TARTINE SOURDOUGH BREAD _ Making the Loaf That Got Me Into Bread Baking

So I bought this book about 10 years ago to learn how to bake sourdough bread .

And all I can say is that it worked within a couple of years , I was baking all the bread at the restaurant I worked at as a line cook .

And a couple of years after that , I was working as a professional baker in a bread bakery .

Sure .

There's a ton of content out there .

A lot of blog posts , a lot of even videos breaking down this process , specifically this recipe .

But the one thing I think it lacks is that little bit of professional touch .

Like how would a pro level baker do it ?

What are his hands doing to the bread ?

And I think I have that insight at this point .

My hands have touched thousands of pieces of sourdough bread and I have a pretty good handle on the process .

So I kind of want to show you guys a little bit of the tips and tricks of how I would break it down from somebody who's worked in professional bread bakery .

And I just kind of want to pay respects to our boy chad because without him , I would have never learned this process .

Something that I care about so much and is really close to my heart .

So stick around .

We're going to get in the weeds a little bit .

This is definitely not a beginner level sourdough video .

So if you want to see that head over to this video , we put that out a few weeks ago .

That's how you make it without a stand mixer .

Check that out if you're interested .

Let's get started at the time of shooting this video .

Eight ami fed my starter about 10 pm .

Last night , that feeding was 25 g starter .

100 g , all purpose flour and 100 g of water .

At this point , it smells sweet and only slightly sour .

It's got a really nice gassiness to it at this point .

The starter is like Peking .

It's got a really high population of yeast in there and it is definitely ready to go leading up to this feeding .

I've been feeding this starter once in the morning sometimes in the afternoon .

Definitely not anything too strict .

It doesn't really matter as long as you're feeding it .

And I'm gonna leave the full instructions below for how to care for and start a sourdough starter .

In the description , we're measuring out 700 g of warm water into that .

We're gonna add 200 g of our ripe starter .

Like I said in a previous sourdough video , your house is much colder than a bread bakery .

It does not have a four deck bread oven that's at 500 degrees all day .

So I would skew towards 95 to 100 degree water .

This was a real struggle for me .

Early on in making this bread , it was always sluggish .

I had to wait all day for it to rip it on the countertop .

It was just because my dough was too cold .

So once I started working with warmer water , things got a lot better .

A lot faster when your starter is ripe and ready to go like ours is , it floats .

As you can see here , it doesn't go down to the bottom .

It stays right on top to this .

We're gonna add 900 g of all purpose flour and 100 g of whole wheat flour .

We're not gonna salt this yet either .

We're gonna mix this on slow and this is what we talked about in the last video .

This is the auto , what we're doing here is hydrating the flour slowly over time .

This gives us more extensibility and a more tender supple dough .

Later on , we wanna slowly hydrate this dough .

We're gonna let it sit here for about 30 minutes .

At that point .

We're gonna add in our 20 g of salt and we're gonna mix this on slow speed for about two minutes .

This will make the first slow mix at the bakery .

We would do this in a giant orbital mixer that has £200 of dough in it at a time .

We would do it for four minutes at home in a small mixer with a small batch .

We only need to do it two minutes after two minutes , we're gonna pop up the speed to sort of medium high , medium and do that for two more minutes .

To me , there is a difference between doing it by hand and doing it in a stand mixer .

It's not huge , but it's just a little bit more consistent with the stand mixer .

And it's a little bit cleaner , hand mixed dough can be really good , but you need a little bit more experience to make it really , really good and you have to do it almost every day .

I made 12 loaves a day by hand for about three years .

And by the end of that three years , I was pretty good at it .

But the first year or so it was a little bit rough .

I wish I had a mixer .

After the second two minutes of mixing , we're gonna transfer our dough to a plastic container to ferment .

I'm putting a little bit of olive oil in there .

And by the way , this is an IKEA container called the sala .

It kind of makes they mix what we would use at the bakery .

They use full size bus tubs with lids and I think there's like nine or 10 kg of dough in there .

I prefer this to a tall round container , which they show you in tartine .

This is a little bit closer to how we would do it in the bakery .

At this point , we're gonna throw in a lid and set a 30 minute timer to come back and fold our dough .

After that 30 minutes , we're gonna pop off the top and grab each side of our dough with wet hands .

We're gonna fold it over like this and repeat it four or five times , rotating the tub each time we're gonna throw the lid back on this container and check back in another 30 minutes .

So it's been an hour and the dough definitely has some life going on at this point .

It looks very pretty , very shiny .

It's kind of got a smooth satiny texture at this point .

It's starting to get a little bit stronger since our first fold .

We're gonna do one more round of folding here .

