Tartine For Dummies: Gluten Gone Wild
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- Опубликовано: 2 окт 2024
- A foolproof guide to mastering the delectable country loaf described in Tartine Bread.
For reference, here are the weights of all the ingredients:
Leaven: one table spoon starter, 200g water, 100g whole wheat flour, 100g white flour
Dough: 700g water, 900g white flour, 100g whole wheat flour
Final addition: 20g salt, 50g water
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I've been trying to make sourdough for a couple of months and until I found this video most of my loaves went in the trash. Since watching Lewis I've made loaf after loaf of the most wonderful and amazing bread! Thanks Lewis! You got me on the right path at long last!
I can't tell you how many times I've watched this with hopes and dreams that my loaves one day look like yours. Thank you!
Have some fortitude and be prepared for variability! I love this dude.
Best bread video I've seen - and I've seen more than a few.
I just love this tutorial. You are a born teacher!! I have followed this step by step and I keep having continued success! It's a keeper. Thank you!!
P.S. Maybe the next video on this bread? www.wildyeastblog.com/open-sesame/ I agree with many...would love to see a few more fun breads added to your initial debute' Your natural persona lends to this platform!
This is a great sincere video. I have that same book and shudder everytime I read through the process. It's almost birthing a loaf. I shall muster up my courage and start again.
Hey buddy. Gotta say, you're rocking that bake like nobody's business. I think we all need more Gluten Gone Wild in our lives my friend.
Been trying my hand at baking this recipe for a while, with issues here and there. Your video really helped me get the Tartine Bread I've been looking for!
I like the fact this guy is relaxed and enjoys what he is doing. A lot of the sourdough videos seem like someone trying to join a sect.
Great video Lewis! Your instructions are clear and you are a natural presenter. Probably the best bread making video I have watched. Bread looks great too.
I have searched the internet for a tartine bread process that doesn't control your life. Thank you for sharing your technique. It works for me!!!
Wow. You are adorable. "Have some fortitude and be prepared for variability!" I'm going to apply that philosophy to raising my kid.
Te felicito, me gusta que una persona joven esté perfeccionando sobre las masas de pan, sigue así. No pierdas el tiempo perdido en la calle. Saludos desde Euskadi España.
Lewis, this video is wonderful. Thanks for the information and humor you brought to the baking process! I've made several loaves with the Tartine recipe, but need to work on my shaping technique...watching yours was very helpful!
Had two frustrating tries before I discovered this video. Today the loaf came out really beautiful. Thanks Lewis.
My Dearest Lewis. Thank you so much for your wonderful video. My daughter told me about your video and I was hooked. I'm getting my own copy of the book for my birthday tomorrow along with some of the baking supplies needed and can't wait. I've made the bread twice and have the third try in the oven now. Smells soooooo good. I love brining fresh bread into work and watching it be devoured. Life is better with fresh baked high quality bread. You rock!!! Sincerely,Whitney.
You're very welcome, Whitney. I'm glad you found the video useful. Have fun making your way through the book!
Great video, why only one? You have had great exposure, make some more..:)
I agree. I subscribed only to find this is the only video. Love it and I hope you make more.
I totally agree! We want more videos Lewis!
I've had such a hard time with that book. Thank you for making this.
Thanks Lewis! I was just looking around for more tips on sourdough and found your vid! Very helpful indeed!
great video! it's always interesting to see different takes on the tartine formula.
Thank you so much for making this video! I have the book, but was still often mystified (and I've baked commercial yeast leavened bread for decades). My first attempt from the book was... well, my chickens were ok with it. But I followed your advice here, and I was rewarded with incredible, beautiful, delicious loaves. The video was a pleasure to watch and so practical and informative. I'm going to try rye flour for feeding my starter now - curious to see how that works out. Thanks again!
You're very welcome! Reading your comment made my day. I'm so glad the video was useful for you. Happy baking!
Gotta love Lewis the barefoot baker! His is the best (sourdough) break making video out of more than two dozen I've watched. Very clear and practical suggestions! And the best comment yet: "Have some fortitude and be prepared for variability!" That statement is not just about break making, it's about life!
Really like your tutorial! It is a first one I have seen that really helped me to make a nice sourdough bread! Thank you!
Hooray! I'm glad you found it helpful. Happy baking!
