Beautiful bread and your technique is insane! I have the Tartine book coming in a few days. I'm so excited to start making bread with sourdough starter! Please post more videos!
Thank you! More sourdough, bread, and shaping vids are definitely in the works. I do have a couple of other bread related videos currently up in case you haven't checked them out th-cam.com/video/LV9XW_SWq88/w-d-xo.html and th-cam.com/video/giyFwrD6oBM/w-d-xo.html
Update: been following this recipe of your for like, 4 months now and steadily improving. When I serve the bread at our table, the kids now say "Let's eat this thiiiiiing!"
I wanted to circle back 2 years later and say you are the person who taught me everything I know about baking bread. I'm about 100 loaves in and so thankful for your thorough but quick-moving instruction!
Really good content. Your technique is great. I struggled a lot but get better each time. One tip I grabbed from elsewhere but works reliably is, instead of removing from oven at end of bake, just turn it off and crack door open. Leave it in for some additional curing on the crust for 15-20 minutes. Gets the outer-outer layer some nice flakiness. But I really owe you one for this and your other content. Masterclass!
Quick tip I recently realized if people are finding the dough too sticky as I was early on (besides not overdoing it on the fermentation temp). Brian is feeding his starter with all white flour, which is totally fine, but in the Tartine book Chad says to use half whole wheat, half white for the feed. This is IN ADDITION to the whole wheat in the main recipe. So if you make it like Tartine, you'd have 150g total whole wheat in the final dough (out of 1100g overall flour, so 13.6%) vs. B-Man with 100g / 1100g (9%). Whole wheat flour absorbs more water than white though. So the final dough in Brian's version will be stickier than if you follow the recipe in the book. My suggestion - either feed the starter 50% whole wheat, replace 50g of the white for whole wheat in the main recipe, or omit the 50g water after the autolyse. Personally I like the extra whole wheat - adds that much more rustic flavor - but I like feeding the starter all white flour as it produces a more mild milky flavor, so I just replace 50g of the AP with that much more whole wheat in the main mix.
Hi! My bread keeps on being too sticky as well. What is not overdoing is on the fermentation temp? I currently put it in my oven with a lid slightly on (30 degrees celsius). I have been using the 50/50 feeding from the book and still add the 50ml of water with the salt after the autolyse. It being too sticky makes it almost impossible to shape it, unfortunately...
What I love about Brian's sourdough recipes is that you can easily experiment with different grains, and ratios of grains to create the flavor of your choice... Always remember to write down your different flour amounts, so you can re-create the loaf in the future. Danish sourdough bakers work with a lot of rye flour and rye kernels and other seeds that have been soaked in water for at least 24 hours, which adds another layer of heartiness and additional nutrients to these lovely breads... Thank you, Brian, for having been such an inspiration to master sourdough bread!!! :)
Update I made my 100th loaf today using this recipe. Generally make two loaves a week and now have this process pretty much nailed. Every loaf is just perfect! I keep my starter in the fridge during the week. On Thursday morning I take the starter from the fridge and feed it with rye and AP flour as specified in the Tartine book. Thursday night I make the preferment using 25 grams of the starter per Brian’s instructions and then Friday afternoon mix the dough and bulk ferment. Friday night the bannetons are in the fridge. Saturday morning I bake off 1 loaf and then on Monday morning bake off the 2nd loaf. The Monday loaf has more character and tang. I believe the key to success is the Brod & Taylor proofer I use to maintain a consistent fermentation environment. My wife and I have vastly different food likes and dislikes but we both love this bread. Bringing her a warm slice of bread after the mandatory 15 minute cooling period (😮) is a highlight of our week. Making and sharing this bread has been a joy and I can’t thank Brian enough for making this so attainable for me! ============ After loving Brian’s English muffin recipe I gave this take on the Tartine recipe a go. My Sourdough loaf count is only about a dozen but at every step in this recipe everything was tracking as I expected and had imagined. The dough completed bulk fermentation just under 5 hours and shaping was so easy. The dough was a perfect consistency. As I was awaiting final proofing I read the video description and realized the video did not call out the 50g of water to be added with the salt! Dreams dashed? No, the lower hydration was probably why I was having so little difficulty folding and shaping the dough. The loaves turned out great, nice uniform crumb and most importantly was delicious. So don’t despair if you leave out the water when adding salt, it works out anyway!
When I pull my starter from the fridge I keep it on the counter all day. You want it to peak before making your leaven. Same with the leaven, I leave it on the counter overnight as well.
This is the best video I've seen for perfect sourdough Tartine. Not overly complicated, not intimidating, and your shaping technique gives the wettest dough I have ever dealt with a massive oven spring. Also you are hilarious.
B-Man, I got the Tartine book based on your recommendation and really love it. I made the loaf based on the directions in the book to the letter and got outstanding results. There's a lot of technique and explanation in the book that's really helpful. Thanks for recommending!
Just made my first loaf of sourdough following this video and it was amazing!! My starter didn't float and I left the dough out rise on the counter for about 6 hours until throwing it into the fridge overnight. Absolutely phenomenal. So so happy thank you so much
Thank you Brian again for recommending Chad's book, I didn't even know he had written one. I ordered after watching your videos and making your bread surprisingly successfully as a complete newb. The book tied together everything I have been watching on TH-cam. Now I can really put your tips in context and you do simply an amazing job. I read and read Tartine - then I watch your videos to get it into my head.
