I made the famous TARTINE Country Loaf! BEST bread made at home ever.

hey how's it going so today we are going to be making a recipe from this amazing book we're actually going to be making the country loaf that is on the cover of this book it is one of my favorite bread recipes ever it does take a little bit of work but it is well worth it um this is by a guy named chad robertson and he has a restaurant in san francisco um the recipe is like a novel it's long and this does take all day but most of the time you're just going to be waiting so i got my starter uh fed last night and so we are ready to rock and roll okay so what you're going to need but you're going to need a scale because we're going to weigh all the ingredients out you're going to need water this is 80 degree water but if you don't have a thermometer i would just suggest you know test it with your finger and it should be a little bit warmer than kind of room temperature uh we have our lavon which is our fed starter from last night which is ready to go we have a big bowl which we're gonna be uh the coffee said it's done so we have a big bowl which will if the british baking show fans will recognize this bowl i love this thing i got it from uh i actually got it from a thrift store local thrift store they had it and it was cheap and i love it um you're going to need something to this is a bowl scraper so this is like a plastic one and then you're going to need your um i don't know what the name of this i think it's roubiton but it's um it's a little basket and this is what you let your dough rise in so you'll need something along these lines they come in different shapes this is a round one and you will need salt um which you don't add up first we'll add this on our on our first turn so the first step um of this is we're going to get i guess i forgot you're also gonna need some uh white and wheat flour so let's get to measuring this out so we'll zero it out so here's our starter you can see nice and bubbly so we start with the starter we're going to add 100 grams oh i'm gonna take a little bit out so that we reach a hundred hundred and one 100 oh 99 100 cool then oh man zero and then we're going to add our 80 degree water and we're going to be adding 350 grams this is for one loaf haha and then we'll just mix this up a tiny bit as the scale is freaking out okay and then we'll zero it again and we're going to add 450 grams of white bread flour whoa and then 50 grams of our wheat flour 500 that's where we wanted to be i have this handy dandy whisk for um doing the first part of this mixing so i don't get my hands completely dirty okay so we got this mixed up i'm gonna just um use my bowl scraper to scrape down the extra flour and at this stage it's going to look you know a little bit dry i suppose but um as we let it rest it's going to hydrate all the flour and then we will do a series of four turns every half an hour but this first part we're just gonna let it rest i'm going to put a towel over it and let it hang out in the oven with the light on okay so we've let the dough rest in the oven with the light on for 40 minutes here's what we've got so it's hydrated a little bit and so now we're going to add in um our salt with a little bit of water so this is 25 grams of um warm water and let's see here so we'll get our scale out again zero this out so it should be 25 okay it's 26. that's okay close enough so we just want 10 grams of salt can i read it backwards through the camera 10. so we'll just add that and then we're going to use our clean hands and mix it in through here and you'll start to see it kind of pull apart and look wrong but then it will quickly start to pull together and become super wet and then we're going to let it hang out again in the oven so let's add our salt and water mixture then at this point i'll get my my scraper and kind of you can start to feel it change when the when the water when that water is kind of fully incorporated one thing that is important with all of this is to be patient because it's not always the same like i noticed this time kind of like took a while to get the water and salt incorporated and that's okay it's cold in my house right now you know it's humid out maybe that's affecting you know why it's a little bit different um today than other times that i've made it but this is looking great perfect so the next part of the process is called the bulk fermentation for the first two hours of the four hour bulk fermentation process the first two hours every half an hour we're going to come and do it what's called a turn which essentially is just stretching out the dough um and so i'll show you how i do that next so that'll be in half an hour first 30 minutes are up okay so we're gonna do our first turn um i'm gonna get my hands wet so that the dough doesn't stick as bad and then i'll show you kind of how i do it so you kind of put your fingers down underneath it and you're gonna pull up slowly like that then you're gonna lay it kind of back on itself and then i'm gonna turn it and then we're gonna do the same thing again pull it up and then kind of let it go back onto itself i didn't get a ton on my hands because i watered my water i wet my hands before and then i'm just gonna use my bowl scraper again and i try to scrape it so that i have less um like dry caked on flour bits on around the side of my bowl which become really annoying to clean so now we're going to cover it up put it back into the oven with the light on for another 30 minutes okay it's time for our second turn oh totally looks different i'm gonna get my hands wet again and we're gonna do the same thing so it feels totally different this time okay and then we're going to lay it down on top of itself and turn it and do the same thing you can feel it'll be kind of slack on the first time and then the second time less so [Music] looks awesome okay put it back into the oven with the light on for another half an hour also it's on this second turn that a lot of times you will um fold in any like if you wanted to make an olive loaf you would fold in your olives on the on the second turn um so it just depends but we're just making a plain version today okay time for our third turn so this would be at the hour and a half mark same thing wipe my hands and then we'll do it at this stage you want to start doing your turn um a little more gently so here we go it's crazy how it's completely changed since um the first time we did it so we want to do it a little more gently so we're not knocking out the air that has been produced by the yeast okay that's it in for one more half hour and then we'll