Great job Lewis and you should be on TV. Loved your video and style. I will start baking my first loaf next week and I am anxious
I honestly didn't think I could do it. Watched your video 3 times (you are adorable by the way). Made the absolute best bread I have ever tasted! Great video!!!
Hooray! This warms my heart. I'm glad you found it useful. Happy baking!
Ah. The eternal struggle of the baker controlling the life of the bread, instead of the bread controlling the life of the baker. The fridge is our friend and saviour when life calls, only for some gluten to draw you back, making you see the world through its neat window of well developed bread dough.
When I finally stop packing my fridge I might have room to actually try this technique. It seems I will have to in order to achieve the big open crumb I have been obsessing over.
Leaven at 1:45 sits cover at room temp roughly 12 hours
Float test 2:37
Autolyse explanation 3:04
Dough Mix 3:25
Salt Add 6:28
Folding Explanation 7:10
Fridge rest 9:20
Bench rest 10:15
Loaf shaping 12:14
Baking 14:45
Awesome video, Lewis. Thank you for such a clear and entertaining explanation on how to make Tartine beauty. Cheers!
This is by far my favorite sourdough recipe!
Just want to join the crowd and thanking you for this video. you're a very funny guy and "people like you." I am subscribing in a hopeful anticipation of future videos.?...
Hi Lewis....Just wanted to let you know I made this recipe for the 4th time - always a great loaf - but this last time I baked the loaf in an Emile Henry 13 1/2" by 6 1/2" by 6" high loaf pan with lid. I used the exact same method as with the cast iron, baking for 30mins w/ the lid on and then removing for 20 with the lid off. It came out beautifully and tastes great. Again, thank you for your video!
Did you preheat the Emile Henry loaf pan and dump the dough into the hot loaf pan to bake? Or did you proof the dough in the Emile Henry loaf pan while it was cool and then put the room temp (or cold?) Emile Henry loaf pan along with the proofed dough into the hot oven?
Lewis, THE Highest, Best SD Bread.....BUT, who has that much time to devote to 2 loaves of bread. The whole procedure needs to be reduced. You are an excellent teacher. Thanks
Lewis! Thanks so much for simplifying things for me, (I was so confused!). If you would care to share...where to locate your lovely
square & tall storage jars, I'd be very appreciative. It appears they seal well, and the clarity of the polycarbonate material is so helpful when judging the development of the dough. As so many others have said, you really have a gift for video instruction, and your likability factor is off the charts! Hope you reconsider and offer us more of your quality videos.
Hello! I'm glad you found the video useful. I picked up the tubs from my local supermarket, but I should mention that since this video was shot, I've stopped using them for mixing the dough and storing it during fermentation. The height makes it a bit awkward to fold the dough. Instead I use a large Pyrex bowl with a reusable plastic lid. The rectangular tubs are handy for storing flour though!
That was both adorable and very useful, thank you!
This is great!! “The gluten is strong in this one.” Thanks Obi-Wan.
Lewis, this is perfect and fits my lifestyle! Thank you!
You're very welcome, Kayla. I'm so glad you found it helpful!
This was entertaining. I have heard of the Tartine bread only recently. While I am sure there are many reasons to bake it, I think it is more complicated than I'd like. I'll stick to the plain, old no knead methods. Thanks for the video and giving us a look at a different experience.
Wow thank you so much for sharing...I really enjoyed watching. And you are such a charming guy too 👍
You're very welcome! I'm glad you found it useful. :)
Lewis Kelly where are you? This is a great video. I hope you make more.
Top quality tutorial, you should make more! I'd certainly watch them
As per your preference, I've just switched to feeding my (formerly whole wheat flour) starter with rye flour, and it's insanely active. Audrey lll rose right out of the top of her jar!
Get it done Audrey III
Please make more videos ☺️
Great video! I'm in the process of making my 3rd sourdough bread. You are a great instructor.
We want to see MORE of you!!
"Don't let bread tell you what to do." Loving it! Thanks so much for sharing.
I've been baking this bread for a few months. Yum! I will give your method of doing the turns every 10 minutes, then slow-rising in the fridge, a go. BTW, I call my starter 'Ned'. Thanks for making this video, Lewis!🍞❤️
Lewis, I am in awe - a gorgeous young man who can not only cook, he can speak clearly, intelligently and without resorting to profanities. Please, make more videos that are so enjoyable to view
Did you take your loaf straight from the fridge to the oven? No coming back to room temp before baking?
