Comments on: EASY SOURDOUGH BREAD RECIPE | TARTINE BASIC COUNTRY BREAD

By: Cynthia Fillpot

Cynthia Fillpot — Sat, 24 Dec 2022 14:39:26 +0000

OMG this bread came out just like you said it would. The best tasting bread I’ve ever made!! Thank you.😊👍❤️

By: Avid Reader

Avid Reader — Sat, 24 Dec 2022 14:39:26 +0000

I have never made this recipe probably eight maybe 10 times… The first time it was perfect ever since though I’m really stuck (no pun intended) at the step on around 7:30. When I flip it onto the area After the last fold, it’s not as structured and seems to not stay together as much as it should. Also it’s a bit too sticky and gets stuck on bench scraper… I finally get it to tighten up a bit but it deflates a little more than in video here. So frustrating. I can’t figure it out…. Starter is strong… follow all steps exactly… the bread rises nicely. Not AS big as first time. Good. Really good actually BUT not as GREAT as first time and as in video. Why does it deflate when left on bench to rest 😢 ugh. 🥖

By: cookier

cookier — Sat, 24 Dec 2022 14:39:26 +0000

Thank you so much, your recipe is amazing, I never thought I could make such a beautiful tartine bread! I think I will keep this recipe for the rest of my life!

By: Charles Cresap

Charles Cresap — Sat, 24 Dec 2022 14:39:26 +0000

I teach Chad Robertson's Tartine method sourdough at a local university. I have developed a very simple process, no weighing or thermometers, just measuring cups, spoons and time I provide a great starter which originally came from the Boudin Bakery in San Fransisco. It was given to an 8 year old baker during her visit to the bakery. To 1/2 cup of start I add 2 cups room temp water, stir and add 4 cups of bread flour or 1 cup whole wheat flour and 3 cups bread flour. Then the 3 hour tartine stretch and fold. This is divided into 2 loaves, shaped, put into bannetons, plastic bags and the refrigerator for 8-12 hours. Then a major change. The loaves go from the refrigerator into a 7" diameter stainless steel dog water bowl from $Tree that is $1.25. I use 4 bowls, 2 to hold the loaves and 2 as top covers. This cooks at 475F for 20 minutes, is uncovered for about 10 minutes until the desired color is reached. This is simple and cheap. The students each get 4 cooking bowls to take home as part of their bread class. The bread they make is great.

By: Daniel Nguyen

Daniel Nguyen — Sat, 24 Dec 2022 14:39:26 +0000

Labor of love! ❤️

By: Daniel Nguyen

Daniel Nguyen — Sat, 24 Dec 2022 14:39:26 +0000

When I tried 70% hydration from another recipe, I thought I messed it up somewhere along the way, because the dough was "too wet" and here I am, watching one with an 80% hydration.🤣🤣🤣

By: Amy Austermiller

Amy Austermiller — Sat, 24 Dec 2022 14:39:26 +0000

Great video! What is in the oven under your dutch oven when you bake? It almost looks like a cutting board. I am wondering because the bottom of my crust burns often and something like this may help. Thanks.

By: Marlene Cheladyn

Marlene Cheladyn — Sat, 24 Dec 2022 14:39:26 +0000

What do I do to reduce the size of holes. I'd rather have multiple smaller holes than big holes or tunnels.

By: Sophia

Sophia — Sat, 24 Dec 2022 14:39:26 +0000

Too many ads I can’t even skip to any part of the video I want without watching 1 billion ads every 2 seconds

By: Yaser Hatahet

Yaser Hatahet — Sat, 24 Dec 2022 14:39:26 +0000

Holy molly , i will never do it , too many steps , and its not fun lol