Posts Categorized: Tartine

Tartine-Rye-Bread

The agony and the ecstasy of Tartine rye bread

I happened to have a ton of great rye flour lying around, and so the other day I decided to give the Tartine rye bread loaf a second go. My first attempt a couple weeks ago turned out very nicely, with decent oven spring and beautiful color, but hardly tasted much like rye. Taken directly… Read more »

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whole wheat bread

Whole Wheat Bread Made With Community Grains Flour

Two weeks ago, I set out to find some locally milled flour, as many bread bakers swear by ¬†it. Some of the fanatics even go as far milling grain themselves in their kitchens. A hand-cranked machine isn’t crazy expensive, but I’d have to be crazy to devote fridge space to a sack of grain or… Read more »

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Olive-Bread

Tartine Olive Bread

After successfully making the standard Chad Robertson¬†Tartine country loaf, I dipped a pinky into fancier breads with an olive loaf. It was super rad. And super easy. At the beginning of the bulk rise, just after you make your first fold, I added in: 1 1/2 cups kalamata olives from gregarious Greek man at Hollywood… Read more »

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