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Our version of Tartine style bread

You will not be going anywhere for a while! Tell your family you will be stretching and folding for the next 3.5 hours…

The last few months we have been making quite a lot of these loaves. We made them with tiny variations and alterations, experimenting with flour, water, times and temperature and above all quantities. We even developed a hybrid version for the baker in a bit of a hurry. We are now pleased enough with the results to share them with you.

To most bakers the name Tartine does not need further introduction. A lot of home bakers will know the book, the bakery in San Fransisco or even the bread. When you look at the pictures in the book, you just want to make that bread too! It’s attractive and impressive. Just one tiny remark about the recipes. We found that some of the essential information was pretty well hidden in a lot of text and it needs careful reading to avoid mistakes and there seems to be some errors in the bakers percentages. We tried to be clear and unambiguous with our version of this recipe and for that we made a few changes. The result to us is an outstanding bread with a very pleasant crumb structure and ‘bite’ and complex taste.

We make these loaves in both cane and wood-fibre proofing baskets and shape as boules or batard. Whatever your personal preference, the wonderful taste stays the same!

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What’s different from the original?

The most important change we made is one that all home bakers should be pleased with. We scaled the amount of sourdough culture back to manageable proportions, avoiding unnecessary waste of flour. Instead of maintaining a 400 grams culture all the time, we changed it by building a poolish the night before with a small amount of sourdough culture.
We recalculated the ingredients to a smaller loaf of about 770 grams. In the recipe below you will also find the percentage of whole wheat flour a bit higher than the original.
Also we recalculated and adjusted the hydration level to be 70% as our European flour absorbs less water than American and the original Tartine recipe does some strange bakers percentage calculations.

No need to knead, but….

There is some serious stretching and folding to be done. It is also the beauty of this recipe that all the dough is developed without the aid of a mixer. So even if you want to make 12 loaves, no worries about mixer capacity with this recipe. Everything is done by hand. You feel the dough changing under your hands. We use a big rectangle food grade plastic container to make batches of 12 breads.

Use our Dough Calculator
Below the ingredients lists you will see a ‘dough calculator’ button. Click on the button to open. Now it is very easy to change the total amount of loaves and amounts of flour to make smaller or larger breads. You can also change the bakers percentages to adjust the ratio between the ingredients like water or salt. And last but not at all least you can calculate the exact temperature of the dough!

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Before you start

For this recipe we are going to make a starter named a poolish. A poolish is a type of wet sponge usually made with an equal weight of water and flour and a small amount of sourdough starter culture or yeast and NO salt. Making a poolish helps bring more taste and strength to your bread.

We use a sourdough culture which is made with 100% whole grain rye flour. A sourdough culture based on rye flour is easier to maintain, does not go into a slurry when you forget about it, is easier to stir because it has almost no gluten and smells very nice, a bit like fruit. It is also very forgiving in the amount you feed it, everything seems to be alright. Normally we only feed it once a week, after our weekend baking we give it a few table spoons of water and rye flour, stir, ready!

Ideally the temperature of your dough after mixing should be around 24-25 ºC / 75 ºF. You should adjust the temperature of the water you add, so the total dough reaches this temperature. For us this means in summer adding cold water to this recipe and in winter (when our little bakery gets much colder then the rest of our house) adding warmer water. You can measure the temperature of water and dough with a food thermometer. These measurements are important because they correspond with the proving times in the recipe.

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Ingredients for the Poolish
25 g wheat (bread) flour
25 g whole wheat flour
10 g sourdough culture
45 g water (room temperature)
Ingredients for the Tartine Style Bread
makes 1 loaf
the poolish from step 1
350 g wheat (bread) flour
40 g whole wheat flour
240 g water part 1
20 g water part 2
6.5 g (sea) salt
2 g instant yeast (optional hybrid version, see text at bottom recipe!)

Making the Poolish

When we make this recipe we make 12 loaves at a time and that is why we do not make the poolish in the big box we use for the final dough (it would spread too thin). But if you make less loaves it totally makes sense to make the poolish and your dough in the same bowl. A good method for making this bread and keeping your worktop clean!

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Now in your bowl stir together the bread flour, whole wheat flour and the water at room temperature with the sourdough culture. Mix it well until you have a homogeneous slurry that looks like very thick batter. Cover the bowl with clingfilm and let the prefermenting begin. After 12 hours at room temperature it should be bubbly, light and ready for use. So if you want to begin your bread making in the morning, you should make your poolish at 9 in the evening.

Making the Tartine Style Bread

Take your bowl with the poolish and add water part one (around 32ºC) plus all of the flour but NO SALT. Combine with your hands or a dough whisk until all the water is incorporated.

Leave the dough in your mixing bowl, cover and let rest for 20 minutes (this technique is also referred to as autolyse).

Now add the salt on top of the dough and then add water part two, making sure the salt gets wet. Squeeze the dough with your hands to combine water and dough until smooth and all water has been absorbed. This should take only 1 or 2 minutes.

Again leave the dough in your bowl, cover and let rest for 30 minutes.

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Stretching and Folding Stage

Wet your hands a bit before you start to stretch and fold, this will make it easier to handle the dough. Now do your first stretch and fold while leaving your dough in the bowl. Do a full letter fold, left over right, right over left, bottom over top, top over bottom. Watch our bread movie or our stretch and fold method video to observe this technique if you are not familiar with it.

Cover and again leave to rest for 30 minutes. Repeat the stretch and fold (full letter fold) five more time (so six times in total) each time leaving the dough to rest for 30 minutes. The whole process takes 3,5 hours.

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Shaping and Proofing Time

After the last 30 minutes rest it is time to shape your dough. You can make oblong (batard) or round (boule) loaves of bread, whichever you prefer. For instructions on how to shape a boule, take a look at our boule shaping video.

Because this is a true sourdough bread, the final proof will take quite a long time. Please take that time and make sure your dough is really ready for the oven.
Transfer the shaped dough to a proofing basket / banneton, cover and leave to proof for 2 hours and 30 minutes. When you think it has risen enough, use your finger to carefully make a very small dent in the dough. If the dent remains, the bread is ready, if the indentation totally disappears, the dough needs a little bit more time.

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Baking

Preheat your oven to 230 ºC / 445 ºF (at what stage you preheat your oven depends on how long it takes for your oven to heat through, some take 30 minutes, some, like ours, with stone floors take a lot longer, up to two hours.

Now your loaf is ready for the oven. Slash the top of the loaf with a lame or bread scoring knife.

To get a nice crust, try to create some steam in your oven by putting a small metal baking tray on your oven floor when you preheat the oven, and pour in half a cup of hot water immediately after putting the bread in the oven. Release some steam by setting your oven door ajar (perhaps with the help of a wooden spoon or oven mitt) 5 minutes before the bread is ready. If you are going to create steam with a baking tray, you may also want to turn your oven temperature a bit higher, because you are going to lose some heat in the process.

After 45 minutes of baking your loaf should be ready. Transfer onto a rack and leave to cool. This loaf also keeps very well in the freezer.

If you are using an oven with spiral heating elements and you think your loaf has the right color or is browning too quickly, you can turn the thermostat down a notch so the spirals are no longer radiating heat which will stop / slowdown the browning of the crust.

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Tartine Style Bread Time Table
Day 1 – 21.00 h Make poolish let ferment for 12 hours at room temperature

Day 2 – 0.900 h Make final dough

  • 09:00 – Add flour and water part 1 to starter, combine
  • 20 minutes rest (autolyse)
  • 09:20 – Add water part 2 and salt, combine
  • Rest for 30 minutes
  • 09:50 – Stretch and fold 1
  • Rest for 30 minutes
  • 10:20 – Stretch and fold 2
  • Rest for 30 minutes
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  • 10:50 – Stretch and fold 3
  • Rest for 30 minutes
  • 11:20 – Stretch and fold 4
  • Rest for 30 minutes
  • 11:50 – Stretch and fold 5
  • Rest for 30 minutes
  • 12:20 – Stretch and fold 6
  • Rest for 30 minutes
  • 12:50 – Shape
  • 12:55 – Final proofing 150 minutes
  • 15.35 – Bake for 45 minutes at 230ºC / 445ºF
  • 16:20 – Your bread is ready!