@@BrianLagerstrom You are very welcome Brian - when you start folding and shaping the dough, I mute the sound, and your face, eyes, your demeanor goes into a relaxed and focused zone like you are somewhere else, somewhere where time is suspended - that seems like a relaxing and beautiful place. Love watching you cook bread.
Hey Brian, I bought the Tartine book about five years ago for my wife. After reading it and baking a loaf, I went to TH-cam to see if anyone else had tried the recipes and had any pointers. I came across a number of videos, including yours, and it was yours that I followed when I made my first loaf. We quit our 9 to 5 jobs a few years ago and rebuilt and run a small inn and also manage some vacation homes. Originally, I was just making the Tartine/your loaf for myself and my wife. But I bought a few more Dutch ovens and now I bake twice a week for our inn guests. We get a lot of Europeans, and the most frequent comment is that my bread is the only real bread they've eaten in the US. I actually brought a few loaves of my bread to a Christmas party in San Francisco, and a cousin bought a few loaves of Tartine to bring to the same party. My bread actually held up pretty well against the Maestro's! This is a long-winded way to say thanks for demystifying the bread baking process. I'm at the point now, where my technique is my own. I add a bit higher percentage of whole wheat and rye, and often a few grams fresh rosemary or basil to my loaves for the aroma. My next step will probably be grinding my own grains. The loaf I baked after watching your video was the first that looked more like a loaf of bread than a frisbee! I'm back on your site because, as just did tonigt, I send guests who express interest in baking their own loaves to your site. Thank you!
Thanks for the great visual representation of the recipe! I've read that recipe a million times, and I only had to watch your video about 10 times to make sure I'm doing all the steps right, lol. Bread is in the oven, the lid just came off the dutchy, and it's looking gorgeous!
@@BrianLagerstrom I'm terrible about making full IG posts, I just gave you a follow and tagged you in a story post of how the loaves turned out. Thanks again!
Great instructions! With excellent results, made a slight change because of personal preference and did 800g of regular flour and 100g of gluten protein.
I tried this recipe today. I changed it up because I didn't have whole wheat flour so I used AP instead. I made a sour dough yeast starter using my white wheat brewing grains. (I'm a home brewer) I never baked a bread before without a bread machine.This bread came out great. You made an easy to follow video. Thanks for posting this.
I absolutely LOVE my Tartine Sourdough bread book. The stories are amazing and there is a very gentle approach to baking bread that is quite meaningful. Thanks for your tutorial! I'm new to this....just under a year, but I definitely caught on to your technique quite quickly! Big Thumbs Up!
Thanks. Started with the book, went on to TH-cam. Invaluable getting all the different takes on this. Yours really helped big time, especially the folding procedure.
Love it... Your videos are great on so many levels. My bread was always "good" but I worked with a baker for 8 weeks and that added so much to my evolution, these are filled with more great tips and tricks plus the humor really adds.
Every time I make a bread watching Brian's video it comes out great. He's really good at explaining the process. He would be a bood teacher at a bakery.
I just got this book, I read it and had this feeling that reminded me of your channel. And I came to you tube to see if I could watch this dough. And sure enough here it is.
Mary Smith thanks for watching and taking the time to comment! We posted a whole wheat version of this bread yesterday if you were interested in checking that out.
My wife told me to stop making this bread...making her gain weight. So I literally did because she is actually on a program. Two weeks go by...'Honey - where that sourdough bread!!!'....Knocking out a loaf every Sunday now -Getting the drop on the fermentation cycle of the starter, the leaven, then the bulk fermentation is the big secret! Watching Brian every week to see how he works that tension into the dough - easy to miss what he's doing there but it's very important.
The use of scissors as an alternative to a knife or scoring blade is just what I needed to see I’ve always truffled to achieve a clear and definitive score - I always end up ripping/dragging my dough instead Scissors seem like the go FOR SURE
I've been baking bread for a couple of months now but not sourdough. I followed your starter video, and this was my first attempt at sourdough. It was fantastic!!!!! I would request one on sourdough rye bread. I grew up on it and there isn't any around here anymore. So, if you have a recipe to share, I would be forever in your dept. Thanks again, you are the man!
I bought the Tartine book a few months ago, and I love it! Great information about the basic Tartine country bread and the many variations to create Tartine bread with olives, herbs, cheeses, etc., and even how to turn it into pizza... Highly recommend this beautifully illustrated book!
I've been wanting to get into sourgdough bread making but having spent years making the magical New York Times No knead bread recipe that couldn't be any simpler and gives such delicious results, I've been putting it off. I'm trusting it will be worth it when I finally put so much effort into my first sourdough loaf
You are a really good teacher. I've started my journey into sourdough baking and have been following the process for making the starter and it's been following the steps you laid out. Love your videos. I will have to look for the book.
Honestly this book.was my life.saver for baking bread. All of it. My starter was better, all the loaves I've made since have been better than the last. I live by this book for sourdough.
Hey, Bri. I’ve been making the rustic bread from your other recipe for awhile now, and finally decided to try the shaping method from this video. The difference was huge! Obviously not something I could’ve tried day 1, but I’m definitely going this route from now on. Thanks! (Now to get some starter going and try the real thing)
Hey B Thank you for this VDO, I have the Tartine book but watching you make this loaf was an added bonus, I love watching your videos please keep them coming, say hello to your lovely wife and see you on the next video.
Thank you very much Brian, following your recipes, for several months, starting with the "First sourdough bread", switched to Tartine. One think I added - when I laminate I add some olives, or roasted garlic or chili peppers.
