Comparing Tartine Country Bread to my Master Recipe | Foodgeek Baking
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- Опубликовано: 12 июл 2024
- The Tartine Country Bread is considered to be the holy grail of sourdough bread. Today I am baking the Tartine Country Sourdough Bread and comparing it to my master recipe.
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#bakertries #chadrobertson #tartinecountrybread
00:00 Teaser
00:10 Intro
00:20 Background
03:00 Mixing
05:22 Stretch and folds
08:09 Shaping
11:20 Baking
12:57 Crumb Comparison
13:43 Sniff'n'taste test
14:31 Conclusion 
Хобби
"Everything should be as simple as it can be, but not simpler." (attributed to Einstein, but who knows if he actually said it like that). I really think that Sune has found the sweet spot of simplicity in his recipe. More steps or more complicated procedures are fine, but they need to be justified by consistently superior results. I've also enjoyed his journey towards simplifying his recipe over the past couple of years.
The statement is a simplification of _Occam's razor,_ named after the English Franciscan friar, philosopher, and theologian, William of Ockham, from the 13th and 14th century. en.m.wikipedia.org/wiki/Occam%27s_razor
Foodgeek Sune I see you have seen my comment i follow you 💯 I haven't made any sourdough starter or baked any sourdough breads I watch the video with Tartine country sourdough bread and your sourdough bread recipe both of the breads are the same we need to give thanks back to Chad from Tartine for putting back sourdough back on the map what will you be doing as an experiment this weekend bye 👋 from 🇨🇦 #YSW where I follow you 💯 from
As a guitarist who is now baking sourdough recipes, I loved the Lucas Brar t-shirt!
I too, tried both recipes. I use your recipe when I bake bread. It's my standard. It's the FoodGeek Artisan Loaf. Blessings Sune!
Thank you
It’s really the jazz in the background that makes these breads work, can you list some of your favorites, thanks!
Very interesting experiment, Sune. Thank you for making the effort to compare two similar but different methods. I'm not surprised that the results were similar. I've concluded there isn't one "right" method that always works. In fact, I would say there is only indispensable skill to cultivate: the ability to "listen" to the ingredients, interpret their many messages and signs, and know how to respond/what to do.
I’ve been baking sourdough since the late 80’s. The fast food chain Hardee’s had a breakfast sandwich called The ‘Frisco made on toasted sourdough. I learned how to make it because I couldn’t find it in the local bakeries and stores. I guess I was ahead of the trend. I stopped making it around 2000 because I got tired of maintaining the starter for only baking a few times a year. Now I tend to make it just at holiday season. I rehydrate dry starter about a month before I plan to bake.
Master bread maker, the sensitivity of handling the hydration shows master level experience. Loved the labelling, looked like they were plucked from the screen 😁. Great video 👍🏻
Thank you for being so consistent. It takes endurance to do that.
You're such a great explainer and you take so much care to every single detail. Thank tout so much Sune
Six years ago I started making SD using the Tartine recipe. Then I found FoodGeek two years ago. I now use a hybrid method. … but if I had to absolutely adhere to one or the other…. I’m with Suni “absolutely”!!!
I have been baking bread for two years now and have always used the Tartine method with great results. However I love the idea of using rye flour as in your recipe so I will be trying it this week. Thank you so much both for your recipe and for all your hard work in preparing videos to help us learn. Very, very much appreciated.
Seeing the end results with your technique being so much more approachable to make at home I think yours is definitely the winner they both have an equally beautiful crumb and yours has the added bonus of the rye flour so to me yours is the winner! and for my first time making sourdough I’m gonna follow your recipe thank you so much for your in-depth teaching techniques
I'm going to try this experiment myself. I've been watching your videos for several months, and this is one of the most helpful for me. I think I have been overfermenting my bread, since I use a proof box during the process. Your process is so simple, I love it! I also have quite a bit of r;ye and r;ye blend flour I would like to use, and your recipe achieves a lovely crumb with rye.
The Tartine Country Bread is my standard sourdough, along with a variation that I came up with based on Bakers Math for a San Fransisco style Sourdough that is all white bread flour. However, Sune’s soft sandwich sourdough is my go to for sandwich bread. I also really like the Master Recipe for that little hint of rye. The rye makes it feel rustic and home baked. Thanks for this comparison!
Excellent comme d habitude
Bravo pour ces extraordinaires expériences
Très bien expliqué
A simple thank you for all your videos!
You're welcome ❤️
The title, just what I was needing! Thanks Sune.!
Sune, in response to David Fleener and his SD pizza dough experience, have you ever experimented with SD pizza dough? If so I would love to see it, if not, could you?
