Thank you so much for making this video! I purchased the same book over about 2 years ago and have been making the Tartine Country Loaf ever since. I love the book (yup I read it all 🙂) and I love this video as well. You demonstrate each step very well and you make it so easy to follow. I have played your video every time I bake this loaf for probably the last year and a half. Making this loaf is truly a labor of love and it makes me happy. This bread is a hit in my family and just to make sure I was at least making a loaf in the same ballpark as Chad's recipe I ordered a loaf from his bakery here in the Bay Area (San Francisco). The look, the taste, the smell, and the texture were so similar to that of the loaf that I received. I was so happy! PS: I loved it when your husband tricked you and told you that he forgot to turn the camera on when you placed the loaf in the oven. The look on your face was priceless! Great job on the video. Take care.
What a beautiful loaf of bread! You did a great job of simplifying the steps. Just a tip I learned on Reddit. If you place an empty cookie sheet on the rack below the Dutch oven while cooking, it helps to disperse the heat so the bottom of the bread doesn’t over cook.
Oh my goodness, you are the perfect tartine country bread instructor for me. I'm watching and listening along with reading the book and I love your breakdown of the process. Now to overcome my fear of making the starter.
It is a lovely video that you made. Very simple, explainable and natural. Not like all the other hyped self-confident bakers. It perfectly represents the quality of the book which is exactly what I was looking for. By the way - you can use Rice Flower for your basket (banneton) so the dough will not stick to it. I am baking sourdough bread for 3 years already and I want to improve my bread with some new recipes and learn something new. Thank you for your video!
I have the Tartine Bread Book! I read through it and highlighted it and wrote in it but in the end I was very intimidated! You have been a wonderful teacher in showing me that I can do this! Made a loaf today! Thank you! Woohoo!
It really helped my bread game when I got a container that has measurements on the side so that I could more accurately see when it doubled. Here in WA, I'm finding it harder to make bread because it's so cool...took me a while to adjust and realize that I needed to start with both warmer water, too. I also do overnight ferments for even more tasty sourdough funkiness. Nice-looking loaf, though! So satisfying, huh?! :)
Brilliant step by step video and instructions,I too have the book but find it difficult to follow, I couldn't see in the book after the 4th turn where you say leave for 2hrs ! I'll go with what you say , thanks again x
There was not much oven rise, maybe because it was never refrigerated. Looked flatter than most other breads on YT using the same recipe. Looks like it expanded outward rather than upward.
Good job!
Thank you so much for making this video! I purchased the same book over about 2 years ago and have been making the Tartine Country Loaf ever since. I love the book (yup I read it all 🙂) and I love this video as well. You demonstrate each step very well and you make it so easy to follow. I have played your video every time I bake this loaf for probably the last year and a half. Making this loaf is truly a labor of love and it makes me happy. This bread is a hit in my family and just to make sure I was at least making a loaf in the same ballpark as Chad's recipe I ordered a loaf from his bakery here in the Bay Area (San Francisco). The look, the taste, the smell, and the texture were so similar to that of the loaf that I received. I was so happy! PS: I loved it when your husband tricked you and told you that he forgot to turn the camera on when you placed the loaf in the oven. The look on your face was priceless! Great job on the video. Take care.
This was so satisfying to watch. 🤌🏻
What a beautiful loaf of bread! You did a great job of simplifying the steps. Just a tip I learned on Reddit. If you place an empty cookie sheet on the rack below the Dutch oven while cooking, it helps to disperse the heat so the bottom of the bread doesn’t over cook.
Oh my goodness, you are the perfect tartine country bread instructor for me. I'm watching and listening along with reading the book and I love your breakdown of the process. Now to overcome my fear of making the starter.
It is a lovely video that you made. Very simple, explainable and natural. Not like all the other hyped self-confident bakers. It perfectly represents the quality of the book which is exactly what I was looking for.
By the way - you can use Rice Flower for your basket (banneton) so the dough will not stick to it.
I am baking sourdough bread for 3 years already and I want to improve my bread with some new recipes and learn something new. Thank you for your video!
Hello!!! I loved your video, so well explained, like you were a Pro!!!!! Thank you so much!!! Greetings from Mexico
I have the Tartine Bread Book! I read through it and highlighted it and wrote in it but in the end I was very intimidated! You have been a wonderful teacher in showing me that I can do this! Made a loaf today! Thank you! Woohoo!
It really helped my bread game when I got a container that has measurements on the side so that I could more accurately see when it doubled. Here in WA, I'm finding it harder to make bread because it's so cool...took me a while to adjust and realize that I needed to start with both warmer water, too. I also do overnight ferments for even more tasty sourdough funkiness. Nice-looking loaf, though! So satisfying, huh?! :)
Brilliant step by step video and instructions,I too have the book but find it difficult to follow, I couldn't see in the book after the 4th turn where you say leave for 2hrs ! I'll go with what you say , thanks again x
hi i really liked your video. is leven and starter the same thing? thx
How is the starter made, can you do a short video on that. Thanks.
It does look so delicious!! Send me a loaf plz…
What size Dutch Oven do you use?
Hi darling use rice flour in your bannertons .
There was not much oven rise, maybe because it was never refrigerated. Looked flatter than most other breads on YT using the same recipe. Looks like it expanded outward rather than upward.