After watching your 5 tips to bread making and beginners sourdough I can’t make a bad bread. All my friends ask for me to make them some. I even make your Mac and cheese that’s amazing 🤗 I’m so looking forward to making this tartin bread and your burger bun. Thank you so much for sharing your recipes. Q, do you use the low protein flour in the tartin bread? And yes I will be getting the book this week.
I stay up to date with your videos because I find them entertaining. What I notice more and more though, is that I return to old favourites to re-try the recipes. I'm back on a bread baking bender so it's time to tackle sourdough again. Old skool W&S. Cheers dude!
Oh, yeh. I'm with you on the scissor use versus the lame. I've never done it that way but it makes total sense to me and I do love the look. Thanks. And that definitely is the way to eat bread.
Brian, I was glad you put this out this video last year I loved trying it and later I had to buy Chad’s book, along with a few others. I have made many of his recipes now and love the book, thanks for the recommendation and the tweak for using a mixer too. I love your videos, keep it up and thanks again!!
Love your video style - nice job. Your mixer information took my bread to a new level. Thank you. I combined that plus the warmer water with the folding techniques I was already using. My first attempt with bread flour had ridiculous craters lol. After reading some of your comments on flour, yesterday I used a mix of whole grain, 80 AP and 20 BF. Still nice and airy but not over the top. Working my way though some of your other videos.
I have baked about thirty or loaves in the past couple of months and am enjoying getting used to the method. Everyone will come up with their own comfort level of feeling the dough. It seems like it took me a while. I was wondering why no water after salt as well. I like mine darker. For me, more taste. Keep up the good work on the videos, thanks!
I’m a 45 year artisan baker fresh ground I have a grinder. I started sourdough almost a year ago and I have watched at least 100 videos and am confused there all different. U have been answering my questions so I’m going to make a ripe starter as your recipe says and see if I can come out with that great open crumb which I haven’t been able to achieve yet. I’m almost there also I want blisters would u include that in your videos. Every one I’ve watched just confuses me more I even have chad Robinson’s book.im sticking with you you make sense of this I call it sometimes” insanity of sour dough” Lol
Brian, thank you SO much for sharing your expertise with us. I started with your beginner recipe about two months ago. Today, I had the confidence to move up to this one. It was a HUGE success! You have de-mystified sourdough bread for me. Again, thank you SO much! ❤❤❤
Been a long long time since I made a loaf of proper sourdough. Yung Bri, this video is step-by-step mastery. Thank you for such awesome vids and great recipes. My shawties (wife n daughter) enjoy the vids and foods too! Cheers!
Hey Brian. I really appreciate your videos. I have a question. The Kitchen Aid stand mixer manual says the recommended speed for bread doughs is 2. Have you had any problem put it in high speed?
Hello Brian, I just found your channel! I love your teaching style. I've been baking with sourdough for a couple years now; baking bread, pizza dough, pretzels, English muffins etc. My family loves it. Lately, I been baking a couple loaves of sourdough bread each week. Anyway, your method seems so much easier than some of the others I've tried. I can't wait to bake bread "your" way! Gonna get my starter ripened tonight as you've shown. Tomorrow we bake!! Thanks so much much for these awesome videos! Please keep them coming💕
@@BrianLagerstrom Oh I think I watched that one the other day! I kept getting recommended more of your bread videos, so I just clicked through and kept watching. :D
Hey Brian, your videos are spot on! Just straight forward and the best part, repeatable! Question: convection or conventional oven? which is better for this recipe?
I’ve watched many of your videos and am right at this minute doing my first sourdough tartine bread. You give all your measurements in grams, which I love since it is the only measurement that makes sense to me. I would really appreciate it if you gave your temperatures in celcius, because once again, fahrenheit makes no sense to me and my oven is in celcius. (Yes there are F to C converter apps but they are not designed by cooks or bakers and therefore give ridiculous conversions, such as 475 F translates to 246.111 C. Instead of the only scale on my oven as 225 or 250) Thank you and love your clear and concise videos.
Thanks ric. I post Celsius conversions in my newer videos but unfortunately I too have to use the online conversion so they may not all be precise for baking. I’ll see if I can find a good bakers source for conversion in the future.
Hi Brian, thanks for the high quality, entertaining and delicious videos. In this video, during the hydrolysis stage, how long do mix for? You said mix on slow but I didn't catch the how long. Many thanks
Dude... ❤️ the way you took a bite out of the whole boule ... was fkn awesome!! 😂 Subscribed for that reason alone! Thx again for such a great video! I’d be stoke to see you make Peter Reinhart’s bagel recipe and some Sourdough English muffins. Thx again 🙏🏼 And thx for being kind enough to put the recipe and temps in the description. You even included the gram measurements like a boss 😎
Hi Brian, I have been baking the Tartine loaf for a year and just don't get the rise I want. I have a good starter that easily doubles in size. I live in Florida so my room temp is around 78 degrees. That is great for the proofing stage but if I were to leave the starter on the counter top overnight I worry that it would be over ripe (accordingly, I create the Levain in the morning, takes about 4-5 hours to double in size). I also use 22 g salt because I like the taste and I use high extraction flours from Janie's Mill. I am wondering if you think these might be causing my loaves to just not rise enough.....What do you think? Thanks so much
Awesome video, great shaping technique though isn't that final roll more of a batard move? Also you leave your loaves uncovered in the fridge? That's interesting to me because I've always covered them. I've been making more of mid hydration Vermont Sourdough for years and am just starting some of these higher hydration loaves. Lastly do you ever do these loaves free form? The dutch oven is great and all but I love the free form baking and find the bottom turns our a bit crustier. Your technique of dropping from the banneton into the dutch oven is nice though. I've been using parchment paper. Thanks for the video!