Sune, just as a follow-up to our previous conversation about the gluten in a dough quickly being consumed just a couple of hours into the bulk ferment. After much searching and experimenting (and yes, Henrick, considerable cry-farting) I focussed on a theory that something in my town water (chlorine?) was knocking the yeasties down before they started the fight. The theory being that this gave the bacteria free reign to produce acids that consumed the remaining gluten. So, as an experiment, I started using store-bought spring water instead of town tap water. TOTALLY different result. Now I can ferment a dough for 10-12 hours as needed without loss of structure. Magic!
Wow. That's amazing 😯😁
@@Foodgeek Obviously someone will soon ask why this phenomenon was not observed with baker's yeast. IMO, it's because baker's yeast is an engineered product designed to be resistant to such. Natural yeast is an entirely different (and potentially fragile) organism. Right?
@@davidbrown3309 Absolutely. I've honestly never had a failed bake with commercial yeast.
That's amazing! I also used Sune's method for making my sourdough breads many times. And off course, i also used many many method from all famous youtubers. I find out your recipe is very simple to make the bread and always get the consistency result.
Because i live in the tropical zone of asia, the weather is hot. So i just have to adjust the timing and also method. Such as using cold water rather than room temperature water. So, Thank you, Sune foe your great video!
Foodgeek Sune they both Rock 🎸 your experiments that you do show me alot I have never made any sourdough starter or baked any breads hi 👋 from 🇨🇦 #YSW respect back to you 🙏 ♥
Excellent video. I love the music too. Well done!
Thank you ˂3
My earliest inspiration for making sourdough bread was a pizza dough. I had been making pizza dough using a recipe I'd found online that used yeast. But I felt like it was lacking flavor somehow, so I went looking for something to help me. I ran into the web page of a guy that had been making sourdough pizza dough for his pizzeria. He explained how sourdough helped elevate the flavor profile and he gave not only his formula but a full explanation of the entire process he used.
I was intrigued by the long write up he did, and decided to try sourdough myself. I got my first starter from Friends of Carl. I poked around on The Fresh Loaf and tried a few recipes. I've never tried to make the Tartine Country bread, but i knew it was considered to be very good. Thanks for doing this experiment. It's good to see that all the extra steps don't really add anything to the loaf.
Love your dedication . . . I think though that many Pain de Campagne formulas have a mix of both rye & WW - perhaps 80-10-10 . . which I thinks yields a very nice flavor with double fed LL cold fermented . . Keep up the good work!
Lovely delicious rye tarting 👍🏻👌😊
Great video as always. Only thing most people dont realize that the tartine recipe has changed.
I've stood in a queue waiting for bread from Tartine many times. It, even more so than Poilâne, has the depth of flavor and toothy-ness that I appreciate.
The reveal of the oven spring never gets old. :D
Will have to agree with you Sune. The rye just makes it so much better. I usually do 80 BF, 10 WW and 10 Dark Rye...Have done 80 BF and 20 Dark Rye....so good either way
Excellent
Amazing!! Makes me want to bake again!
Do it ❤️
Go for it!
I love to watch your videos. Greetings from Germany, Silke
OKay, im using the caputo manitoba oro flour now, and 80 % hydration so fun to work with.
Yes, I love this flour
Thanks!
Most of the time I use a stand mixer, let it ferment overnight, then shape and bake in the morning. Works great!
Simplicity rules 😍
Had to subscribe after seeing the Lucas T!🙏🙏🙏
Agreed, those 20% rye just give this sourdough bread another level of breadiness. I baked a purely white wheat bread for a special occasion a few weeks back, but was not all that happy with it.
Hi
The Levian in tartine Country bread is basically a ripe starter as it is 1:1 hydration. The only reason it is done like that I believe is to make a larger quantity.
I usually make 4 loaves at a time and don't fancy maintaing 300g plus of starter
Just found your video - very good. I follow the tartine recipe but will try yours. Question, if I may. I have trouble slicing. I noticed your taste piece was sliced rather thin. Did you use the knife you have listed? How long after baking did you wait to make that slice? Thanks much.
The less unnecessary steps the best and the addition of whole grain is changing the taste of the bread dramatically. I use 25% spelt or whole wheat or rye and the starter is mostly white flour but I always add in it a tea spoon of rye and spelt each to bring diverse yeast flavors in the bread. I like the proportion of flour to starter in the tartine bread 450g of flour 100g of starter and like slightly bigger loaves. Thank you for the comparison
Changing the total weight and the inoculation is trivial if you use my Bread Calculator: fdgk.net/artisan-sourdough-bread-formula
Press the Total button to select a different weight, and the Inoculation button to change the amount of starter :)
Sune how do you slice the bread so nice and thin and perfect? When you have different slices of bread in your videos they are all so thin and perfectly sliced, just great for a sandwich 😁. Thank you for this beautiful content, your bread is truly a masterpiece!