This time , we're gonna make sure to get some tension by tucking the dough back under itself a few times before we lit it up .

I'm still doing the pull and stretch .

But at the end here , as you can see , I'm grabbing the dough kind of tucking it under in a big mask .

It's kind of hard to describe what I'm doing here .

But , but in the end , you wanna make sure it's kind of like one big mask that's kind of sitting on a tucked bottom .

You get this really nice tight top , we're gonna let that on the counter again for another 2.5 to 3 hours .

About three hours later , our dough looks really active and it's risen really well .

It's grown about 40 to 50% larger than when we started .

And when you touch it , it's buoyant .

It's clearly got some nice gas in it and it looks enlarged and kind of gaseous .

I'm gonna grab my dough scraper and we're gonna go around the outside of the container , loosening the dough and then we're gonna flip it out on a flour countertop .

We're just looking to divide the dough into two roughly equal pieces here and then we're gonna shape them into rounds .

The move is to tuck the loaf under itself in kind of like a circular motion .

This definitely takes a little bit of practice , but the only way to get there is to do it a bunch of times .

So make more bread tomorrow , make more bread the day after that once we got our dough kind of tucked into a nice round .

We're gonna put a tea towel over it .

Set a 20 minute timer .

So this bread can relax when we come back to shape .

We're gonna lightly flour , our proofing baskets or bans if you got 20 or 30 bucks and you wanna be baking more often .

You can get a set of these off Amazon for pretty cheap .

I think I got these two for about 30 35 bucks .

And that included shipping .

So highly recommend that don't get them at Tab or William Sonoma because they're gonna charge you like 45 bucks each .

And it's the same thing .

So I'm gonna show you how to shape this bread more than I'm gonna tell you when I first got started baking .

I really wanted to make bread exactly like they did at Tartine .

So I was digging the internet searching tirelessly to try and find videos of how Chad Robertson shaped the bread .

And there wasn't really any good stuff on the internet .

Eight or nine years ago .

Eventually some stuff came out and I learned from Ted Wilson , my sort of bread mentor how to shape kind of combine the tartine method with his .

And here we go , I'm kind of tucking these things in to create tension in the loaf .

And then in the end , I'm sort of doing this baker's roll over the top as you can see here for a simpler and nearly as effective bread shaping method .

Check the beginner sourdough video I mentioned before a link below .

Once both of our loaves are shaped and in the baskets , I'm gonna cover these with a tea towel and let them rise on the counter for about 90 minutes .

It'll depend on how active your dough is and how warm your water was earlier slash the temperature of your house .

Uh But it should look good at 90 minutes if your dough is lagging behind it .

It can take some more time .

That's no big deal .

Um But they should look like this before they go in the fridge overnight .

And in that with your fingers should bounce back a bit .

And again , they should grow maybe 40 to 50% in the baskets .

I'm gonna refrigerate these overnight to build some flavor and to finish out this fermentation .

The next morning , we're gonna preheat our oven to 500 degrees and throw our Dutch oven in there to warm it up .

It's the morning and I usually give it 34 minutes .

I make a pot of coffee answer some emails and I come back with Semolina in my first loaf .

I throw the Semolina in the Dutch oven and on the loaf for good measure .

And I gently flip it out of the basket and then I cut it with scissors .

You can use a razor blade or a serrated knife , but scissors are always in the junk drawer right next to my stove .

And I just like the way it looks .

It kind of gives it a rustic pattern and it kind of tears open the top of the loaf .

We're gonna throw the lid on this Dutch oven , throw it in the 500 degree oven .

Turn that oven down to 485 degrees and then we're gonna set an 18 minute timer to get that oven springed after 18 minutes , we're gonna come back , take the lid off our Dutch oven , make sure that we're doing ok in there and then we're gonna throw it back in the oven for 20 5 to 30 minutes and I'm gonna turn the oven down another 25 degrees so that we can slow that caramelization a little bit if it's a wet dough and we need to bake out some of the water .

We don't want to take on color too fast , but that's it .

We're gonna pull them out .

They should look like this .

We're gonna let them cool for at least an hour .

And I'm gonna throw the second loaf in same deal , 18 minutes at 45 and then 20 to 5 to 30 minutes at 465 .

And if we did our job right , we have Tartine style Chad Robertson .

Approve country Bread at home .

Mm .

Look at this thing .

We're snacking on bread .

So that's the classic tartine sourdough bread at home made by somebody who's done it hundreds of times .

It's a beautiful book to have on the shelf in your house .

But it's also just really well written and there's also tons of recipes in it about how to use the bread , not just bread recipes , but like cooking with the bread .

As always .

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Yeah .