This video is awesome! Quick question though, in the book, Chad continues to work the dough through the bulk fermentation and you work it for the first hour and let it rest for the rest of the time. Am I missing something or misunderstanding? Thank you!
Lol Brian, you never fail to make me laugh. You’re a funny guy, guy. You look a little wasted when you bite into that loaf at the end… Got munchies? Thanks for the great content. You have seriously helped me on my bread baking journey. Cheers from the Gold Coast in Australia :)
Love your bread vids. Great stuff. I knew nothing of sourdough three months ago. Figured Í would learn by reading Tartine. Probably a mistake to have that be my test recipe. Lot of failures along the way, but this vid might have been the best to get me going. Letting the dough sit in the basket for 90 minutes before cold retarding has done wonders. I have made my best loaves by adding that. I have clearly been under proofing even after starting with a final mix temp of 78-80 as recommended by Robertson and Forkish. Even when I keep my dough in the oven (pilot light on) at 80-85, bulk fermentation seems to take at least 5-6 hours. At least. Must be a winter problem.
Have loved these recipes so much! We’ve been making the light and mild since you posted and this was our first time trying the tartine one. So good! Wondering if you have tips for getting the bread out of the proofing basket into the Dutch oven. It tends to splat a little and I always get my loaves a little stuck up the side. Any tricks?
Emily Figley thanks so much for watching!I would invest in a proofing basket if you have not already, you can find them on amazon for about 10-15 bucks each. As you’re learning to bake I would use liberal flour on the loaves once you’ve shaped and in the basket to prevent sticking. I hope this helps. Don’t hesitate to reach out with any more questions.
This is such a great video and I love your format/style. I don't understand when this extra 50g of water goes in. With the salt? Before the Autolyse on top of the flour (which is on top of the water/starter)? My Kitchenaid stand mixer had a really hard time with the slow mix after the salt, I thought it was going to fry the motor, the dough seemed to dry even though I had been quite careful with my measurements...
Made some today! First time trying your method and I’ve got to say, I love it! It’s the first time I’ve had truly holy bread (haha). It really wasn’t all that sour, in fact, it was a little sweet. How would you adjust it for a whole wheat loaf? I eventually want to get to the point of making my sourdough from only home ground white wheat flour.
Beautiful bread and your technique is insane! I have the Tartine book coming in a few days. I'm so excited to start making bread with sourdough starter! Please post more videos!
Thank you! More sourdough, bread, and shaping vids are definitely in the works. I do have a couple of other bread related videos currently up in case you haven't checked them out th-cam.com/video/LV9XW_SWq88/w-d-xo.html and th-cam.com/video/giyFwrD6oBM/w-d-xo.html
@@BrianLagerstrom Thanks, even more high quality content! I'll be on the lookout for your baguette tutorial and literally every video!
2 years later, and look at that subscriber count!!
Love learning the make superb bread with this book!
Update: been following this recipe of your for like, 4 months now and steadily improving. When I serve the bread at our table, the kids now say "Let's eat this thiiiiiing!"
That’s dope. Thanks for watching
I wanted to circle back 2 years later and say you are the person who taught me everything I know about baking bread. I'm about 100 loaves in and so thankful for your thorough but quick-moving instruction!
Really good content. Your technique is great. I struggled a lot but get better each time. One tip I grabbed from elsewhere but works reliably is, instead of removing from oven at end of bake, just turn it off and crack door open. Leave it in for some additional curing on the crust for 15-20 minutes. Gets the outer-outer layer some nice flakiness. But I really owe you one for this and your other content. Masterclass!
Quick tip I recently realized if people are finding the dough too sticky as I was early on (besides not overdoing it on the fermentation temp). Brian is feeding his starter with all white flour, which is totally fine, but in the Tartine book Chad says to use half whole wheat, half white for the feed. This is IN ADDITION to the whole wheat in the main recipe. So if you make it like Tartine, you'd have 150g total whole wheat in the final dough (out of 1100g overall flour, so 13.6%) vs. B-Man with 100g / 1100g (9%). Whole wheat flour absorbs more water than white though. So the final dough in Brian's version will be stickier than if you follow the recipe in the book. My suggestion - either feed the starter 50% whole wheat, replace 50g of the white for whole wheat in the main recipe, or omit the 50g water after the autolyse. Personally I like the extra whole wheat - adds that much more rustic flavor - but I like feeding the starter all white flour as it produces a more mild milky flavor, so I just replace 50g of the AP with that much more whole wheat in the main mix.
Hi! My bread keeps on being too sticky as well. What is not overdoing is on the fermentation temp? I currently put it in my oven with a lid slightly on (30 degrees celsius). I have been using the 50/50 feeding from the book and still add the 50ml of water with the salt after the autolyse. It being too sticky makes it almost impossible to shape it, unfortunately...