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Making the Quicker Hybrid Version
If you want to make a quicker version of this recipe you can opt for the hybrid version. With hybrid we mean a bread that uses both sourdough culture plus a small amount of yeast to speed up the proofing of the final dough.

For this version you must use 2 grams of instant yeast per loaf in the final dough. You add the yeast together with the salt on top of the dough after the autolyse fase.

You can limit the stretching and folding to 2 hours but do two sets of complete stretch and folds every 30 minutes, 3 x 2 sets in total. The final proofing will be around 1 hour.

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133 Responses to Our version of Tartine style bread

  1. Rossella says:

    Dear Weekend bakers,
    I’m an italian baker and very happy to know and follow your piece of advice.
    First of all I would like to say thanks for your suggestions that you have shared with us.
    At this point with levain rye starter, 100% hydration i have tested all of your recipes. My loaves is airy and custy and for that i have to say thanks to Rofco oven.
    Anyway, in my last experience, I made tartine bread , both wheat-flour type 1 and white wheat flour for bread, and despite a good amount of steam, it’s never developed “grigne”.

    Could you give me some piece of advice about how develop a good grigne on my loaves of bread?
    (The problem of grigne, it’s an issue also with other loaves made with istant yeast)

    Thanks a lot

    Rossella

    • David says:

      Cara Rossella,

      I’m an experienced home baker with a fair amount of experience baking hearth breads, both with instant yeast and with lievitazione naturale. First, I wonder what you mean by “grigne.” My understanding is that the French use this term to refer to the opening or blooming of the loaf where it has been scored. Almost any bread that has been scored before baking will have some degree of “grigne.” In fact, it’s almost unavoidable.

      But, when the edges of this opening are raised into pronounced ridges, sometimes quite rough in appearance, they are called “ears.” If you are simply trying to get your bread to open where you have slashed or scored it, it’s a matter of placing properly proofed dough into the oven at the correct temperature. The sudden expansion of the dough due to heat and the greatly increased yeast activity will cause the dough to bloom or open into “grignes.” By the way, this process is greatly enhanced through the use of steam, but that doesn’t seem to be your problem.

      If you are trying to achieve “ears” on your bread, it’s basically the same thing, but more extreme. It depends to a large extent on how long the dough has proofed. An over-proofed loaf will have reached close to its maximum volume before going into the oven, and thus will not expand as much or as violently. Dunque, no “ears.” On the other hand, an under-proofed loaf will expand so much and so abruptly, that the dough will tear where the scoring was done, (and sometimes elsewhere on the loaf).

      My advice to you is to experiment with different proof times, taking careful note of the times and temperatures. Try a shorter proof time than you have been using. It’s always better to under-proof than to over-proof. Another factor is shaping. A tightly shaped loaf will tend to expand more dramatically and thus produce more of a “grigne” and more pronounced “ears.”

      Buona fortuna!

    • Weekend Bakers says:

      Hello Rossella,
      Thank you first of all and great to hear you already tried so many of our recipes. The thing that we would suggest is to take a look at the quality and brand of the flour and if possible work with organic flour that is preferably stoneground. As you can see here from our experiment, the quality of the flour can make a lot of difference in getting that ear on your loaf: www.weekendbakery.com/posts…nt-part-1/
      Next to that the proofing needs to be just right of course if you want to get that oven spring and the scoring itself needs to be deep enough and at the right angle (see our tips here: www.weekendbakery.com/posts…onfidence/)

      Hope this helps.

      Ed & Marieke

  2. Susan Hodges says:

    Hi Ed and Marieke,
    For some reason, my second attempt at my sour dough bread was not quite so successful, as my bread was NOT sour at all.
    Will doubling the amount of my rye SD starter (your recipe) , increasing it to 20g, make my bread a little more sour.
    Could it be that I have not fed/refreshed my starter sufficiently and hence my bread is not sour?
    I have tried the Float- test to see if the SD is active. It sinks to the bottom of the glass of water every time, even after 2 days of feeding. Starter is bubbly, smells ok, and yet it fails the float test.
    Could it be that the float-test does NOT apply to100% rye starter because a 100% rye starter is heavier than a white starter?
    Also my rye starter is quite thick, not watery.
    Can you please please help me with this, as the whole point of making a sourdough bread is for it to turn out at least a tinge sour.
    Thank you,
    Susan

    • Susan Hodges says:

      Forgot to add that my bread did rise, plenty of holes, and my rye starter is about 2-3 months old.

      • Weekend Bakers says:

        Hi Susan,
        Sourness can vary and sometimes be elusive. We do not think the float test is very reliable and would advice to look at the airiness of the culture itself to judge its quality. We never do the float test ourselves.
        A thick culture in terms of aiming for more sourness is good. For further tips that can help you see this post: www.weekendbakery.com/posts…ough-tips/. Every culture has its own properties, so if you are not happy in the end, try and start a second culture next to your current one, maybe with flour from another batch, brand or mill. It could well be that this culture gives you quite different results.

        Good luck with it.

  3. Lonny Heiner says:

    Do you use your starter cold from the fridge for the poolish?

    • Weekend Bakers says:

      Hello Lonny,

      Yes we do, it is not a problem, especially when you look at the amount used. Just make sure your culture is alive and kicking and has not been sitting in the fridge for weeks without feeding / refreshing otherwise we would advise to do this a day in advance and then make the poolish the next day with the refreshed culture.

  4. Susan Hodges says:

    Hi Ed and Marieke,
    Must tell you this fantastic news. I made this bread and the holes are huge, some the size of a house!
    Also plentiful of them. Wow. Simply beautiful. Have never been able to achieve this with any other recipe.
    Still Cannot believe I can achieve this after months of trying. This recipe is definitely for keeps.
    Thank you very very much for sharing this with us.
    Susan

    • Weekend Bakers says:

      Wonderful Susan! Yes this recipe is sooo worth the effort. It looks the part but it sure tastes the part too be think!

  5. Susan Hodges says:

    Hi Ed and Marieke,
    Brilliant recipe. I baked this today following your instructions to the letter and the bread
    turned out just great. I did not encounter any problems except when it came to slashing the bread.
    Using your lame, I dipped it in water and tried to slash it, but it was difficult to move the blade as the dough
    Was wet and the blade seems to get stuck in it. The lame just would not cut. The bread did rise beautfully,
    but there was no ‘eruption’ because it was not properly slashed? No ears.
    I have tried 4 of your recipes and they have all turned out perfect except for this issue.
    Can you please advise how I can resolve this problem.
    Thanks,
    Susan

    • Weekend Bakers says:

      Hi Susan,
      Scoring properly takes a bit of practice and scoring very wet dough is a double challenge. It is not something we see going perfectly smooth the first time anybody tries it. That is why we made a list with tips on the subject: www.weekendbakery.com/posts…onfidence/
      Try to score with one hand and guide the dough a bit with your other hand, this might help too.

  6. Vincent Hentzepeter says:

    Hello weekend bakers,

    Last Saturday we baked your Tartine recipe the hybrid way, I wanted to eat the bread at 14:00 and the yeast indeed did speed up the process. The bread was delicious, nice crumb and great taste. Holes where slightly smaller than the ones on your picture. Today I used my own rye based starter and performed the six steps of letter folds + 2,15 hour of proofing. The result was even better. More taste, as you predicted above, and exactly the texture of your picture. We all love this bread, I stopped eating in time this afternoon, because I know by now: enough is enough. We used a mixture of wheat bread flour from Zuidmolen (Netherlands) and whole wheat flour of our local mill in Hellendoorn (Netherlands). The protein content of this flour is 13,4 grams, so even with this hydration rate the dough is easy to handle. I want to compliment you for the great recipes, they really meet expectations! That’s very inspiring. I have been baking since boyhood, but I am still making progress this way every time I touch new dough. Next bread on our list: your hybrid bread and the semolina with sesame seeds!

  7. Dan says:

    First, thank you for this extremely helpful article.

    Last week I made bread with the standard size given above and the rye starter. I found the mixture too wet, so added in a little flour each time I folded it until it got to the point where it was easier to handle. I cooked it on a circle of baking paper in a 20cm Le Creuset cast iron casserole with the lid off for the final 10 minutes, about 40 minutes in all. It worked very well – looked beautiful, great crust and good crumb except for one little “seam” of harder, doughy bread about two cm across, a few mm thick and 5cm long. Other than that, I was very happy with the result.