I assume he has an electric slicer...or perfect control of a really sharp knife! 😜 I got the electric slicer. I grew up in Germany and that's just part of every kitchen there.
@@sabinewalter9887 haven't really used one honestly. Could you recommend any brands for a good one? Thank you.
@@andreisorinmihai8507 I have a Toastmaster that I bought at Walmart back in 1998🤣. It must be good since it still works. Check Amazon; they have lots of them.
Get a good bread knife and you can do the same!
I use an electric slicer 😂 You know one you'd use for meats and stuff 😁
i do have the tartine-sour-starter - it's a joy - it makes the crum "melt" in the mouth
How is it different? 😊
What do you mean? You got your starter from the Tartine bakery?
You looked sleepy here. :-) great content as usual!
Great video! I have a question, I live in the tropics and even in winter I can't final proof in the fridge overnight as it over proofs. I final proof for 3 hours in the fridge and then bake and that gives me good oven spring.
I've asked elsewhere about this and it was thought because of the room temperature here, around 27c to 30c it doesn't cool down fast enough in the fridge.
However you use a proofer set to 30c so I wondered why it is different for you?
The only thing I do different is I autolyse overnight the flour and water in the fridge before making the bread the next morning to cut out the autolyse waiting time in the morning.
My fridge is about 3c. I'm interested in your thoughts about why I can't final proof overnight in the fridge. I'm happy to bake after 3 hours, it gives great crumb and oven spring but I was interested in what makes it different for you.
I like the rye too.
It seems the quality of the flower and flower mix is the main differentiator really if fermentation and salt levels are similar. Process seems to matter very little in my 1 year making experience.
What flour do you use Sune?
What is its protein percentage? I am fairly and have baked Chads bread a couple of time with 12-13% protein flour. I fear going up to 80% hydration wothout higher protein content. Any advice?
Nice looking loaves you have there
Thanks 🥖😍
Thanks very interesting!
One question regarding bulk fermentation: do you look for the same volume increase for a yeasted bread compared with a sourdough bread?
Not at all. For a yeasted bread, I'd go for 100% increase :)
@@Foodgeek I have been perpetually confused on this point since I regularly use yeast, and I also watched your yeasted bread recipe. Thank you so much for the clarification! Now I am left intrigued as to why :)
Commercial yeast has so much more yeast in it, than a starter 😊
Lucas Brar t-shirt
huge spring on the tartine! do you think the rye in your master recipe impacted that?
So in your recipe from mixing the dough to shaping and putting them into the batards it took 3 hours right?
I also prefer the 20% rye vs wholewheat. When you say you don't need a levain, then you mean you can just pull it out of your refrigerator?
hi Sune ～ thank your for your excellent videos! I’ve got a problem. I like the complex flavor that sourdough gives, but I don’t enjoy the sourness. Is there a way to make the sourdough bread not sour but still have awesome flavors? Thanks a lot!
I am not as experienced as most people here but I found with my sour dough the longer the fermentation the more sour the final result becomes. Perhaps do a very quick rise in warm temps? The dough still has to develop the gluten but do not put it the the fridge. Just a thought.
try using a stiff starter. You would need to adjust hydration with a lower hydration starter.
Sune… you didn’t mention covering the doughs in plastic bags before putting in the fridge overnight.. did you as standard procedure or was this part of the experiment? Love your master recipe, always works for me 😊
I don't cover them anymore, but it wasn't part of an experiment :)
It does dry the "skin" a bit but it doesn't affect the finished bread at all :)
Hi Sune, what’s the best form of whole grain flour in Denmark for the recipe? Grahams mel, Fudkorns hvedmel or what? 😊
I generally use 20% rye (fuldkornsrugmel) in my sourdough bread :)
Do you have any plans to publish your recipes and methods in a book? I'd buy it -- today. Thank you!
No big surprises here, especially since Sune had previously proven there is no need to hold off on the salt.
I’ve been watching and making only this tartine loaf for over a year. I want to get that perky loaf with a great rise. My loaves still are a bit flat. What can the problem be?
Although the hydration of your bread is higher, when mixing and after when doing the stretch and folds and shaping, the Tartine dough looked much wetter especially after adding the final 50g of water and salt mixture. Is this because of the ratio of white to brown/rye flour of yours being slightly different perhaps?