What I love about Brian's sourdough recipes is that you can easily experiment with different grains, and ratios of grains to create the flavor of your choice... Always remember to write down your different flour amounts, so you can re-create the loaf in the future. Danish sourdough bakers work with a lot of rye flour and rye kernels and other seeds that have been soaked in water for at least 24 hours, which adds another layer of heartiness and additional nutrients to these lovely breads... Thank you, Brian, for having been such an inspiration to master sourdough bread!!! :)
Update
I made my 100th loaf today using this recipe. Generally make two loaves a week and now have this process pretty much nailed. Every loaf is just perfect! I keep my starter in the fridge during the week. On Thursday morning I take the starter from the fridge and feed it with rye and AP flour as specified in the Tartine book. Thursday night I make the preferment using 25 grams of the starter per Brian’s instructions and then Friday afternoon mix the dough and bulk ferment. Friday night the bannetons are in the fridge. Saturday morning I bake off 1 loaf and then on Monday morning bake off the 2nd loaf. The Monday loaf has more character and tang. I believe the key to success is the Brod & Taylor proofer I use to maintain a consistent fermentation environment.
My wife and I have vastly different food likes and dislikes but we both love this bread. Bringing her a warm slice of bread after the mandatory 15 minute cooling period (😮) is a highlight of our week.
Making and sharing this bread has been a joy and I can’t thank Brian enough for making this so attainable for me!
============
After loving Brian’s English muffin recipe I gave this take on the Tartine recipe a go. My Sourdough loaf count is only about a dozen but at every step in this recipe everything was tracking as I expected and had imagined. The dough completed bulk fermentation just under 5 hours and shaping was so easy. The dough was a perfect consistency. As I was awaiting final proofing I read the video description and realized the video did not call out the 50g of water to be added with the salt! Dreams dashed? No, the lower hydration was probably why I was having so little difficulty folding and shaping the dough. The loaves turned out great, nice uniform crumb and most importantly was delicious. So don’t despair if you leave out the water when adding salt, it works out anyway!
What size banneton?
Any chance you could answer a question? When you feed the starter thur night, does it sit out or in fridge until it’s used?
When I pull my starter from the fridge I keep it on the counter all day. You want it to peak before making your leaven. Same with the leaven, I leave it on the counter overnight as well.
This is the video I keep coming back to before I start my bread.
I’ve had bread from Tartine and it’s amazing!! Their croissants are literally the BEST I’ve ever had. Excited to make this.
This is the best video I've seen for perfect sourdough Tartine. Not overly complicated, not intimidating, and your shaping technique gives the wettest dough I have ever dealt with a massive oven spring. Also you are hilarious.
Wow, thank you!
B-Man, I got the Tartine book based on your recommendation and really love it. I made the loaf based on the directions in the book to the letter and got outstanding results. There's a lot of technique and explanation in the book that's really helpful. Thanks for recommending!
Just made my first loaf of sourdough following this video and it was amazing!! My starter didn't float and I left the dough out rise on the counter for about 6 hours until throwing it into the fridge overnight. Absolutely phenomenal. So so happy thank you so much
Thank you Brian again for recommending Chad's book, I didn't even know he had written one. I ordered after watching your videos and making your bread surprisingly successfully as a complete newb. The book tied together everything I have been watching on TH-cam. Now I can really put your tips in context and you do simply an amazing job. I read and read Tartine - then I watch your videos to get it into my head.
Thanks very much for watching CD
@@BrianLagerstrom You are very welcome Brian - when you start folding and shaping the dough, I mute the sound, and your face, eyes, your demeanor goes into a relaxed and focused zone like you are somewhere else, somewhere where time is suspended - that seems like a relaxing and beautiful place. Love watching you cook bread.
How do you not have over a million subscribers?!! Your content is excellent.
He does! 😂
Hey Brian, I bought the Tartine book about five years ago for my wife. After reading it and baking a loaf, I went to TH-cam to see if anyone else had tried the recipes and had any pointers. I came across a number of videos, including yours, and it was yours that I followed when I made my first loaf.
We quit our 9 to 5 jobs a few years ago and rebuilt and run a small inn and also manage some vacation homes. Originally, I was just making the Tartine/your loaf for myself and my wife. But I bought a few more Dutch ovens and now I bake twice a week for our inn guests. We get a lot of Europeans, and the most frequent comment is that my bread is the only real bread they've eaten in the US. I actually brought a few loaves of my bread to a Christmas party in San Francisco, and a cousin bought a few loaves of Tartine to bring to the same party. My bread actually held up pretty well against the Maestro's!
This is a long-winded way to say thanks for demystifying the bread baking process. I'm at the point now, where my technique is my own. I add a bit higher percentage of whole wheat and rye, and often a few grams fresh rosemary or basil to my loaves for the aroma. My next step will probably be grinding my own grains. The loaf I baked after watching your video was the first that looked more like a loaf of bread than a frisbee! I'm back on your site because, as just did tonigt, I send guests who express interest in baking their own loaves to your site. Thank you!
I'm crackin' up on how you end this really educational video with just taking a bite out of the entire boule. Great job!
Thanks for the great visual representation of the recipe! I've read that recipe a million times, and I only had to watch your video about 10 times to make sure I'm doing all the steps right, lol. Bread is in the oven, the lid just came off the dutchy, and it's looking gorgeous!
Oh that’s great. So glad it helped. Tag me on insta if you have a good pic!
@@BrianLagerstrom I'm terrible about making full IG posts, I just gave you a follow and tagged you in a story post of how the loaves turned out. Thanks again!
This video is so good. It really makes the Tartine recipe easier to understand. I come back to it every time I bake bread
Great instructions! With excellent results, made a slight change because of personal preference and did 800g of regular flour and 100g of gluten protein.