    This week I tried double the amount. I used slightly less water. This time the dough felt much better, not as wet and soon became nicely elastic and springy. After finishing the six folding sessions it seemed to rise well near a warm radiator (a bit less than three hours).

    I baked it in a 24cm Le Creuset casserole for about 40 minutes. Again, it looked great. However, when I cut it the crumb felt a bit soggy and dense; it didn’t have the more airy and open texture of last week. Also the “sour” taste seemed a little stronger than usual. It was still edible but not as pleasant.

    Do you have any suggestions as to what I did wrong? In retrospect, the possibly obvious issue is baking time. Because the crust looked as if it were done I only gave it about 40 minutes, the same as the smaller loaf from the previous week, despite having nearly twice the dough.

    Also, is there a “best” time to use the starter? For example, I refreshed mine in the morning and used it for the poolish that same evening. At the time I took the starter for the poolish the starter had grown and was shot through with bubbles – it looked fine.

    If you have time to share your thoughts I would be most grateful.

    • Weekend Bakers says:

      Hi Dan,
      Yes, the amount of dough you made needs lots more baking time! It needs about 70 minutes on a slightly lower setting to cook through. No wonder your crumb was soggy, your bread was not nearly ready. Measuring the inside of the bread gives a much better indication than the look of the crust. This Tartine bread is a challenging loaf, so changing things before you are comfortable with the recipe can also be challenging, even for an advanced baker.
      Next to that you did not use the starter at the optimum time. You should always let it ripen for 24 hours before using it. This can also have influenced your baking result of course, partly explaining the denseness.
      We would advice to go back to your first attempt, making the recipe several times to get comfortable with it and really try to not add flour in the process, it is a real shame to add too much flour and change the recipe in this way. Try to use less flour, just as much as you can handle and practice to get comfortable with the stickiness of the dough. See our tips for handling wet dough here: www.weekendbakery.com/posts…ion-dough/
      Hope this helps you on your way.

      Happy baking!
      Ed & Marieke

      • Dan says:

        Thank you Ed & Marieke for those tips, especially the sticky dough link!

        Today I have gone back to the original size and will not worry about the wetness of the dough so much. I should clarify that when I say I added flour, I mean no more than what was used to flour the folding surface and also the flour used to prevent it sticking so much to the bowl in which I let it rest.

        Still, this time I will try it without this. It turned out very well the first time despite my lack of skill, so I have high hopes.

        Dan

  8. yossi hazan says:

    looks great. can i retard the dough in the refrigerator for 14 hours, right after the last s&f and before the shaping? or it’s better to shape and bake in the same day like in the recipe? tbh i hust afraid of overproofing- so this is the reason to this question. wait to your answer
    thanks in advance

    • Weekend Bakers says:

      Hi Yossi,
      The recipe is balanced so yes, it will give the best result in principle to shape and bake the same day and stick to the time table.
      However, it is possible to retard the dough, we would advice to shape the dough and then retard it in the fridge (make sure to cover it well, a plastic bag with air blown in it works well). The amount of time you need to get the perfect proofed dough after retarding is a question of trial and error (depends on dough temp, fridge temp, sourdough activity). Lots of bakers try for weeks to get the optimum result. Just try your 14 hours and see what comes out, it is the only way to find out where you stand under your conditions.
      Good luck with it.

  9. Michiel Eldering says:

    Good results with this recipe with less starter and less water. Worked good with my 11% bread flour. However I stick to Chad Robertson’s advise to use a Dutch oven.

  10. kathleen says:

    Hi there,

    Love your website! I live in the UK and have been experimenting with the tartine recipe, and am now trying your recipe. Are the gluten levels in UK flours the same as the european flours you bake with? When you specify wheat bread flour do you mean “strong white bread flour” or “strong wholemeal bread flour”? I am using the Doves Farm Organic.

    thanks!!
    Kathleen

    • Weekend Bakers says:

      Hello Kathleen,
      Thank you so much for your lovely feedback! We looked into it and we would recommend the strong white bread flour as it comes very close to what we use for this recipe too, also the percentage of protein of around 12.5%. Next to that the recipe calls for a little bit of whole wheat too, so you can use the strong wholemeal bread flour for that and the result should be excellent!

      Happy baking,

      Ed & Marieke

  11. kaisman says:

    can i add ollives to the dough? say i make one loaf- so how many clemete olives to add and when to add it ?
    gonna make the poolish tomorrow- can’t wait
    thanks in advance

    • Weekend Bakers says:

      Hello Kaisman,

      Yes you can. How much is, in this case, more a question of personal taste but we think you need at least 100 to 150 grams to make an impact on your loaf. We would add them at the stage where it says ‘add water part 2’.

      Good luck with it!

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  13. Laura says:

    Hoi Ed en Marieke,
    Bedankt voor het verhelderende recept.
    Ik heb het stap voor stap gevolgd en tot op heden verliep alles volgens plan, maar helaas toen ik het brood uit het rijsmandje wilde halen was dit bijna onmogelijk. Het deeg zat vastgeplakt aan het mandje en ik kreeg het er moeilijk uit. Ik heb genoeg bloem gebruikt aan beide kanten en vraag me af of jullie een opmerking/oplossing voor mijn probleem hebben. (als het nodig is heb ik filmpjes om het te verduidelijken)
    Alvast bedankt,

    • Weekend Bakers says:

      Hallo Laura,

      Heb je het rijsmandje (is het van riet?) geprepareerd voor het eerste gebruik? Wij hebben een filmpje waarin je kunt zien hoe we dit doen: www.weekendbakery.com/posts…jsmandjes/
      Het is belangrijk bij riet dat zich een basislaagje vormt, dat je daarna iedere keer met meel bestuift. Je kunt in het begin het beste een beetje overdrijven met het inmelen, want het is heel vervelend als je brood niet uit het mandje wil. Ook moet je de zwaartekracht in je voordeel laten werken, het mandje op kop houden en een beetje heen en weer wiegen met beleid zodat het deeg rustig naar beneden kan vallen op de plaat.

      Succes!

      Ed en Marieke

  14. Ying says:

    I tried baking using the original Tartine bread without any success as the starter is a bit weak and acidic. But the hybrid version in your website is a guaranteed success. It retains the flavour and saves me time. I only started baking for a few months and your website has provided me useful tips to make baking a pleasure.

    Thanks so much for coming up with such a wonderful alternative recipe.

    • Weekend Bakers says:

      Hello Ying,

      So great the recipe worked out for you in this way. We are big fans of the hybrid method and with this recipe for us it yields a wonderful tasty version of this bread and it saves a bit of time too.

      Happy baking!

  15. Helga Stintzcum says:

    I don’t much care for whole wheat bread, but I love rye bread. Can I exchange the whole wheat flour for rye flour?

  16. Laurie says:

    I love this website. Have tried a bunch of recipes. Just discovered your dough calculator!!!!!!!!!!!!!!!!!!!!!!!!

  17. Tim says:

    Hello Ed and Marieke,

    I’ve made this bread several times now, it’s our favorite!
    I only have a cheap combi-microwave oven and the results were mediocre, great tasting but poor looking (especially the oven spring opening from the side no matter what I tried). So I read in the Tartine book that Chad used a ‘dutch oven’. I bought one from Ikea (Senior braadpan), tried it and now the breads come out perfect!
    I have a question about the leftover sourdough. I want to make pannenkoeken (Dutch pancakes) with it but all the recipes that I found include a much larger portion of sourdough (like 250g or even more).
    What is your recipe for pannenkoeken with the smaller amount of sourdough from your rye culture?

    Thanks for a wonderful site!

    Tim

    • Weekend Bakers says:

      Hi Tim, we never made sourdough pancakes, as with our method we never have any sourdough starter left to ‘throw away’. However you can make 250g of culture from the rye sourdough very easily; add 15g of rye starter to 125g water and 125g bread flour. Wait for 12 hours and voila pancake sourdough ‘leftover’ starter. Happy baking!

  18. Erik Mulder says:

    Hi,

    First of all i really like your website with clear recipes and dough calculator.
    I changed this recipe a little to 80% hydration and upped the salt to 2% for compensation.
    Now everything worked out good but when I turned my dough from the benneton on to the stone it completely flatted out.
    Do I have to make more stretch and folds to compensate for the hydration ?