No need to bring it to room temp. You can bake from fridge with no problems.
krankywitch I
My question too. Thanks, Samuel.
Wonderful video. You could just mix together a bag of white and a bag of wheat and store the mix in a container. It'll save you time, and clean up when feeding the starter.
Dang you're cute!
Bread waits for no one!
Put a piece of parchment paper between the dough and the basket. After it rises, you can then lift it out and into the baking stone or cast iron pan without any worries.
Good instructional. Tip: ditch the square container. I find they are too hard to work with. I now use a second stainless steel bowl I transfer the mixed dough to and do all my folds in that. And a bowl is much easier to clean. I do still use the square but only to hold water to wet my hands when I'm handling the dough.
Yes! Since filming this video I've also moved to a large glass bowl with a reusable plastic lid for my fermentation. It is much easier to mix and stretch the dough, and to get the dough out when it's time for shaping into loaves. I suppose the tradeoff is that it's a less efficient use of space in the fridge.
Beautifully done 👌
Watched you years ago, watched you again today. I wish I can give you a dozen more thumb ups. Thanks Lewis, you're awesome.
Haha, thanks very much. I'm glad you find the video useful!
!!just made my very first sourdough bread, this video really was a great help
Hooray! I'm glad to hear it. Happy baking!
:) i join all the others in anticipation of a new video soon
Great video, I really like the toned down and very informative style, and the bread ended up looking great
+FlyveHest Thanks! It was a lot of fun to make. I hope it gives you a tip or two on your own baking adventures!
Thank you for this video! I needed a visual as in a video on making sourdough. I made my leaven last night. It passed the float test. Yeh! Now to do the turns and, hopefully, have loaves by the end of the day.
Hi! Just wanted to say thank you - your video is one of the most informative i've found. It has really helped me understanding sourdough baking better, and my result have improved so much since finding your video. As everyone else have mentioned - if you ever feel inspired, please do another video (or start a blog). You have a great personality :)
You use freshly milled flour and so do I, but your crumb has way more air. Please do more videos! What kind of flour are you using? And can you do a starter video? I’m still not seeing the kind of activity I’d like.
I found Waldo and a new technique!!! Win-Win Situation :)
Thank you Lewis! I am trying your technique today with freshly milled flour. Keep the bread videos coming you're a natural!!
+Susan D Ooo, that sounds great! Please let me know how it turns out.
Hi Lewis thanks for the instructions, some great advice and you've really allowed me make a breakthrough with my bread! Fridge ftw! I live in Ireland and our native wheat just never feels strong enough, so I found some Canadian wheat and it really seemed to make a difference. Thanks again buddy
Hooray! I'm glad to hear it. Happy loaves!
Thank you Louis!!
I am Determined to make Chads Tartine Country Loaves. I just got his book and just finished mixing my dough. Your Video makes this “process” plain and simple for the home baker. Wish me Luck!!! 😍
Also your bread is just BEAUTIFUL!! For Eye appeal, I prefer a more Golden crust than the Standard Artisan just before Burnt Colour. Great Job!!
Thanks, Cassaundra. Good luck!
Great, informative video! Enjoyable to watch, and you have a knack for presentation :) I picked up some technique tips here I've had success with already. Thanks! I have a question regarding the leaven. Why do you make twice what is needed for the actual dough?
Good job with the video! Was quite fun to watch. Can I recommend Hokkaido Milk Bread for your next video?
best videoever, thks for doing and sharing.
Superman! You a testament to patience. Your loaf is a masterpiece. Thanks for the tips.
Where did you go? 2019
excellent presentation litte humor to keep you waiting for the next laugh great job
Great job! I've modeled my Tartine baking after this video. Have you used any of the recipes from Robertson's Tartine 3? I have and I've tried the various porridge breads, basically Tartine bread with a variety of cooked cereals.
What a likeable dude! Thanks for the video, great production value and narration! Keep them coming! My levain is now cozying up and having a party, making a loaf for lunch tomorrow.
12:25 They feel amazing I gotta say :0)))
Thank you, Lewis for sharing your Tartine process and tips! Your bread looked delicious. 😊
Hey Lewis, great video. Lots of detail and easy to follow. Only two videos?! You really should do more. You are a natural!