do one last turn okay so we're at the two hour mark and we are going to do our last turn our fourth turn looking good we'll water my hands i want to be gentle okay one and we'll do it one more time like that so we're gonna cover it and put it back in the oven with the light on for another two hours okay so our bulk fermentation process is done you can't really tell but it has bulked up about 20 to 30 which is what you want it's been about four hours um so now we're going to take our bowl scraper and we're going to turn out the dough onto the surface it's just lightly floured you don't really want to be incorporating a whole lot of flour at this stage so we're gonna put it out we're gonna do what's called a pre-shaping and we'll let it rest before we do the the final shaping okay so we're gonna pour turn it out see if i can do it this way so i'm just going to do some light folding and i'll use this to help me along and kind of fold it onto itself like that it's really just a couple of quick movements you can see how kind of jiggly it is and that's it and so now we're going to um let it sit like this this is called a bench rest i'll put a little flower on it um what i like to do is i just take my bowl and then i just cover it up so we're gonna let it rest just like this for about 20 to 30 minutes before we do our final shaping and we put it into the basket for the second rise which will take about three to four hours and then we'll bake it okay we have done the bench rest and now we are going to do the final shaping and then put it into our basket for the last rise let's take a look oh yeah that looks great so i'm just gonna lightly flower actually i'm gonna flour my so i'm gonna flour my um my basket i already have this cloth in here um and i have quite a bit of flour too much flour in there right now i'm just gonna put that aside but you want enough because you definitely don't want this to stick so i've made that mistake before and it's not fun it'll kind of ruin the top of your bread you want to be able to get this thing out for sure and it's going to sit in here for three to four hours to rise okay that looks pretty good okay now for this part what you want to do is flour the top and this will become more like second nature as you do it more times you want to lightly flour the top just like that um and then we're going to flip it upside down and we're going to do a series of folds so first we will flip this upside down so you got the like exposed side now on the top as you can see and then and then the first fold is going to be folding it just into a third then we're going to take the other part and fold it like that then the sides over and then this side over so you're making kind of a little pocket okay then we flip it over then we flip it over and now we're just going to do some some shaping using our bench scraper and that's pretty much it um so now this seems counter-intuitive if you haven't done it before um but we want this this top part the the mounded part is gonna go gonna go um into the bottom of our um into the bottom of our basket so this so this top part will now become the bottom of our basket so we'll kind of flip it like this okay so then i'll kind of lift it in and put it down gently um and if you want you can you know kind of stitch up any areas where it's kind of come apart but essentially that's it so now we're gonna let it rise for another three to four hours and you definitely don't want to uh you definitely don't want to you definitely don't want to rush that part of it okay so we will cover put a little bit of flour on this on the surface just to help it not you know create like a skin and then we will use our handy dandy towel cover it up and put it in the oven with the light on just like we've been doing this whole time okay so our dough has fully risen looks great if i poke my finger in it it's called the poke test um it does not bounce back so we are good to go so i have my oven preheating with the cast iron dutch oven in it at 500 degrees and then we're going to bake this off and i'll show you how i do it okay so we're going to turn out our dough onto this parchment paper and then we'll use this to lift our dough and put it in the dutch oven and i don't have one of those fancy scoring tools i just have this serrated knife and this works really well for me actually okay so let's pour it out [Music] stuck no we're okay it's gonna it's just got a little dongle here a belly button if you will okay we're gonna score it [Music] two this will help it rise correctly my very amateurish uh technique so we got our preheated cast iron and i'm just going to actually i don't need this i'm just going to take our dough and plop it in just like that and before we uh put the put the lid on we're going to spray it with some water liberally and then put the lid on just like that [Music] oh i wasn't recording i'm scared oh my god oh they got your face on the camera so now we want to after we put it in the oven we want to turn down the heat to about 450 it was on 500 but now we're going to turn it down so bake 450. and it'll go at 450 for about 25 minutes and then we'll take the lid off and we will cook it for another about 20 minutes so about 45 minutes total okay so it's been 25 minutes let's check our bread oh steam what do we got that looks amazing yay okay so it's gonna go back in for another 20 minutes okay our bread is done let's see what it looks like oh man gorgeous so our bread is done looks amazing um i'm gonna cut into it and show you the inside beautiful beautiful bread it smells so good um so i'm just gonna try this plain so good it's like the bakery better than the bakery man my one of my favorite ways to to eat this is um i toast it up and we have i'll do like a fried sunny side up egg egg on this is so delicious i hope that this is slightly less intimidating for you if you've never given if you've never made bread before it can be a little bit intimidating but i hope that this kind of made it a little bit more approachable for you and i hope that you will give it a shot because it is amazing and all of your family and friends will be super impressed uh that you've been able to make bread that looks like this it's impressive so thanks for watching i hope that you will give this recipe a try and let me know what you think and i have a link to the um to the book which i highly recommend checking out in the description thanks for watching i hope you have a great day

Channel: Simple Life PNW

Views: 6,024

Keywords: #tartine, #countryloaf, #bread

Id: eSuWzJJRcBY

Length: 26min 8sec (1568 seconds)

Published: Mon Sep 27 2021