    Thank you in advance!

    • Weekend Bakers says:

      Hi Erik, it looks like you used too much water for your flour. Use a stronger flour (with more gluten, like Canadian Manitoba) or reduce the amount of water. There is no shame in this. The flour we can get in Europe tends to absorb a lot less water than the flour of our American friends.

  19. Emily says:

    I just made this for the first time, following the instructions exactly without the yeast or faster timetable. But it baked to 208 degrees F in 25 minutes! I’m just relieved that I tested it halfway through when it was smelling done. Any idea why this happened? I made a single loaf in a round banneton.

    • Weekend Bakers says:

      Emily, we need at least 40 minutes to get a full bake. It is strange for a 750g (full loaf) to be ready in 25 minutes. Did the crumb turn out ok, or still a bit wet and ‘clangy’ ?

  20. Kalle says:

    This is insanely useful. Thank you for addressing the main concerns I have with the original recipe. I especially appreciate the note on scaling back hydration percentages for European flours. The difference is often overlooked when recipes get converted.

    • Weekend Bakers says:

      Hi Kalle, most American recipe tend the use the high fluten ‘strong’ bread flour. This type of flour can absorb a lot more water then a the European flours. However the gluten are not the whole story, you can bake beautiful breads with European flour and you decrease the amount of water a little bit.

  21. Donna Masanotti says:

    this is a great site!

  22. muna says:

    I am making this bread formula tomorrow and just started the polish. my questions: 1- my rye starter is not revived yet . Can I use any other starter I have ? 2: Question: we prefer to have more whole-wheat in our bread, I tried the calculator to increase the WW flour and reduce bread flour, but seems doesn’t work, as water weight did not increase among other values, how can I achieved this bread with minimum 30% whole wheat please? what hydration should I go to? thanks

    • Weekend Bakers says:

      Hi, you can use any starter you like. We like a rye starter, but a wheat starter will of course work as well. You can increase the amount of whole wheat, using the dough calculator you can change the wheat flour to 60% and the whole wheat flour to 30%. To compensate for the larger amount of whole wheat flour, you probably need to increase the ‘water part 1’ to about 62% for a total hydration of around 75%. Happy baking!

      • Muna says:

        Made it, omitted the commercial yeast but my bread came out so beautiful! Thanks allot for sharing, and will be a repeat bread in my house :-)

  23. Alan Neilson says:

    May I say what a fantastic site this is, and thanks for the “Tartine” recipe which worked brilliantly. Chad Robertson may be an iconic baker but as an author, I think not so good….!!

    • Weekend Bakers says:

      Hi Alan, we also found that his ideas are good, but the recipe are little bit illogical. Happy baking!

  24. Diane says:

    Hey Ed & Marieke
    Have you ever left your bread to prove overnight in the fridge after the final shaping they way the Tartine bread book suggests? I know this would mean stretch the process out to three days – would this be a problem for the dough using up all of its food source and collapsing??
    Many thanks
    Diane

    • Weekend Bakers says:

      Hello Diana, we have indeed tried to make retarded loafs. We sometimes do the final proof of our Pain Rustique bread in the fridge. Most of the time we do not have enough free fridge space to store 6 loafs. Just give it a try, we use bags of organic plastic to store the loafs in.

  25. Trevor G says:

    Hi there, just wondering how big of a container you use to mix up a recipe that makes 12 loaves.

    • Weekend Bakers says:

      Hello Trevor, we use a food safe container of 28 liter with a plastic lit. The dough for 12 loafs do fit nicely within this container with still space left to do the stretch and folds. Happy baking!

  26. Pingback: Tartine style sourdough | Bread Making -MiddleBread.com

  27. Nicole says:

    Hello
    I am making your tartine bread at the moment when I do the stretching the dough tear, is it ok? I have the same problem when I make your baguette recipe. The result Is always good, but on your video your dough is much smooth. What I am doing wrong? And is it ok for the dough to tear.
    Thank you for all your help in the past and your wonderful site. I have never had any failure with your recipes. Thank you.
    Nicole

    • Weekend Bakers says:

      Hello Nicole,

      We would suggest looking at the flour you use. Maybe there’s not enough gluten in it to be developed. It should be between 12 and 13% protein for this recipe and for the baguettes too. You should stretch the dough not so far that it tears, but the dough should become elastic and extensible enough so you can handle it like you see in the video. So maybe the flour could be a factor in this. Also check out our tips on high hydration dough: www.weekendbakery.com/posts…ion-dough/ .

      Hope this helps you.
      Lots of loaves!

  28. Bill says:

    Have been playing with the original tartine recipe and your variant for a while now with generally good results. One thing. Chad Robertson places a lot of emphasis on both in his story and in the recipes is the use of a “young” i.e. only just ripe levain. But he never really explains why! Having tried, in a not very scientific way, overnight levain rises and a shorter rise when I am going through the whole process in one day I THINK the answer is that the just risen levain is what produces the exceptional creamy lightness to the interior of the loaves you buy in his shop. Most sourdough has some “chew” to it but when I use the levain as soon as it is ripe I seem to get this beautiful crumb. I am going to test this a bit more methodically but would welcome your thoughts. Incidentally the same seems to hold through for your hybrid Pain Rustique recipe..

    • Weekend Bakers says:

      Hi Bill, we always use a just ripe levain. For our pain rustique, we mix the poolish at 22:00 in the evening and use it the next day at 09:00. This way it has a nice bubble but no foam and all the gluten are still strong within the poolish. Love to hear about the results! Happy baking!

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  30. Irene Schwab says:

    I would like to know what bread ovens you use we are having a hard time finding a repair person to work on our ovens
    the brand we use is called Bassanina it is from Italy.
    if you could Email back either way it would be great
    Thank you
    Irene Schwab
    Good Earth Natural Foods in Fairfax

  31. Bruno says:

    Hello again!
    I made the bread again, this time using bread flour. As with my last 2 attempts, the boule bursts at one the slash points during the oven spring, causing the boule to become malformed. Do you have any other ideas as to what may be causing this to happen? Solutions?
    Thanks for your help!

    Bruno

    • Weekend Bakers says:

      Hi Bruno, you probably have a) under risen your bread, so let it proof a bit longer, or b) do not use (enough) steam to keep the loafs flexible during the oven spring. Give it another go, practice makes perfect!

      • Bruno says:

        Thanks for the suggestions! Funny, I was just thinking yesterday that I was underproofing due to the cooler temperature in my kitchen.

  32. Bruno says:

    Hello,

    I’ve made this bread twice and love the finished product, however the boule loses its shape during the oven spring. What am I doing wrong? I did all the stretch and folds in the bowl and used your boule shaping method. I placed it in a flour lined ceramic bowl for the final rise, then transferred to a pizza peel and baked at 500 degrees on a pizza stone for 28 minutes. I used all-purpose flour instead of wheat bread flour, otherwise I followed the recipe instructions as written.
    I tried to include photos so you could see the exterior and interior couldn’t figure out how.
    I would really appreciate any advise from you. Thanks! – – Bruno
    P.S. – I find your website very informative. The recipes are well written and the videos are very helpful.

    • Weekend Bakers says:

      Hello Bruno, I think you answered your own question. You used all-purpose flour, which probably is aimed at making cakes and cookies and not bread. All purpose flour has a lot less gluten and gives not enough strength to your dough for bread. Give it another try with the right flour! Happy baking!

      • Bruno says:

        Thanks! I’ll get some bread flour and give it another try…

        • Lioe J. says:

          Dag Marieke,
          kan ik dit recept ook maken met zuurdesem gemaakt met tarwebloem en ananassap volgens de methode van Peter Reinhart?? Deze zuurdesem gemaakt met ongezoete aaanassap is gelukt. Eerder heb ik zuurdesem gemaakt met tarwebloem en water maar op de een of andere manier lukte dat nooit. Ik weet niet waarom.
          Ik bak niet zo vaak maar vind het wel ontzetend leuk. Is het dan verstandig om jouw zuurdesem met roggebloem te maken en het dan standaard te gebruiken om zuurdesem brood te bakken?
          vriendelijke gtoet,
          Lioe

          • Weekend Bakers says:

            Hallo Lioe, het is geen enkel probleem om een tarwebloem starter te gebruiken met onze recepten. Wij gebruiken een roggemeel starter omdat deze makkelijker in het onderhoud is, maar een tarwebloem of speltbloem starter werkt ook goed! Happy baking!

