Comparing Tartine Country Bread to my Master Recipe | Foodgeek Baking

today i'm going to try to bake the classic sourdough bread by chad robertson the tartine country bread and um oh yeah i'll compare to my master recipe hi i'm soon and i'm a food geek today i'm going to bake the famous tartine country bread and i'll bake my master recipe alongside it and we can see what differences there are the tartine country bread is by many considered to be the holy grail of sourdough bread the recipe stems from a book tartine bread which was released in i'm sure we all owe mr robertson a debt of gratitude for bringing sourdough bread back into the modern world i was originally inspired by mauricio leo from the perfect loaf and i know that he started out baking this particular loaf we've all come far i'm sure now i have my own method of making sourdough bread which tries to make things as simple as possible so how does my method differ from the tartine bread well for starters i use just a starter i don't prepare le van you can even use a dormant starter if you want also in my method i mix everything from the beginning instead of waiting with the salt in the tartine bread the bread is mixed with warm water and folded four times while keeping the dough warm this means that the fermentation will get a kick in the butt early on my method on the other hand uses room temperature water and just three folds and then the doneness of the fermentation is judged by the growth of the dough to me it seems like a more reproducible method at this point the recipes seem to merge and pretty much follow the same steps including the need for a final proof or before the dough is ready to bake if you're new to this channel i bake a lot of sourdough bread and i make delicious food from all over the world if you want to see more of this content please join me by subscribing and ringing the bell so you won't miss any future videos so in the tartine brat the flower used is 90 bread flour and 10 whole grain wheat flour in my master recipe i use 80 bread flour and 20 rye flour so i think my bread will have a bit more taste and sourness when compared to the tartine bread i usually bake my master recipe with 80 hydration the tartine bread is 77.5 so also pretty high hydration and not especially beginner friendly the salt is two percent in both recipes and the inoculation is also about the same around 20 if you'd like to support the channel please consider becoming a member at patreon you can also buy some merch or use the links in the description for tools and ingredients those were the words this is me trying to bake the tartine country bread first i mix everything for the tartine bread except for the salt and 50 grams of preserved water [Music] [Music] so [Music] then i let the dough rest for 40 minutes as a fermented leaves and then i mix everything for my recipe which is all of the ingredients [Music] [Music] i let the dough rest for an hour which while it's not called that serves the same purpose as auto lease and then when the tartine is ready i mix in the salt using the reserved water [Music] i put the dough in the proofer set to 26 degrees celsius just shy of 80 degrees fahrenheit and let it rest for 30 minutes while that's going on i do my first set of stretch and folds off my own recipe i let it rest for 30 minutes and then it's time to do the first set of stretch and folds for the tartine dough i let the dough rest for 30 minutes still in the proofer then i do the second set of stretch and folds for my own recipe i let the dough rest for 30 minutes then the second set of stretch and folds for the tartine bread another 30 minute warm rest and then the last set of stretch and folds for my recipe a quick window pane reveals awesome gluten development so i put the dough in my cambro container and mark the top i also mark where the 25 is and then i leave the dough until it's grown so while my recipes dough is fermenting i go on with the tartine bread then i do the third set of stretch and [Music] folds another 30 minutes warm rest and then the fourth set of stretch and folds [Music] i don't check the gluten development since it's not specified in the recipe but the dough seems nice and puffy so that's a good sign then i split the dough in half [Music] and i pre-shape the dough into light bowls [Music] do [Music] so [Music] then i let the dough rest for 30 minutes on the counter then i final shape the two bulls into [Music] patards [Music] do [Music] the recipe states to put a mixture of rice flour and whole grain wheat flour on the bread but for the sake of comparison i will skip this step then i put the shape dough into the fridge then about an hour later my dough has finished fermentation remember the tartine dough had warm water and a proofer since the proofer was in use with the tartine though i couldn't do my regular 30 degree proof so that probably explains the longer fermentation time then i divided the dough into two [Music] pre-shaped it and then final shaped it into batards [Music] do then i let all the dough rest until the next morning the next morning i heat my oven and i grab a tartine dough from the fridge [Music] score it and then i bake it [Music] after 30 minutes i reveal the bread and turn down the oven nice oven spring and after 15 minutes i removed the bread from the oven and i put the bread to cool off on a wire rack the other tartine dough was baked the exact same way then it's time to bake my recipe i grab the dough from the fridge score it [Music] and then i bake it for 20 minutes with the lid on my challenger after 20 minutes i reveal it then i turn down the oven and bake for 25 minutes more after the 25 minutes are over i take the bread from the oven and let it cool on a wire rack the other brad was baked the same way now let's compare the results first the tartine country bread that's an excellent crumb then my master recipe also very nice and open notice how the rye made the crumb much darker let's see them both together [Music] all right now it's time for the good old sniff and taste test mmm tangy mmm delicious they really smell quite the same there's a hint of ryan the smell in my master recipe but i'm not sure what i noticed if i had had it by itself alright let me taste them [Music] very nice flavor it's a really good sourdough bread wow that's great this bread is more sour and has a distinct flavor of rye very lovely if you had switched them around flower wise i'm sure the taste would be opposite both methods produced wonderful results albeit the tartine recipe requires a bit more hands-on time so interestingly enough these brats are very similar both oven spring crust and crumb are very comparable the biggest difference is in the taste the rye flour brings my recipe extra sourness and the delicious taste to the bread don't get me wrong the tartine bread is delicious too but i just love that touch of rye i hope you learned something today see you next time [Music] you

Channel: Foodgeek

Views: 28,633

Keywords: tartine bread, chad robertson, tartine country bread, tartine country loaf, tartine basic country bread, tartine sourdough, sune trudslev, baker tries, sune foodgeek trudslev, tartine bread video, tartine bread chad robertson, tartine bakery, bread comparison, sourdough bread comparison, tartine san francisco, tartine sf, tartine bread recipe, sourdough bread, foodgeek tries, country bread, country loaf, baking bread, sourdough (food), how to make bread at home

Id: oDGaaIK_arg

Length: 15min 12sec (912 seconds)

Published: Sat Aug 07 2021