Your right about the Tartine bakery being one of the Best well Loved bakeries! The “Secret” to Chad Robertson’s success is he bakes with “love” and if you put that ingredient into your cooking/baking and/or all that you do…well it’s that simple and self explanatory. I bought his book and now make my own European-style Country Hearth levain bread with live starter (yeast) that he teaches you to make. I love this style of bread!
Here’s a recipe to try if anyone is interested:
A “Starter” is a mixture of flour, water, wild yeasts, and bacteria — this is a baker’s fingerprint. Making one is simple, but it does require a commitment: Count on feeding and caring for the mixture for three weeks before you start baking.
Another secret to baking like a pro: Weigh all the ingredients even the water — using a kitchen scale that includes metric measurements.
Tools and Materials
- [*]For the Starter:[*]White bread flour, 1,135 grams[*]Whole-wheat flour, 1,135 grams[*]Water (lukewarm), 455 grams[*]Water (78 degrees), 150 grams per feeding[*]For the Leaven:[*]Water (78 degrees), 200 grams[*]For the Dough:[*]Water (80 degrees), 750 grams[*]Leaven, 200 grams[*]White bread flour, 900 grams[*]Whole-wheat flour, 100 grams[*]Salt, 20 grams
[h2]Chad Robertson’s Tartine Country Bread How-To[/h2] 1. Make the Starter: Mix white bread flour with whole-wheat flour. Place lukewarm water in a medium bowl. Add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump-free batter. Cover with a kitchen towel. Let rest in a cool, dark place until bubbles form around the sides and on the surface, about 2 days. A dark crust may form over the top. Once bubbles form, it is time for the first feeding.
2. With each feeding, remove 75 grams; discard remainder of starter. Feed with 150 grams reserved flour blend and 150 grams warm water. Mix, using your hands, until mixture is the consistency of a thick, lump-free batter. Repeat every 24 hours at the same time of day for 15 to 20 days. Once it ferments predictably (rises and falls throughout the day after feedings), it’s time to make the leaven.
3. Make the Leaven: The night before you plan to make the dough, discard all but 1 tablespoon of the matured starter. Feed with 200 grams reserved flour blend and the warm water. Cover with a kitchen towel. Let rest in a cool, dark place for 10 to 16 hours. To test leaven’s readiness, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. As it develops, the smell will change from ripe and sour to sweet and pleasantly fermented; when it reaches this stage, it’s ready to use.
4. Make the Dough: Pour 700 grams warm water into a large mixing bowl. Add 200 grams leaven. Stir to disperse. (Save your leftover leaven; it is now the beginning of a new starter. To keep it alive to make future loaves, continue to feed it as described in step 2.) Add flours (see ingredient list), and mix dough with your hands until no bits of dry flour remain. Let rest in a cool, dark place for 35 minutes. Add salt and remaining 50 grams warm water.
5. Fold dough on top of itself to incorporate. Transfer to a medium plastic container or a glass bowl. Cover with kitchen towel. Let rest for 30 minutes. The dough will now begin its first rise (bulk fermentation), to develop flavor and strength. (The rise is temperature sensitive; as a rule, warmer dough ferments faster. Robertson tries to maintain the dough at 78 degrees to 82 degrees to accomplish the bulk fermentation in 3 to 4 hours.)
6. Instead of kneading, Robertson develops the dough through a series of “folds” in the container during bulk fermentation. Fold dough, repeating every 30 minutes for 2 1/2 hours. To do a fold, dip 1 hand in water to prevent sticking. Grab the underside of the,18,735831.001,1,112611,18.104.22.168