  33. joe weber says:

    1. How much starter should be used if one were to forego employing the overnight poolish?
    2. When is the optimum time to use the starter? On the rise after feeding, the pinnacle, or the fall?

    • Weekend Bakers says:

      Hello Joe, the quality of the bread will suffer greatly from omitting the poolish. The poolish using a light sourdough starter is what gives the bread is character. You can of course omit the poolish and make a dough from all the ingredients at once. You need to add yeast to get it moving or at least double all times. Happy baking!

  34. joe weber says:

    I decided to do all the folding and use the formula without additional yeast. I don’t have the proofing basket and decided to shape a round loaf and place it on a corn meal dusted peel. In so doing I put a little heat on one of my ovens and placed boiling water in a pan to make a jury rigged proof box. The dough didn’t seem ready to be shaped after 4 hours and volume was on the small side. I went ahead and used .5 tsp of dry yeast and the dough was much livelier and the loaf was beautiful. I baked it in my oven with ice cubes on a cast iron skillet to create steam. From mix to finished bake was 5.5 hours. Question: If I make a 4 hour bulk ferment straight dough with 10 % of flour weight starter and .25 tsp dry yeast and do all the folds, will I still get a very porous loaf internally?
    Joe

    • Weekend Bakers says:

      Hi Joe, nice to hear all went well. It will be no problem to add some yeast, we do this all the time when we want to speed the process up a little bit. You will get best of both worlds, taste from sourdough and speed and consistency of the yeast. All sourdough cultures are different some and fast, some are slow. You must indeed add a small amount of yeast, the bulk fermentation must take some time to develop a nice taste within the dough. With this small amount of yeast and the folds the crumb will not change a lot. Happy Baking!

  35. joe weber says:

    Thanks for the help. I’ve never been able to make a successful loaf of bread with a poolish and I think I couldn’t get the yeast level low enough to not have it over ferment overnight. I hadn’t thought of using my levain and will try it tonight at 9 PM. I’m going to try and make the tartine loaf using an 8 quart globe mixer in first speed without all the folding. I imagine the loaf will suffer some but still might make a very tasty loaf with a reasonably open texture. I’ve been maintaining a rye and white levain for about 4 weeks now and left both of them in the fridge when I took a 6 day trip. Both recovered nicely when I returned. Your websit is excellent.

    • Weekend Bakers says:

      Hello Joe, the amount of yeast for one loaf in a poolish is indeed a small bit, you almost can count the grains of yeast. With such a small amount we first pour the water in a bowl, add the yeast, wait a minute for it too dissolve than add the flour and stir. This way all the yeast is nicely distributed among the poolish. You can indeed use a mixer too make Tartine bread, however try not too shorten the bulk fermentation times as the taste is in this being build up in this time period. Probably your crumb structure will ‘suffer’ a bit but you will still get a great bread! Happy baking!

  36. Rodri says:

    He hecho varias veces este pan y siempre ha salido delicioso, pero hace unos días utilicé una harina francesa “Mix meule BIO crema de Moulin de Colagne” que en España podemos comprar on line en El Amasadero y harina de trigo integral, y el resultado es espectacular. He puesto un 0,4% de malta encimática (diastásica). He precalentado el horno a 270ºC (con una sartén de hierro fundido con piedras volcánicas para generar vapor) y cinco minutos antes de meter en el horno bajo a 230ºC calor sólo abajo, meto el pan y vierto agua hirviendo en la sartén. A los 10 minutos saco la sartén con las piedra y bajo a 210ºC calor arriba y abajo durante 25 minutos. Bajo a 190ºC otros 10 minutos más.
    Corto en rebanadas que congelo de dos en dos envueltas en papel de aluminio, y para desayunar, tostadas con mantequilla o con aceite de oliva virgen extra y un buen jamón ibérico de bellota…… manjar de dioses.
    Si alguien está interesado en este harina:
    www.elamasadero.com/harin…5-kgs.html
    Foto del pan, (no se si saldrá):
    lh6.googleusercontent.com/-bbBg…130214.jpg

    Traducción con google translate:
    I have done several times this bread and have always come delicious, but a few days ago I used a French meal “Mix meule BIO cream Moulin Colagne” in Spain can buy on line in the bakery and whole wheat flour, and the result is dramatic. I put 0.4% enzymatic malt (diastatic). I preheated the oven to 270 ° C (with a cast iron skillet with volcanic stones to generate steam) five minutes before putting in the oven at low heat just below 230, I put the pan and pour boiling water into the pan. After 10 minutes take out the pan with the stone and under heat at 210 ° C up and down for 25 minutes. Under another 10 to 190 minutes.
    Short freeze slices in pairs wrapped in aluminum foil, and for breakfast, toast with butter or extra virgin olive oil and a good Iberian ham …… food of the gods.
    If anyone is interested in this meal:
    www.elamasadero.com/harin…5-kgs.html
    Photo of bread (if not will):
    lh6.googleusercontent.com/-bbBg…130214.jpg

  37. Pingback: Tartine style sourdough | Niet Zomaar Een Taart

  38. Nils says:

    Hi

    Great recipe! I followed it meticulously, only prolonging the final proofing time to 4.5 hrs. It turned out perfect from one minor detail. I can see that you guys get a nice lip on your bread. Mine is just flat. I scored at a 45 degree angle, about 2 cm deep and get a good oven rise, but with no lip. Also I notice that you get a secondary break of the crust (in the scored part) where the oven rise makes the newly formed crust break apart. I don’t have any of this.

    Do you have any idea how I could get the same lip, and break of the new crust (within the scored part) that you get. I know that pictures would help, but I don’t see how I can get them on here 😉

    Thanks for a fantastic website! I am learning a lot from you!

    Met vriendelijke groeten
    Nils

    • Weekend Bakers says:

      Hi Nils,

      First of all thanks for your compliments! When it seems you are doing everything right and still do not get the ‘ear’ you are looking for, the first thing to look at is the flour you are using and try maybe another brand and quality. See our flour experiment to understand what we mean:
      www.weekendbakery.com/posts…nt-part-1/
      The second thing is the oven and using that to full effect and maybe try and bake on a stone if possible.
      www.weekendbakery.com/posts…your-oven/
      Also, when scoring try to keep it simple at first by just doing one big score from end to end, making sure to really go the the edges of the bread to have the best change at a nice ‘grigne’.

      Good luck with it!

      Ed & Marieke

  39. Petra Robinson says:

    Hi,
    I have a Sourdough starter made with bread flour and water, can I use that instead of a rye starter to make the poolish for the bread?

    • Weekend Bakers says:

      Hi Petra,

      Yes, no problem at all, you can stick to the recipe and use your wheat starter instead of the rye.

      Happy baking,

      Marieke

      • Petra Robinson says:

        Oh wonderful, I do have a Rye Starter also but I had the wheat one already out of the fridge so I wanted to use this as I was going to bake today.

        Next time I take the Rye starter out.
        Petra

  40. Siew-Eng Koh says:

    Dear Ed and Marieke,
    I just want to say what a wonderful website you have. Your recipes are clearly written and your baking tips and videos are great. I have tried a few of your recipes and have had pretty good success for a beginner baker. My favourite of course is your version of Tartine Style Bread. I live in Bangkok where room temperature is a lot higher than where you are so I have made some adjustments with regards to timing for fermentation and proofing. Thank you for sharing your knowledge and experience!

    • Weekend Bakers says:

      Siew-Eng Koh,

      How wonderful to hear and thank you very much! Sounds like you really made it your own and adapted to your challenging conditions. We admire you for it. At the moment it is also very hot and humid in our country and we are doing some adjusted baking ourselves, which can also be fun when it turns out like you planned of course. But we are baking a little bit less than normal under these conditions we have to say.

      Again, thanks for sharing and wishing you many beautiful and delicious loaves.

      Greetings from Holland,

      Marieke & Ed

  41. Emile says:

    Dankjewel voor jullie website en jullie recepten. Sinds een paar weken maak ik elk weekend dit brood en het is geweldig, ik wilde al heel lang graag brood maken dat net zo lekker is als van een goede bakker, maar met dit recept maak ik brood dat nog veel lekkerder is!

