is not going to work for this recipe (I will now use KA bread flour and wheat in the leavan) I will begin with a new starter.
Yes, any starter is fine because you’re using such a small amount.
@@thesourdoughjourney thanks for your response. LOVED the 50 ways to kill your starter. Fantastic.
C Car thank you. That was one of my favorite videos to make.
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I have a question..on bulk fermentation over night-how do you achieve without the stretch and fold. In the book it says you can bulk rise overnight and final rise during the day. WHAT?..
I don’t think the book says you can do bulk rise overnight in fridge. Only final proof. Bulk rise in the fridge generally doesn’t work due to low temp.
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👌👌
Thanks! 🙏
Does spelt have a different affect from any other whole wheat flour? I always use spelt when whole wheat is called out in a bread dough ... I don’t even stock anything else. Just wondering if there is something else I should be doing when I drop spelt into bread.
Yes, spelt behaves differently than other flours. I’d suggest finding a recipe that specifically calls for spelt flour rather than doing spelt substitution for other flours in a recipe.
From a text book for professional bakers (in my translation): "Spelt has more proteins and a different composition of amino acids than the common wheat. The gluten quality is also different, with more water-soluble proteins. Sieved spelt can replace bread flour in bread making but requires more liquid." So it's more thirsty.
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how can I print your cheat sheet?
thesourdoughjourney.com/tools/
If you use more starter or levin then the recipe calls for, meaning 20-30% more will that cause problems.
I agree. I always use then 20% called for in the recipe.
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I recently made this bread from the book, but it was a little flat. I think my biggest issue was I didn't stretch enough I barely pulled it. And I definitely didn't stretch the top properly during the shaping. I am trying again today after watching all of these. If I missed it I apologize but did you post your cheat sheet list? I am sure I can make one but as a college professor, I hate to reinvent the wheel.
Thank you for the feedback. I don’t post the cheat sheet online because it requires the Tartine Book as its companion to work.
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Does a region's relative humidity affect the weight of flours?
Yes. The same bag of flour at higher humidity levels will weigh slightly more. I do not know if it would make a material difference in the outcome of a recipe. I believe that the impact of temperature on bulk fermentation time would significantly outweigh any minor weight differences due to humidity, but I am speculating.
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Can I download the recipe
tartinebakery.com/stories/country-bread
Please can you provide technique to help when shaping sticky dough? All good until I have to do the final shaping. Unless the board is floured ( and my hands), the dough sticks and begins to tear.
It is challenging and really takes practice. People either use flour or water. If you use flour, try flouring your hands more than flouring the loaf, and move quickly. Other people use a spray bottle and spray water on their hands and the loaf. This definitely works but makes the dough slippery,, so it takes some practice also. Sorry I cannot be of more help. I watched a lot of other shaping videos and you can learn some techniques there, but it really takes practice in the end.
I will try to show examples in future videos. Thanks for the feedback.
Ever use Challenger Bakeware ? It is highly highly rated. It is cast iron and oval in shape. I used it twice now and the crust (especially bottom) has a weird texture and bite. You do the usually preheat and a gush if steam is emitted when the lid is removed prior to loading but then you use ice cubes to generate the steam. My breads lack luster as I would get with another cloche. I will try to spray water on the top of the bread prior to replacing the lid.
Have you other suggestions? Also, thanks for you reply re: sticky dough. It looks like the bat you use is better than my wooden board.
Laurie Liner I have not used the challenger. I’ve seen other people use it and most but not all like it. I’d try it without ice cubes or added moisture first. It seems like it should behave like a standard Dutch Oven and should not need added steam.
@@laurieliner6635 I have not used the Challenger pan but I have seen other people use it, mostly with pretty good results. I'm not sure why you would need to add ice cubes or other water sources for steam. I'd probably recommend just trying it without these (the same I would for a normal dutch oven) and see what it does without ice/water added for steam. Because it is a heavier vessel, it may also preheat differently than what you are used to. I would recommend trying to extremes with preheating. For example, try preheating for 1 hour to get it super hot. Try preheating for 20 minutes. And try baking in it cold without preheating the oven or vessel. I have a feeling it will behave quite differently based on the mass/weight of the vessel.
Good luck. Please report back on findings.
I’m just deciding to start this sourdough bread journey and I’ve decided to stick to your advice and step by step videos but out of curiosity. Does the tartine recipe make a “sour” sourdough? I don prefer my sourdough with that sour flavor. And want to stick to just one recipe to follow but not sure how this recipe will taste in regard to its sourness. Hope my question make sense
Thanks. Tartine actually makes the mildest, least sour loaves you will find. So it is probably a good fit for you. Also check out my website if you are following Tartine. Lots of good info there thesourdoughjourney.com
Want to try this recipe but there is no such thing as 65F room temperature in Austin Texas except in the winter. What would you suggest?
Go by percent rise rather than time. The recipe only calls for 20% increase in the leaven which can happen quickly at higher temperatures. If needed you can refrigerate it (if it rises sufficiently the night before) then bake with it in the a.m.
The Sourdough Journey I was able to find a 70F spot for overnight and then this morning put it in my Brod and Taylor to speed it up. My starter and BF love 77F but I wanted to try the Tartine. Have about another 90 minutes before shaping. Making a really nice dough so far. Using Rouge de Bordeaux WW from our local mill, Artisan Craft from Central Milling and KABF.
@@debramarvin How did it come out?
The Sourdough Journey Good! I was trying out mini boules which as you know are harder to shape.
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