Despite previous reports, I’m still hale and hearty and a lover of a good sourdough. A recipe for Tartine’s country bread appeared in the New York times a bit ago. The Tartine bread book has been highly recommended to me (people tend to like it more than the Peter Reinhardt that I’ve been using for a while), and has been on my list of “things I’d like to probably get someday” for a while. So, naturally, I had to give this bread a shot. Since the recipe is given in full detail in the Times link, I’m not going to repeat it here, only point out what simplifications I made and still managed to be successful. And it does need simplification–the recipe as listed is a pain in the rear.
Commentary on Tartine’s Country Bread, by Suzanne Lenzer, adapted from “Tartine Bread” by Chad Robertson
a) As I already have a starter, I do this recipe in three steps: make the leaven (wait overnight), make the dough (wait for the day), bake.
b) On Saturday night, make the leaven as specified in step 3.
c) On Sunday morning, make the dough as in steps 4-6. Use the remaining leaven for sourdough pancakes (it’s pretty darn close to the 3/4 of a cup as called for in that recipe). The recipe says to mix with your hands; for the love of god, don’t do that, it’s far too messy: just stir with a spoon.
d) Throughout the day, fold the bread as specified in step 7. (Do your best to work this into your Sunday schedule.)
e) I don’t have any fancy proofing baskets, so I mostly skip the specifics of steps 8-10. Instead, I split the dough in half and do my best to pull them each into a boule shape on a well-floured surface. I then put them in well-floured covered bowls, and put one of the bowls in the fridge, and leave the other out to continue rising.
f1) Bake one on Sunday evening/night: let it rise for as long as you can (maybe another half hour to an hour), then preheat the oven with the dutch oven in it, and bake as specified.
f2) Bake the other on Tuesday night: as soon as you get home from work, take the dough out of the fridge and allow to come to room temperature. Preheat the oven and bake as before.
The only real failures I’ve had with this have been when I haven’t let the bread rise enough (while doing the folding) or haven’t let it come to room temperature before baking. As such, the Saturday/Sunday/Tuesday schedule is what works for me.
The bread is very, very good, and the crust is great. It is mostly white flour, though.