    Ik wil graag vier broden bakken, omdat ik dan de hele week vooruit kan, maar heb het probleem dat er maar twee tegelijk in mijn over passen. De eerste twee komen er perfect uit (mooi gerezen in de oven met geweldige oren), maar de volgende twee hebben 46 minuten langer gerezen, in een keuken die ondertussen aardig warm is door de oven. Dat brood is nog altijd lekker, maar de structuur is veel minder luchtig en de korst is ook niet gerezen in de oven (helemaal geen oren).

    Wat zou ik hieraan kunnen doen? Misschien de mandjes met brood een tijdje in de koelkast zetten om het rijsproces te vertragen? Hebben jullie tips hiervoor? Zou ik bijvoorbeeld beter het deeg in het begin van de 2,5 uur rijzen in de koelkast kunnen zetten zodat het daarna nog even op temperatuur kan komen, of zou het beter zijn om het in de koelkast te zetten als het klaar is met rijzen en dan direct van de koelkast naar de oven?

    Groeten,

    Emile

    • Weekend Bakers says:

      Beste Emile,
      Allereerst dank voor je aardige woorden en fijn dat dit recept voor jou ook zo fantastisch uitpakt! Je geeft zelf al een methode aan die heel goed zou kunnen werken, dat is een kwestie van eens uitproberen. Vooral de methode om na het vormen het brood in de koelkast te laten rijzen en dan van de koelkast naar de oven. De vraag is hoeveel de koelkast de werking van het gist remt, dat is even een paar keer uitproberen. Onze eigen methode zou die zijn welke profi bakkers ook gebruiken: batches na elkaar opstarten, gewoon 2 x 2 broden maken dus, waarbij je een uur tussen de twee batches laat zitten. Dan heb je zeker 4 broden van gelijke kwaliteit en gebruik je je oventijd ook optimaal (met de eerste methode kom je misschien niet zo goed uit qua timing en moet je oven toch wat langer aan bv).

      Veel succes ermee en vooral veel mooie broden!

      Ed en Marieke

  42. Marc - Belgium says:

    Hello,
    In the weekend baked the Tartine Style Bread, it turned out great.
    Great crust and “perfect” crum.
    Changed only one thing: baked the bread in the oven in a cast iron pot, 15 minutes with the lid on and 30 minutes without the lid.
    Thanks for the great recipe and keep up the good work.

    Grts
    Marc

    • Weekend Bakers says:

      Hi Marc,
      Thanks for sharing! We almost always get reports of great baking results with the Dutch oven, it is such a perfect method to get a good artisan loaf. Wonderful to hear that the Tartine is also working out very well this way!

      Happy baking,

      Marieke & Ed

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  45. Alamar says:

    So you did not need to use the Dutch oven to bake your breads?

    I can’t wait to try your version! Thanks for posting it!!

    • Weekend Bakers says:

      As you can see in the pictures, we bake more than one bread and we use a special stone oven to bake.
      If you make just one bread than the Dutch oven would be a great choice.

      Happy baking,

      Marieke & Ed

      • Alamar says:

        Hi Marieke, Ed –

        So I tried this receipe yesterday and I failed. I’m hoping you can take some time to give me a few pointers so I can improve! I followed the recipe, except I made a few changes:
        1. My hydration is 75%. I made the poolish exactly the same, but I increased the water when mixing the poolish with the rest of the flour, water, salt, yeast on the day I made the bread.
        2. The dough was risen beautifully, but it collapsed a little when I tried to shape it into a boule.
        3. After the final S&F, and resting, I pre-shaped the dough into a round form. Let it rest for 30 minutes.
        4. After the resting, I shaped the dough again for a few minutes, then let it rest for another 30 minutes.
        5. After the additional 30 minutes of resting, I shaped the dough again, then into the mixing bowl for proofing.
        6. The dough was in the mixing bowl and proof for 1.5 hours
        7. The oven was pre-heated, with the Dutch oven to 500 F for an hour
        8. I baked the boule at 500F for the first 15 minutes, then lower the oven temperature to 475F and baked the boule for 20 more minutes. After 20 minutes, the lid was removed, the dough didn’t look promising already. I continued baking the dough for another 12 minutes, at 460F.

        The dough had poor oven spring, and very little “ears” developed. The crumbs were dense, but everything was cooked thoroughly. The crust was very hard – it was almost like biting into a brick!

        Your feedback is greatly appreciated!!!

        p.s. I love your scoring tool!

        • Weekend Bakers says:

          Thank you Alamar,
          May we ask you, as it was the first time you tried the recipe, why you decided to change so many things? Why did you decide to go for 75% hydration? We do not understand why you did the pre-shaping and then you say you shaped for several minutes and then you shaped again? Why did you do so much shaping and for so long (this also could explain the denseness)?
          We always want to suggest when making a recipe for the first time to try to follow it very closely and after that change one thing at the time to be able to explain the changes that occur.

          Hope you will give it another try with our instructions.

          Ed & Marieke

          • Alamar says:

            Thanks Ed, Marieke –

            I decided to do the 75% hydration as you mentioned where you live, your flour doesn’t absorb as much water as the flour we have here, in the State. Also, I was thinking to go with Chad Robertson’s hydration, which is 75%. The only reason why I did two extra shaping was because I thought my dough wasn’t “ready” to be in the proofing basket. It felt a little slugglish, and it was a challenge for me to easily and quickly, shape it into a boule. Hence, I thought I should give it another “letter” folding, then let it rest for 30 minutes. After the 30 minutes of resting, my dough was still slightly sluggish, flat, “dripping” off the edge, so I decided to give it another “letter” folding, let it rest. After this, it wasn’t appeared much of a round shape, so I decided to put it into the proofing basket and let it rest at room temperature for another 1.5 hours, before baking.
            Thanks for your feedback and much appreciated!

          • Weekend Bakers says:

            Hi again Alamar,
            Thanks for your explanation. Based on what you tell us we think the first thing to look at is the flour you use. Tartine uses very strong bread flour that also has still some bran left in it (not so white) which probably absorbs more water. Check out the protein content of your flour. Try to use the strongest kind you can find and maybe at the same time turn down the hydration a notch to make the handling and shaping a bit easier for you.

            Hope this helps you.

            Happy (weekend) baking!

            Ed & Marieke

  46. Pingback: Tartine book n°3 – Chad Robertson | Broodbakken - Ijs bereiden

  47. Viv says:

    Can I just say I love your website! I’ve tried some of your bread recipes and loved them, especially the baguettes which are a bit hit with the family (still working on my shaping though!). With this tartine recipe and some others you use a sourdough culture instead of yeast. If I don’t have a sourdough culture, can I just substitute active dry yeast? If so, how much yeast would I use to be equivalent to a certain amount of sourdough culture? Thanks.

    • Weekend Bakers says:

      Hello Viv,
      Yes, you could turn this into a yeast based recipe. You see in the recipe that we already suggested a hybrid version with sourdough and yeast. To make a complete yeast version you would need to add yeast to the poolish and to the final dough. We have never made this version and cannot give you exact quantities that work but we would suggest starting with a quarter teaspoon (0.5 grams) of instant yeast to add to the poolish and stick to the instructions for the hybrid loaf you find at the bottom of the recipe.

      Good luck with it!

      Marieke & Ed

  48. John Vaughan says:

    A colleague sent this link to me. It is a brilliant site. I tried this loaf over the weekend. The first time I added some yeast but the second time went entirely off the starter. It worked perfectly and I was very happy with the results. From start to finish takes a long time (for me) but the actual time employed isn’t excessive and if you get the timing right fits in with your day. I look forward to trying the croissants some time soon. The next time I make this I will do a bigger batch and keep some dough in the fridge for a day or so and see how that works. There is some element of unpredictability in my baking since we use an Aga and the temperature is not exact. It just adds to the fun.

    Thanks

    John

    • Weekend Bakers says:

      Hi John,

      Thanks very much. Couldn’t agree more with what you are saying and jealous in a good way of your Aga!!
      Sure it will work out great too with the retarded fridge version.
      Let us know how the croissants turn out…

      Have a great (baking) weekend!

