Tartine Bread
A masterclass in artisan bread making by Tartine Bakery’s co-founder.
Summary of 7 Key Points
Key Points
- Creating a Starter: The Soul of Flavorful Bread
- Mixing and Managing Dough: The Key to Good Texture
- Shaping the Loaf: The Art of Perfect Crusts
- Developing the Oven Spring: Achieving the Ideal Rise
- Exploring Recipes Beyond the Basic Loaf
- Understanding the Science Behind Bread Making
- Perfecting the Tartine Method for Different Types of Bread
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Creating a Starter: The Soul of Flavorful Bread
Creating a starter is a fundamental step in traditional bread making and is essential for developing the distinctive flavor and texture of artisan bread. A starter is a culture of wild yeast and bacteria that is used to leaven bread. It’s a living entity that ferments flour and water, developing the complex flavors and aromas that cannot be replicated with commercial yeast. The process begins with mixing flour and water, which is then allowed to sit at a warm temperature so that the natural yeasts and bacteria present in the flour and environment can begin to proliferate…Read&Listen More
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Mixing and Managing Dough: The Key to Good Texture
In the process of mixing and managing dough, the focus is on developing flavor, strength, and structure. This is achieved through a series of steps that begin with the autolyse method, where flour and water are mixed and then allowed to rest. This resting period hydrates the flour and initiates enzyme activity, leading to better gluten development. The goal is to mix the dough to a point where it is well combined but not overworked, preserving the dough’s temperature and texture…Read&Listen More
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Shaping the Loaf: The Art of Perfect Crusts
Shaping the loaf is an integral part of achieving the perfect crust in bread-making. It begins with the creation of surface tension on the dough, which is formed by stretching and folding. This technique involves gently but firmly pulling the dough across a work surface in a series of motions that encourage the outer layer to tighten. The tension helps maintain the dough’s shape during its final rise and ensures that it doesn’t spread out too much. It’s also crucial for scoring the dough later, as the blade will glide more smoothly over a taut surface, allowing for more precise cuts that contribute to the bread’s final aesthetic and structural quality…Read&Listen More
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Developing the Oven Spring: Achieving the Ideal Rise
Oven spring refers to the rapid rise of dough during the first few minutes of baking, caused by the expansion of gas within the dough as it heats. This is one of the most crucial stages for achieving the ideal loaf with the desired texture and crumb. The gases trapped in the dough by the gluten network begin to expand faster as the temperature rises. The dough, which is scored, allows the loaf to expand in a controlled manner, giving the baker an element of predictability in the final shape of the bread…Read&Listen More
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Exploring Recipes Beyond the Basic Loaf
One of the distinguishing aspects of ‘Tartine Bread’ is its exploration of variations on basic bread recipes that encourage bakers to experiment beyond the standard loaf. The book provides a foundation in basic techniques and then builds upon this knowledge by introducing a variety of recipes that incorporate different flours, grains, and shaping methods. This allows bakers to explore the diverse world of bread and discover the vast array of textures, flavors, and shapes that can be achieved…Read&Listen More
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Understanding the Science Behind Bread Making
The science behind bread making is a complex interplay of biology, chemistry, and physics. The process begins with the fermentation of dough, which is a biological activity. Yeast, a living organism, feeds on the sugars present in the flour. As it digests these sugars, it produces carbon dioxide and alcohol as byproducts. The carbon dioxide gets trapped in the network of gluten proteins formed by the flour and water, causing the dough to rise and expand. This is an essential aspect of bread making, as the fermentation not only leavens the dough but also contributes to the flavor and texture of the bread…Read&Listen More
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Perfecting the Tartine Method for Different Types of Bread
The Tartine Method, created by Chad Robertson, is a unique approach to breadmaking that emphasizes the use of natural leavening, a high hydration dough, and a process of folding rather than traditional kneading. This method has been adapted and perfected for a variety of bread types beyond the iconic Tartine Country Bread. Each type of bread, from whole wheat variations to rye, involves subtle tweaks to the basic formula and technique to accommodate the different flavors and textures desired…Read&Listen More