Finding this video late as it's a few years old now, but wondered about the oven. It appears that your oven not set at F but C, is this right? I'm in the US . I also noticed that your oven is maybe a convection oven? Mine is not, so I have to employ additional steps. Very good video, Lewis!!!
Great support video. Can I suggest you get a pastry board to work on or use a plastic dough scraper? You are going to kill those beautiful bench tops using the metal one. I love the term "be prepared for some variability", must remember that when I'm teaching someone. Cheers.
I've been very confused with the numerous Tartine bread making videos--UNTIL I found yours. Thank you!!
Awesome video! You should definitely tackle more of Chad's recipes!
Question for you, what size proofing baskets are those? those loaves came out beautifully!
Thanks! Glad you liked it. They are 10" bannetons made out of rattan. Sorry I missed this.
@@lewiskelly7935 All good. This is a great video, and honestly I refer all new sourdough bakers to it! Great job man, hope all is well.
This is so fantastic! "instead of giving our lives over to bread more than we already do" haha
Can't wait to try this method out, I do have a couple questions though. I've been using an enameled dutch oven for my baking, which isn't the best to heat with the oven. Will it yield the same results if I don't heat my pot in the oven as it preheats? As an alternative, what size is the double dutch oven you use in the video?
+supervee My enamelled, cast iron dutch oven works just great for making perfect sourdough bread at 500 degrees. It works the same as a non enamelled cast iron pan. You will notice the color darken as it heats, but it goes back to its original color when it cools off.
This was very helpful for me. Helped me with all that struggle of shaping the wet and sticky dough. Thank you very much =) I just have one question, is that an air-tight container which you put the dough during folding and refrigerating?
Hello! Glad it was useful. The container is indeed air-tight.
So it is okay that it doesn't "breathe"? btw, do you keep your starter in an airtight container as well?
Yeah, the idea is to keep the moisture in the dough. I've never tried leaving the dough uncovered; I imagine it would dry out during the ferment. The starter's lid is also airtight.
Okay, thanks!
Oh and I asked because I have always covered the dough with a regular lid or tea towel. Thinking the air and the bacteria would some kind of help the growth.
I realised that air tight is not so good for my starter or dough. I use a simple plastic container with flexible lid for the dough and for starter, I use a weck without the rubber.
Hello. Add the seeds or cranberries to the dough at the beginning of the preparation. Or wait for almost finishing Preparation of the dough and sourdough and add the seeds or fruits? Thanks. I'd love to hear from you
Hello! I haven't done this with fruit, but I have tried the sesame seed variation a few times. You'll want to add whatever bonus goodies you're using when you mix the dough so you can get everything evenly distributed. Adding once the dough is mixed would make this really, really hard to achieve. Doing it after the gluten has been developed would be almost impossible, I think.
@@lewiskelly7935 thank you
@@lewiskelly7935 thank you ⚘
That bubble flew too close to the sun! Thanks for taking the time to share with us - love the enthusiasm
Great video! Once you mixed the dough, you poured it into a plastic container with lid. It looks like the lid is a compressed or sealed lid. Is this correct and necessary for the fermentation?
You can cover it with plastic wrap or a cloth during the folding if you like. The dough needs to be sealed when it goes into the fridge or it will dry out.
Fantastic! very informative and enjoyable video.Thank you.
I came across this today amongst old bookmarks. What pleasure to see this instructional video again. I've baked many hundreds of loaves and watched many videos in that belief that one can always improve one's last loaf. This is the most engaging and useful video on the topic of sourdough making I've seen. The baker is to be complimented.
Lewis I've had my share of loaves fail and will certainly try your method.
Video is well done.
Hello lewis I'm sorry I'm becoming a pest now.... can I ask about how many hours before putting the tablespoon in levain you fed your starter? Was it about 8, 12 or 24 hours before? Was your starter peaking or do you not really bother about that? Thanks and very much appreciate your advice lewis
Thank you for making this video. I can't wait to try some of your tips.
Super cool tips! Thanks a lot. I start my journey with Tartine Bread and I've done two until now. They are delicious but still have some problem with dough. It's too wet and I have no idea how to solve it. But I will still strive.
my favorite video on tartine bread =) any chance of you making a video on how to make the starter?
A very lovely video to watch!
So the bread is kind of Robertson meets Reinhart, which doesn't sound too bad.