Amen, it works! I have developed the ultimate starter and every loaf is perfect...thanks to Chad as well!
Thanks for checking out the video! Thanks be to Chad for sure.
I tried this recipe today. I changed it up because I didn't have whole wheat flour so I used AP instead. I made a sour dough yeast starter using my white wheat brewing grains. (I'm a home brewer) I never baked a bread before without a bread machine.This bread came out great. You made an easy to follow video. Thanks for posting this.
that's a very cool substitution. glad it turned out for you!
I absolutely LOVE my Tartine Sourdough bread book. The stories are amazing and there is a very gentle approach to baking bread that is quite meaningful. Thanks for your tutorial! I'm new to this....just under a year, but I definitely caught on to your technique quite quickly! Big Thumbs Up!
Thanks. Started with the book, went on to TH-cam. Invaluable getting all the different takes on this. Yours really helped big time, especially the folding procedure.
Love it... Your videos are great on so many levels. My bread was always "good" but I worked with a baker for 8 weeks and that added so much to my evolution, these are filled with more great tips and tricks plus the humor really adds.
Thanks for watching!!!!
Subscribed. How does this channel not have a million subscribers already? Great vids dude.
Thanks very much for watching!
I made my sourdough based on this method last night. Best bread I've ever made. Thanks!
Every time I make a bread watching Brian's video it comes out great. He's really good at explaining the process. He would be a bood teacher at a bakery.
“We’re snacking on bread.”
I don’t know why I find that funny, but it is. 😂
I just got this book, I read it and had this feeling that reminded me of your channel. And I came to you tube to see if I could watch this dough. And sure enough here it is.
talk fast and clear, and all good information for improving how I prepare my dough. thank you.
Mary Smith thanks for watching and taking the time to comment! We posted a whole wheat version of this bread yesterday if you were interested in checking that out.
My wife told me to stop making this bread...making her gain weight. So I literally did because she is actually on a program. Two weeks go by...'Honey - where that sourdough bread!!!'....Knocking out a loaf every Sunday now -Getting the drop on the fermentation cycle of the starter, the leaven, then the bulk fermentation is the big secret! Watching Brian every week to see how he works that tension into the dough - easy to miss what he's doing there but it's very important.
The use of scissors as an alternative to a knife or scoring blade is just what I needed to see
I’ve always truffled to achieve a clear and definitive score - I always end up ripping/dragging my dough instead
Scissors seem like the go FOR SURE
I've been baking bread for a couple of months now but not sourdough. I followed your starter video, and this was my first attempt at sourdough. It was fantastic!!!!! I would request one on sourdough rye bread. I grew up on it and there isn't any around here anymore. So, if you have a recipe to share, I would be forever in your dept. Thanks again, you are the man!
I bought the Tartine book a few months ago, and I love it! Great information about the basic Tartine country bread and the many variations to create Tartine bread with olives, herbs, cheeses, etc., and even how to turn it into pizza... Highly recommend this beautifully illustrated book!
I've been wanting to get into sourgdough bread making but having spent years making the magical New York Times No knead bread recipe that couldn't be any simpler and gives such delicious results, I've been putting it off. I'm trusting it will be worth it when I finally put so much effort into my first sourdough loaf
You are a really good teacher. I've started my journey into sourdough baking and have been following the process for making the starter and it's been following the steps you laid out. Love your videos. I will have to look for the book.
Amazing flavor! Technique is spot on! Thanks Brian!
I've tried a few recipes found online - BY FAR the best result from this one!! THANK YOU Brian!!
Made this for the first time today. It turned out beautifully
Really enjoying your videos. I’ve learned a lot from the way you fold and shape your doughs. Thank you!
Honestly this book.was my life.saver for baking bread. All of it. My starter was better, all the loaves I've made since have been better than the last. I live by this book for sourdough.
Hey, Bri. I’ve been making the rustic bread from your other recipe for awhile now, and finally decided to try the shaping method from this video. The difference was huge! Obviously not something I could’ve tried day 1, but I’m definitely going this route from now on. Thanks! (Now to get some starter going and try the real thing)
Very good, Brian! You made a well-understood, and interesting video on the basic bread. Thanks.
Got the book this Father’s Day. Priceless video thanks
Thanks for watching and that book is great
Hey B
Thank you for this VDO, I have the Tartine book but watching you make this loaf was an added bonus, I love watching your videos please keep them coming, say hello to your lovely wife and see you on the next video.
Thank you very much Brian, following your recipes, for several months, starting with the "First sourdough bread", switched to Tartine. One think I added - when I laminate I add some olives, or roasted garlic or chili peppers.
This video was amazing! My first sourdough loaves were a success! Thank you so much.
After watching your 5 tips to bread making and beginners sourdough I can’t make a bad bread. All my friends ask for me to make them some. I even make your Mac and cheese that’s amazing 🤗 I’m so looking forward to making this tartin bread and your burger bun. Thank you so much for sharing your recipes. Q, do you use the low protein flour in the tartin bread? And yes I will be getting the book this week.
This changed my bread making life! It turns out fantastic every time! Thank you for ever! And you are funny and handsome!
wow so glad a friend suggested this video. thanks for sharing
And thank you for watching!
I stay up to date with your videos because I find them entertaining. What I notice more and more though, is that I return to old favourites to re-try the recipes. I'm back on a bread baking bender so it's time to tackle sourdough again. Old skool W&S. Cheers dude!