I've done the salt later with extra water too. It just makes the dough feel more wet for a while. The water takes a while to fully incorporate. It's also pointless. You can throw in the salt without the water, yes, even kosher salt, and it'll dissolve all the same
It's the rye. The one I am using is very absorbent 😁
I checked out the link to your recipe, and also your video for your master recipe, and neither of them seemed to have recipe steps. I see a list of ingredients and quantities, but not steps, time, temperature, etc. Do you have that listed somewhere?
Is the bread flour the same from your local mill, Sune? Thank!
No, this is Caputo Manitoba Oro 😊
i don't know how i missed that your master recipe can use *dormant* starter -- did i hear that right? have you done a video about this?
How do you get dough out of the guitar strings?
I have a quick question I know it will affect the flavour however if I did not add any salt like they do in Tuscany will it affect the texture of the sourdough?
Thanks
Not that I have noticed, however … the taste will be bland by comparison. Salt enhances flavour, and the few times I have forgotten to add it (because I varied the recipe), it became immediately apparent when I took my first bite.
Hey Sune! Do you think one can bake a decent sourdough loaf in a Countertop Roaster Oven, with high end temp of 450 deg F?
Just in the Roaster Oven, Not in another vessel. Blessings.
Maybe, possibly, but it depends on if you can create steam and keep it inside the oven 😊
@@Foodgeek The oven has a domed lid and measures 45 X 30 X 20 cm. It seals pretty well. I can also place a small container inside to hold boiling water. Maybe worth a try? I am 75 & live in Pennsylvania in the States and enjoy your videos, very much. Don't miss a one! Blessings to you!
@@richardkuhn8115 I sounds like it would work :) I'd give it a go :)
Very happy that you are liking the videos
@@Foodgeek May I ask what the less than 3 stands for?
It's a heart 😊❤️
did you get the TAB ?
Nope 😢
I have a question. You say that you mark on a container when your dough has risen about 25% to end bulk fermentation, then shape it and put in the fridge. I always have to wait for my dough to rise nearly 100% during bulk, otherwise it comes out underfermented. What can be the cause of that difference? My bread is 74% hydration, mostly bread flour with a little bit of wholewheat and rye. Inoculation is about 19% and dough temp. around 25 degrees Celsius, ambient temp. about 24 degrees Celsius. Can it be a sign of a weak starter maybe? When I ferment it longer, it comes out completely fine though. Have a good day :)
What do you do with your bread after shaping? 😊
@@Foodgeek I let it rest in the banneton for about 20min and then I put it in the fridge overnight, usually about 16h :)
@@joannanowacka Well,. when I tested fermentation, oven spring was starting to suffer at 100%, but it wasn't a useless bread. You could, for a test, try 75% or maybe even 50%. It's important that you let the dough retard for at least 8 hours though :)
Tricky Chad will never tell people the precise flour blends he uses. They always change and vary by season too so there is never one standard recipe. But the important part is that you have proved that your method can help people get the best possible crust and crumb with relatively simple equipment at home.
Thanks. Yeah, it doesn't really have to be complicated. 😊
It seems Danes mix it all from the beginning; Chad does give you his recipe, or the traditional French recipe 80/20, but you use more or less whole wheat. See what you like. No matter, once you master the process at home you will never buy bread ……it’s simply not as good.
Anyone else find the levain part of the Tartine recipe kind of strange? It calls for letting it develop for 8 hours or so and says it's ready when it has expanded around 20 percent in volume and passes the float test. But 20 percent isn't going to be aerated enough to float is it?
You made them look so easy to make...turned not so for me 🤣
Hey, the links to the recipes is broken, could you please fix? Appreciate it!
fdgk.net/artisan-sourdough-bread-video
You look tired Sune.. too many sourdough experiments! 😊
I recorded this at 5.30am 😊
Bless you and stay well. Sleep is a good thing. 😴
@@Foodgeek I look sleepy at 5:30 am too. Lol
Can you put how much ingredients you put thanks
Follow the links in the description for both breads.
@@Foodgeek thanks
The oven spring is most important to me…. I like a tall loaf. The Tartine won that one…
Here is a really dumb question: What would happen if you made your master recipe....but subbed instant yeast for your starter? I get the flavor would not work, but I am genuinely curious if there is a way to adapt your recipe in this one dumb way. Cheers!
ruclips.net/video/3Us-u_Kq0Io/видео.html
@@Foodgeek amazing, thank you! I can't believe I missed this.
You can see that your recipe is firmer
The rye that I use is very absorbent :)
Have you changed your master formula? I swear by the one I printed from you in 2020.
rye makes everything better
Where your recipe I don’t like this new format
Tartine’s bread is overhyped, overrated and overpriced! Not impressed one bit. Won’t be buying it again.