Well Lewis, just baked the loaves by your video method. What a success! My best loaves to date , after struggling for a couple of years to get a lovely open crumb. And such an easy method too.The cold fermentations certainly remove the stress of timings , the shaping and scoring were a breeze too with the cold dough.Thankyou so much for taking your time to share your process.
+DIANE BOWMAN My pleasure, Diane. It was fun to make and fun to share. It's great to hear you made some bread you like! Happy crumbs.
Dude you could have a career making RUclips videos. Don't know why you stopped. Hope you're happy and well either way.
I loved this SOOOO much, that i'm going to name my brand new sourdough starter after you! ; )
How did the Lewis starter fare?
You mentioned briefly that you now use a rye feeding schedule to save your time....please share how so I’m no longer a slave to my starter. ;)
You're the best, Lewis! Do you how often anyone cares to reply to a stranger?! Exactly -- never!
after several tartine disasters ,i am going to try your method ,thanks
What size container is your Oxo with the push button lid?
fantastic video Lewis. I love the cast iron pot you use, its like a casserole pot but can be used both ways. where did you get it and what is it called ?
Thanks Brett. I'm glad you like it. The pot is called a cast iron combo cooker. Mine is made by Lodge. They can be a bit hard to find in stores, at least in my neck of the woods. I had to order mine online. It's been really good as a dedicated bread-baking tool, though the finish has worn off. If I wanted to fry an egg in the pan, say, I'd have to do a lot of work refinishing the cooker.
The other popular tool used for this kind of baking is a dutch oven. A few years ago I received quite a nice Staub oven as a gift, but after using it for bread a few times I decided to stop. The high tempurature of the pre-heat was, I believe, causing thermal stress between the Staub's cast iron core and the beautiful enamel finish. Some people do use their fancy dutch ovens all the time but if you go this route I'd advise you do your research thoroughly.
I do sometimes use a regular cast-iron dutch oven that I came by second hand and refinished. It was a fun project. The oven all iron, so I don't need to worry about damaging it with high temperature. If you can find one at a thrift store and don't mind a bit of work to get it cleaned and refinished, it can be a very cheap way to bake great bread.
The Lodge Combo cooker can also be found at Walmart, but it's in the camping section not the kitchen department.
Lewis, well done on your video. It's a major help.I have a question after you form the loves and put back in the refrigerator you start at 4 hours to baking or more. There is no mention of a minimum time necessary prior to baking, assuming all previous steps are followed. Or is the 4 hour the minimum? Also do you cover the loaves in the refrigerator on this step?
Hello! I'm glad you found the video useful. The four hour proof is mostly to fit my schedule. There isn't really a minimum--I've baked bread right after shaping it into loaves. The crumb isn't as nice, but it's still edible. If you want to speed it up and have a bit of time, you could leave it at room temperature instead of going in the fridge. On the other hand, you could leave it in the fridge even longer. I've lately been in the habit of making my bread into a loaf after supper, popping it in the fridge, and baking it in the morning. A great way to start the day! I cover the bread with plastic wrap or a clean plastic bag to stop it from drying out in the fridge.
Thanks Lewis, That is helpful, so far I like the bulk rise closer to 1 1/2 to 2 days depending when it goes in the refrigerator and for whatever the reason, the 4 hr mark works great (time permitting) on bake day, occasionally I feel a bit time compressed on bake day and was wondering about a shorter version on occasion in this step.
Now that I have done both, I would agree the crumb is better with the longer rise and the sourdough seems more pronounced with more time.
BTW I'm doing pretty much what you do in the video 100% dark rye starter and Levian.
I am using equal parts Wheat Montana Natural white and Praire Gold Wheat (hard white spring wheat) all Non GMO and the Oven spring is great, I used the Bronze Chief (hard red wheat) 1st time and it was fine just less oven spring, but a great Rustic loaf. I do appreciate your response.
All the Best
Hello brother Lewis
Thank you for your incredible video and dedication.
Brother i have a question if you please.
For making dough with 1000 grams of flour you used 200 grams leaven
And should I increase grams of leaven according to amount of flour?
For example for 3000 grams of flour dough should i use 600 grams of leaven ?
Thank you soo much.
Hello! Yes, the ingredients should scale. I've scaled it down to one loaf and done up to three (that is, 1.5kg of flour and 300g of leaven). I'm not sure the ratios would work for a really large batch of dough (6kg of flour?) so I would love to hear how it goes if you try it.