You’re the best Brian! Your content is entertaining, high quality, and easy to follow. St. Louis (and your highschool) is/was lucky to have you.
Only just began making sourdough bread. Followed your video and it came out perfect! Thanks, just delicious. Definitely a keeper.
That’s awesome! Thanks so much for sharing. Thanks for watching
Just got my copy of the book. I really like how Chad breaks down the process into basic steps. Looks like I’m making bread this weekend.
Good luck.
@@BrianLagerstrom First attempt today. Wowzers on how the leaven took off overnight. Making folds now.
They look ugly and I let them sit too long before baking and they over proofed. But all in all a tasty learning experience.
Oh, yeh. I'm with you on the scissor use versus the lame. I've never done it that way but it makes total sense to me and I do love the look. Thanks. And that definitely is the way to eat bread.
Brian, I was glad you put this out this video last year I loved trying it and later I had to buy Chad’s book, along with a few others. I have made many of his recipes now and love the book, thanks for the recommendation and the tweak for using a mixer too. I love your videos, keep it up and thanks again!!
Thanks again Brian! Your channel is awesome and packed with helpful and delicious stuff. Loving it. Keep it up!
Thanks Rene!
Beautiful loaf! I'm going to try your method tomorrow. Thanks so much!
Love your video style - nice job.
Your mixer information took my bread to a new level. Thank you.
I combined that plus the warmer water with the folding techniques I was already using.
My first attempt with bread flour had ridiculous craters lol. After reading some of your comments on flour, yesterday I used a mix of whole grain, 80 AP and 20 BF. Still nice and airy but not over the top.
Working my way though some of your other videos.
Sounds great!
I have been “trying “for three years to make SD with this recipe I have finally cracked its fantastic thanks buddy gk uk 🇬🇧 Nottingham
wow, that's great. glad it helped.
I have baked about thirty or loaves in the past couple of months and am enjoying getting used to the method. Everyone will come up with their own comfort level of feeling the dough. It seems like it took me a while. I was wondering why no water after salt as well. I like mine darker. For me, more taste. Keep up the good work on the videos, thanks!
Same here. Thanks for watching and keep up the baking. I would love to see some pictures of your loaves!
I’m a 45 year artisan baker fresh ground I have a grinder. I started sourdough almost a year ago and I have watched at least 100 videos and am confused there all different. U have been answering my questions so I’m going to make a ripe starter as your recipe says and see if I can come out with that great open crumb which I haven’t been able to achieve yet. I’m almost there also I want blisters would u include that in your videos. Every one I’ve watched just confuses me more I even have chad Robinson’s book.im sticking with you you make sense of this I call it sometimes” insanity of sour dough” Lol
happy to be of service!
OMG, thanks for this video. I’ve had the Tartine book for a while and your vid is a perfect accompaniment!!!
your bakery was so good. following your recipe today
Hope you enjoy
Brian, thank you SO much for sharing your expertise with us. I started with your beginner recipe about two months ago. Today, I had the confidence to move up to this one. It was a HUGE success! You have de-mystified sourdough bread for me. Again, thank you SO much! ❤❤❤
Been a long long time since I made a loaf of proper sourdough. Yung Bri, this video is step-by-step mastery. Thank you for such awesome vids and great recipes. My shawties (wife n daughter) enjoy the vids and foods too! Cheers!
Hey Brian. I really appreciate your videos. I have a question. The Kitchen Aid stand mixer manual says the recommended speed for bread doughs is 2. Have you had any problem put it in high speed?
As usual fantastic video I did not know that the folding was so important! I now see where I was going wrong with my attempts 👍🥰
I hope this helps! Thanks thanks for watching!
Excellent recipe! Made it about 10 times. Very easy with a little practice.
thanks Dan!
Thank you! I really enjoy your post!
Thank you for watcing!
Hello Brian, I just found your channel! I love your teaching style. I've been baking with sourdough for a couple years now; baking bread, pizza dough, pretzels, English muffins etc. My family loves it. Lately, I been baking a couple loaves of
sourdough bread each week. Anyway, your method seems so much easier than some of the others I've tried. I can't wait to bake bread "your" way! Gonna get my starter ripened tonight as you've shown. Tomorrow we bake!! Thanks so much much for these awesome videos! Please keep them coming💕
Hey Teresa, thanks so much for the nice comment. I'm working on a "my first sourdough" video now so hopefully i'll post that in a few weeks!
Tartine is such a great recipe. Quite forgiving
One of my favorites.
FANTASTIC! WOW!
You're making all of this look so easy, and I'm sure it's not *quite* as easy as it looks. Great video.
Thank you for watching. for an easier sourdough video check out my "your first sourdough" from a few weeks ago.
@@BrianLagerstrom Oh I think I watched that one the other day! I kept getting recommended more of your bread videos, so I just clicked through and kept watching. :D
Learned a bunch off of your video. Thanks for sharing ☯️
You are legit teacher. I made my first bread, watching binging with banish. The result was a dud. Thanks bman
Thanks very much for watching! Much appreciated !
Hey Brian, your videos are spot on! Just straight forward and the best part, repeatable! Question: convection or conventional oven? which is better for this recipe?
Great video! I really appreciate the efficiency.
Aaron Burke thanks a lot for watching. This recipe has had a lot of reps in my house. Do you have a go to bread formula?