      Marieke & Ed

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  50. Pim says:

    Baked this bread yesterday and it is just YUMMIE! What a great bread. Great texture, great taste. Thanks!

  51. Gingi says:

    Another quick question: the original recipe calls for placing the final shaped loaf in refrigeration overnight… you obviously didn’t include that in your post here… any major changes once might expect when ding the cold rising overnight?

    • Weekend Bakers says:

      Yes, you can do that, no problem. Depending on how it looks when you get it out of the fridge you can even put it straight in the oven. We do not use this method ourselves because of lack of fridge space, so the exact timing is something you need to get right by just giving it a go…

      Good luck with it,

      Marieke

      • Gingi says:

        Hi there.
        I tried it today. The end result is not impressive at all. The loafs ended up very dense and only one loaf really rise.
        Any suggestion as for what to change during my second attempt to get a nicer result?

        • Weekend Bakers says:

          Maybe it was under-proofed. You have to look at the dough when it comes out of the fridge and see how far it has risen and then decide if it is ready for the oven or if it maybe needs 1 or 2 hours extra outside of the fridge until truly ready for the oven. It also depends on what the temperatures are of the dough going into the fridge, the fridge itself and your surroundings. If you think the dough is not ready, just give it more time. It is perfectly normal to not get it right the first time you try something like this. You need to adapt everything to your conditions.

          Good luck with it,

          Ed & Marieke

  52. Gingi says:

    I have a question: instead of using 10 g sourdough culture, can I use a regular poolish starter? one with simple 1:1 ration of water and flour?

    • Weekend Bakers says:

      Hello Gingi,
      The 10 g sourdough culture in this recipe is made to make a poolish. So, you do not start with a poolish but you make one following the recipe. Your sourdough culture (which you call a poolish) has the right ratio of water to flour so you can use 10 g of that and then follow the recipe and make the poolish. And because of the tiny amount of 10 g compared to the total of the recipe it would not really matter if it was a bit wetter for instance.

      Have fun with the recipe and lots of loaves,

      Marieke & Ed

      • Gingi says:

        Thanks. So basically the 10g culture in your outline 10g from my poolish.

        • Weekend Bakers says:

          In general a sourdough culture is something you maintain all the time and a poolish is something you make about a day in advance. So if you maintain your poolish all the time it is in fact your culture and you can indeed use that.

  53. Peter says:

    My own version of this bread has been my favorite ever since I started making it. A couple f weeks ago my oven broke down and had to replace it. It took a while before I got to know the right temperatures to be able to bake this bread properly again.
    Last week I bought flour at the Zandhaas where you also buy yours. I took the ‘eko tarwebloem’ knowing the protein is lower than the flour I have used before. Now I am finding that my loafs don’t get the oven spring as before. They actually look rather flat. I shape my loafs as boules and put them in oblong baskets for rising. Before loading them in the oven I slash them along the full length, which used to give me the best result. Not anymore. And I am a little puzzled by it.
    The dough feels strong enough and I can clearly see the air pockets when the dough is rising in its transparent plastic container. When I remove the dough from their rising baskets it holds it shape so it clearly is strong enough.
    Any ideas what could be wrong? Could it be the initial oven temperature? If too low (225C) will it not spring as much as a high 250C+) setting?
    One interesting observation is that when I used two slashes rather then one the oven spring and grignes were much better but the final loaf was still somewhat flat.
    I more or less follow the same steps as in your variation of the Tartine recipe but with a 7-8 minute low speed machine mix followed by 4 stretch and folds at 30 minute intervals.

    • Weekend Bakers says:

      Hi Peter,

      Can you tel us which flour you normally use and what the protein % is?

      • Peter says:

        I normally use “tarwebloem van harde tarwe” from De Windotter in IJsselstein, which, I believe, is from Meneba. The protein content is/close to 13,4%.

        • Weekend Bakers says:

          Hi Peter,
          Based on this we would suggest first to check what your real oven temp is at the moment (because you have a new oven you need to check if 225 is really 225). See our tips too: www.weekendbakery.com/posts…your-oven/.
          Next to that it is no wonder the meneba flour gets you easier oven spring with the slightly higher protein content and maybe (but not sure about this) it could also be the case that this flour is ‘enhanced’ with some enzymes, because it very often is the case (broodverbeteraars). Maybe it is indicated on the package.
          Of course it is more of a challenge to bake a good loaf without these enhancers and slightly lower protein. But from what we read you are doing a fine job already and with both a new oven and new flour it is also a question of practice and finding the perfect setting for this new combination. We would suggest starting at a slightly higher oven temp (provided you know the oven temp to be correct at 225) at 235 and maybe lowering it slightly when the desired color is achieved.

          Good luck with it!

          Ed & Marieke

          • Peter says:

            Hi Ed & Marieke,

            The oven temperature is stable but I did raise it to 235 and this seems to work better.
            I am using a Le Creuset cast iron pan for baking breads and I let it preheat for a good 45 minutes before loading the dough.

            Last Sunday I baked this bread again and decided to up the hydration to 68-69% and in addition only mix by hand followed by 6 stretch & folds. The result was a much better bread with better crust, oven spring and therefore better crumb.

            I would conclude that the root of my oven spring issues had more to do with hydration than oven temperature after all.

          • Weekend Bakers says:

            Good you found the culprit and got a great result.
            We must say we only hear good things about the use of cast iron pans in ovens. This oven in oven principle works great for many people. The only ‘drawback’ is the fact that you can only produce one loaf at a time.

            Keep up the wonderful baking!

            Marieke

  54. Robert Pieters says:

    Hoi Marieke en Ed,

    Geweldige site, met name de filmpjes. Een vraag die hopelijk niet al veel te vaak is gesteld:
    als het recept aangeeft “wheat (bread) flour” neem ik aan dat hier tarwebloem mee wordt bedoeld (en dus niet de Amerikaanse patentbloem of tarwemeel)?

    • Weekend Bakers says:

      Hallo Robert,
      Jazeker dat klopt, al is er wel verschil in kwaliteit en loont het de moeite om op zoek te gaan naar goede kwaliteit tarwebloem met het juiste eiwitgehalte. Welk verschil dat kan maken en hoe dat in je brood tot uiting komt kun je zien in onze ‘flour expriments’ waar we verschillende kwaliteiten en ook bloem van verschillende molens met elkaar vergeleken hebben: www.weekendbakery.com/posts…nt-part-1/
      en www.weekendbakery.com/posts…ent-mills/.

      Happy Baking!

      Ed en Marieke

  55. petra woods says:

    Hoi Marieke en Ed,

    Bedankt voor t antwoord daar heb ik wat aan!
    t Is dus eigenlijk heel makkelijk: als je een recept hebt met zuurdesem dan kun je t idd met een poolish maken (dezelfde hoeveelheid als de zuurdesemstarter in t betreffende recept)
    Maar wat nu als t recept al een poolish heeft zoals de recepten van Peter Reinhart?
    Hij gebruikt een “barm” wat naar mijn idee gewoon een poolish is die hij bewaard in de koelkast en die je iedere 3 dagen moet verversen (zonde als je niet zoveel bakt)
    En die gebruikt hij in zn recepten plus ook nog eens een zuurdesemstarter van een grote hoeveelheid.(die in die “barm”zit) en daarna een voordeeg en de dag daarna pas t uiteindelijke deeg….pff. (bv bij t zuurdesembrood uit The bread baker’s apprentice” blz 233)
    Geen idee hoe ik dat kan verlagen naar 20 gram roggedesem.
    as Vrijdag heb ik een workshop bij Levine (“Uit de keuken van Levine”) en ik zal het ook aan haar vragen..
    groetjes van Petra

    • Weekend Bakers says:

      Hoi Petra,
      Fijn! Eerlijk gezegd zijn wij wat minder fan van de recepten van Reinhart. We hebben zijn boek ook uitgeleend aan een vriend haha. Ben benieuwd wat Levine ervan vindt. Barm is eigenlijk een oud Engelse term die dacht ik gebruikt werd om schuim op bier (ale) aan te geven. Vaak zie je recepten met barm die gebaseerd zijn op bier of zo, dus een voordeeg met alcohol zeg maar.
      Heel veel plezier en succes bij de workshop!

