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My favorite Tartine Country Bread (baked by my wife)
Top tip from our peresonal experiences... baking the bread in a cast iron Dutch oven is key to the getting the crust right :)
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matt.chia
4
Feb 22, 2019
Beautiful looking bread! Just starting my sourdough bread journey, fancy running into you here 😁
john.yu
632
Feb 22, 2019
matt.chiaOh! Glad to see you here :) I’ve been seeing some of your posts on social media and looks like you’ve made great progress
jbehm
42
Dec 4, 2018
Check out https://www.instagram.com/challengerbreadware/ for the new pan I've helped my friend Jim Challenger create! The extra handles help control the heft of cast iron, and we designed it to hug the curve of the bread. Would love to hear what you think!
Scottts
23
Apr 28, 2019
jbehmLooks great!! Would be so nice to have a single pan for both Boules and Batards, with a shallow, flat surface, that allows scoring *after* transferring to the pan!
gcvrsa
37
Oct 18, 2018
My most recent boule, fresh from the oven. I use a Lodge LCC3 combo cooker:
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And the crumb structure:
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This was 400 g King Arthur Bread Flour, 300 g water, 1.5 t salt, 1/2 t active dry yeast, fermented 20 hours before forming the loaf, 2 hour secondary rise, baked at 450°F covered for 30 min, uncovered for 10 min.
Kimberbakes
4
Oct 17, 2018
Looks fabulous! Would love the recipe... Do you use steam in the oven to get that lovely crust?
john.yu
632
Oct 17, 2018
KimberbakesBaking in a Dutch oven or cast iron pot with a lid means you don't need to add more moisture/steam in the baking environment (in fact it'd be quite difficult/dangerous), and according to the Tartine recipe book, yields indistinguishable results from a professional bread oven.
Basic procedure for baking using this method is to thoroughly pre-heat the Dutch oven at 500°F (at least 30 minutes), quickly load the loaf in and close the lid, then bake at 450°F for 20 minutes, and then without the lid for another 20 minutes until the crust is the nice golden brown color.
A pretty good write-up for the recipe for this particular bread can be found here: https://cooking.nytimes.com/recipes/1016277-tartines-country-bread
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