I’ve watched many of your videos and am right at this minute doing my first sourdough tartine bread. You give all your measurements in grams, which I love since it is the only measurement that makes sense to me.
I would really appreciate it if you gave your temperatures in celcius, because once again, fahrenheit makes no sense to me and my oven is in celcius. (Yes there are F to C converter apps but they are not designed by cooks or bakers and therefore give ridiculous conversions, such as 475 F translates to 246.111 C. Instead of the only scale on my oven as 225 or 250) Thank you and love your clear and concise videos.
Thanks ric. I post Celsius conversions in my newer videos but unfortunately I too have to use the online conversion so they may not all be precise for baking. I’ll see if I can find a good bakers source for conversion in the future.
I'm glad I watched to the end. Best laugh I've had all day!
"...you only need two minutes, cause it's so intense!" 🤪FOTC- quote
Just made this. it works!
Hi Brian, thanks for the high quality, entertaining and delicious videos. In this video, during the hydrolysis stage, how long do mix for? You said mix on slow but I didn't catch the how long. Many thanks
I am learning so much from your videos!
Upvoted just for you biting the bread at the end. LOL!!
Thanks man. You are awesome.
This is your best video.
I like how you displayed a slow mix by showing it in high speed.
Yeah, not the best editing. I was still very much learning how to make videos. Sorry!
Dude... ❤️ the way you took a bite out of the whole boule ... was fkn awesome!! 😂 Subscribed for that reason alone!
Thx again for such a great video! I’d be stoke to see you make Peter Reinhart’s bagel recipe and some Sourdough English muffins. Thx again 🙏🏼
And thx for being kind enough to put the recipe and temps in the description. You even included the gram measurements like a boss 😎
haha that's awesome! Thank you for watching and for the sub.
Hi Brian, I have been baking the Tartine loaf for a year and just don't get the rise I want. I have a good starter that easily doubles in size. I live in Florida so my room temp is around 78 degrees. That is great for the proofing stage but if I were to leave the starter on the counter top overnight I worry that it would be over ripe (accordingly, I create the Levain in the morning, takes about 4-5 hours to double in size). I also use 22 g salt because I like the taste and I use high extraction flours from Janie's Mill. I am wondering if you think these might be causing my loaves to just not rise enough.....What do you think? Thanks so much
Awesome video, great shaping technique though isn't that final roll more of a batard move? Also you leave your loaves uncovered in the fridge? That's interesting to me because I've always covered them. I've been making more of mid hydration Vermont Sourdough for years and am just starting some of these higher hydration loaves. Lastly do you ever do these loaves free form? The dutch oven is great and all but I love the free form baking and find the bottom turns our a bit crustier. Your technique of dropping from the banneton into the dutch oven is nice though. I've been using parchment paper. Thanks for the video!
This video is awesome!
Quick question though, in the book, Chad continues to work the dough through the bulk fermentation and you work it for the first hour and let it rest for the rest of the time. Am I missing something or misunderstanding? Thank you!
I just love the way how you’ve bitten that beautiful bread of you, lol. x
Anyways, thanks for sharing your enthusiasm and knowledge. 🙂🙏🏻
Róbert János Schroff thank you for watching and for taking the time to comment!
Thanks for this, so helpful.
your video production has come such a long way
Lol Brian, you never fail to make me laugh. You’re a funny guy, guy. You look a little wasted when you bite into that loaf at the end… Got munchies? Thanks for the great content. You have seriously helped me on my bread baking journey. Cheers from the Gold Coast in Australia :)
Love your bread vids. Great stuff.
I knew nothing of sourdough three months ago. Figured Í would learn by reading Tartine. Probably a mistake to have that be my test recipe. Lot of failures along the way, but this vid might have been the best to get me going.
Letting the dough sit in the basket for 90 minutes before cold retarding has done wonders. I have made my best loaves by adding that. I have clearly been under proofing even after starting with a final mix temp of 78-80 as recommended by Robertson and Forkish.
Even when I keep my dough in the oven (pilot light on) at 80-85, bulk fermentation seems to take at least 5-6 hours. At least. Must be a winter problem.
Have loved these recipes so much! We’ve been making the light and mild since you posted and this was our first time trying the tartine one. So good!
Wondering if you have tips for getting the bread out of the proofing basket into the Dutch oven. It tends to splat a little and I always get my loaves a little stuck up the side. Any tricks?
Emily Figley thanks so much for watching!I would invest in a proofing basket if you have not already, you can find them on amazon for about 10-15 bucks each. As you’re learning to bake I would use liberal flour on the loaves once you’ve shaped and in the basket to prevent sticking. I hope this helps. Don’t hesitate to reach out with any more questions.
I turn mine out on a sheet of parchment paper and use the paper to lower it into the Dutch oven.
This is such a great video and I love your format/style. I don't understand when this extra 50g of water goes in. With the salt? Before the Autolyse on top of the flour (which is on top of the water/starter)? My Kitchenaid stand mixer had a really hard time with the slow mix after the salt, I thought it was going to fry the motor, the dough seemed to dry even though I had been quite careful with my measurements...
50 grams of water needs to go in after autolyse. I screwed it up in this video. I was still a noob to vid making. Sorry
Made some today! First time trying your method and I’ve got to say, I love it! It’s the first time I’ve had truly holy bread (haha). It really wasn’t all that sour, in fact, it was a little sweet. How would you adjust it for a whole wheat loaf? I eventually want to get to the point of making my sourdough from only home ground white wheat flour.