      Marieke

  56. Bill in UK says:

    Just made two of these (pix on twitter @hopebake). Had to do a retarded fermentation but it worked really well. If anyone else wants to try, follow the schedule till you have the bread in the baskets. Then leave at room temp for 90minutes before putting in the fridge (mine is 8 degrees) overnight. Then bake straight out of the fridge before the bread has time to wake up and follow its instinct to collapse.

    • Bill in UK says:

      By the way was using v strong Canadian flour so stuck with 75% hydration. Otherwise followed you exactly.

      • Weekend Bakers says:

        Very useful information there Bill and wonderful loaves. Thanks for sharing and hope! we can bake together one day!

        Ed & Marieke

  57. petra woods says:

    Hoi Marieke en Ed,

    Ik heb t boek ook en verloor idd door de hoeveelheid tekst t essentiele bijna uit t oog, moest me behoorlijk concentreren om te zien wat er nu eigenlijk staat.
    Daarna weggelegd en er nog niets uit gemaakt omdat ik niet wist (weet) hoe die enorme hoeveelheden van de starter ed om te rekenen naar een normale hanteerbare hoeveelheid zoals jullie nu gedaan hebben: bedankt daarvoor ik ga gelijk vanavond beginnen met de poolish;-)
    Ik heb me al vaker afgevraagd hoe al die starters (zuurdesem dus) in al die boeken die allemaal verschillende hoeveelheden hanteren, terug te brengen naar de roggezuurdesem starter die ik van jullie heb (ja hij leeft nog steeds;-) naar een normale hoeveelheid als pakweg 10 of 15 gram per brood.
    Hebben jullie een algemeen idee hierover om met mij (en anderen) te delen?
    Ik heb ook t boek van Peter Reinhart (bread bakers apprentice en artisan breads every day en de volkoren broden bevallen heel erg goed maar de volkoren zuurdesem broden niet gemaakt ivm al die verschillende starters die ik dan in mn koelkast moet hebben staan.
    t Lijkt erop dat je voor ieder boek (en ik heb er inmiddels een groot aantal) een andere zuurdesem starter moet hebben staan! pff Niet te doen dus, vandaar mijn vraag.
    Ga zo door met jullie bakperikelen en ze te delen met ons,fijn!
    groet van Petra

    • Weekend Bakers says:

      Hoi Petra,
      Leuk weer van je te horen. We krijgen veel positieve reacties over het gebruik van een klein beetje desem en mensen vinden het een prettige manier van werken. We zijn toevallig bezig met een stukje over het converteren van ‘straight dough’ recepten naar recepten met een poolish met wat meer uitleg over dit onderwerp erbij.

      Wat betreft je vraag alvast het volgende: Het eerste wat je moet doen is kijken naar het hydratatiepercentage van de starter in het recept. Daarna moet je uitzoeken hoeveel je van deze starter nodig hebt. Als je bijvoorbeeld 300 gram starter hebt met bijvoorbeeld een hydratatie van 100% (heel vaak het geval) dan zit hier 150 g bloem en 150 g water in. Dus als je nu de avond van tevoren (12 uur ongeveer) 150 g bloem en 150 g water en een schepje van ongeveer 15 gram actief desem door elkaar roert, dan kun je dat na die 12 uur als starter gebruiken in het recept. Je maakt dus in feite gewoon een poolish voor het recept.

      Voorbeeld als de starter in een recept niet op 100% hydratatie wordt gehouden maar bv op 75%: Je hebt 350 g starter en een hydratatie van 75%. Dit betekent dat 350 gram starter bestaat uit 100% bloem en 75% water: bij elkaar 175%. Door 350 g te delen door 175 weet je hoeveel gram 1% is (namelijk 2g). Nu kun je simpelweg die 2 g met 100 vermenigvuldigen voor de bloem en met 75 voor het water. Uitkomst 350 g starter bestaat dus uit 200 g bloem en 150 g water. Stop hier weer 15 tot 20 gram actief desem bij (dat komt niet zo heel precies) en laat het 12 uur staan en gebruik het de volgende dag voor je recept.

      Hoop dat je er wat aan hebt.

      Happy Baking en veel mooie broden!

      Marieke & Ed

  58. Bill in UK says:

    Great that you guys have applied the famous weekend bakery scientific approach to Tartine. I have been using the book on and off for a few years with mixed results. When it works it is by far the best bread I ever made but I have produced my fair share of both bricks and pancakes. Because hydration is so key I would be interested to know what flour you have been using for this. I currently have some very strong Canadian flour but just ordered some European bread flour which will be different.
    By the way: for anyone thinking of buying the book: it is worth it both for Chad Robertson’s passion for his bread and for the entire second half which is given over to left over bread recipes which are great. Also look out for his wife’s patisserie book (also called Tartine) which is awesome.

    • Weekend Bakers says:

      Hi Bill,
      Thanks for sharing your experience and ideas! We use organic bread and whole wheat flour from our local mill. The bread (wheat flour) has a protein content that varies between 12 and 13% depending on the batch. maybe you have also seen the flour experiments we have done in the recent past: www.weekendbakery.com/posts…nt-part-1/
      Very difficult to pinpoint what makes a flour great but we do know that good quality (organic) stone ground flour is very different from the stuff the supermarket sells over here.

      Will check out the Tartine patisserie book because it sounds awesome and ‘must have’ :O

      Keep up the baking and the sharing!

      Ed & Marieke

      • Bill in UK says:

        By the way: totally agree with what you stay on starter quantity. It is my observation, having done several course and read untold books, that when professional bakers teach amateurs they advise making way too much starter. Amateurs don’t want to be throwing away kilo after kilo of starter. I only ever feed mine with 50gms water and 50gms flour then, like you, build the ‘production starter’ from there.

  59. Peter says:

    I have also been baking Tartine bread for the past couple of weeks. The first time I followed the recipe too closely, even though I knew the hydration for US flour was much higher than our Dutch flour. Logically my first attempt failed miserably as the dough was much too wet and sticky. Also I found the stretch and folds in the container too impractical and (seemingly) somewhat ineffective.
    The second time around I changed the hydration to 65% (leaven not counting, so more close to 68%) and I switched to the so-called slap and folds (Bertinet style). Followed by 2 stretch and folds after 1 and 2 hours. Though the slap and folds work fine for 1 big loaf of about 900-1000 grams of dough it is quite a workout, so next time I am going to try a short machine mix followed by a bunch of stretch and folds.
    This is the first time I bake with strictly sourdough and I prefer it over everything I ever baked with yeast or sourdough and yeast combined. As far as I am concerned this is the best bread I have ever baked.

    • Weekend Bakers says:

      hi Peter,
      So good to hear about your methods and results. Seems like we reached some of the same conclusions. It would be nice if you also tried the method without any mixing but maybe doing it on a worktop instead of in a container and see how you like that result. It sure is less hard work than the slap and fold method.

      Thanks for sharing and love to see and hear more of course!

      Marieke & Ed

  60. Jan - Chiang Rai - Thailand says:

    Hello,

    Boy was I happy to find this recipe on your website, I’ve been waiting to try this ‘Tartine Bread’ for a while but found the recipes from the book to complicated at the time. So very excited with your explanations on how to get good results in only a few very clear/easy steps. Everything went great until it was time to put the 2 loaves in the oven, I should have put some more flour in my bannetons so they kinda got stuck a little, but for a first time it wasn’t too bad. Into the oven onto the preheated oven stone, some hot water in a small steel cup on the bottom of the oven and close the door, the waiting begins. Halfway I have to turn the breads to get an ‘almost’ even bake and I noticed that they did rise, but not as much as I hoped. Anyway there is nothing you can do about that at this moment so just finish the bake. Total time 2×30 min because my oven doesn’t go over 210-215c (if I’m lucky) End result allot better than expected. Very crisp crust and great structure inside, great taste. And will try and make this bread again tomorow, since the first loaf is almost completely finished by now haha.

    Thanks again, keep up the good work and will let you know how I get along with this bread in the future 😉

    • Weekend Bakers says:

      Hello Jan,
      Wow, you are very quick off the mark Jan! We love to hear about your baking because it is always encased in lovely stories. We are impressed at what you are able to achieve with your ‘challenging’ oven conditions.

      Always love to hear more and thank you very much for sharing the pictures with us through our ‘your loaves’ pin board :)

      Happy Baking!

      Ed & Marieke