How to Make Tartine "Country Bread" (Sourdough Bread Tutorial)

[@GrantBakes]

If you have any other favorite recipes from the book "Tartine Bread," let me know what they are in the comments below!

[@jacquesletourneau3650]

I would like to see you preparing Tartine Bread baguettes!

[@GrantBakes]

Maybe I'll do Tartine's baguette recipe again soon! I've been playing around with baguettes a lot lately trying to find a formula that I love. The latest one I tried was an overnight baguette recipe if you haven't seen it. kzbin.info/www/bejne/pZaQi56IZ7NnhJI

[@BlackBalloonGraz]

@@GrantBakes yes please. I always failed with baguettes. Shaping and baking without a Dutch oven is both tricky.

[@albaarboleda2913]

I've followed your video three times: perfection every time. My husband made his first loaf of bread in his life following your video and - wow. Perfect. Now he's hooked - making his second today! Thank you.

[@GrantBakes]

Another person hooked on bread baking - success! Thanks for following my video 😄

[@KathyEx07]

I don’t even know how many Videos I have watched especially last weekend and still failed at my first two attempts. Your Video just pop up at my and ITS PERFECT! I can see everything step by step and it’s easy to understand! Thank you so much!! Greetings from Germany/Stuttgart

[@GrantBakes]

Thank you! I hope to make it back to Germany one day to try your country's wonderful breads 😋

[@kellyeldershomesteadbeginn8242]

The same happened with me accept I failed at about 8 loaves lol. It was my starter, I was impatient and it wasn't strong enough even though it passed the float test. I stopped trying to bake and just worked on my starter then boom! Almost perfect first edible loaf.

[@rayvilla1]

Finally a video that really gets to the lessons - instead of the usual commercialized videos that lures you to buy the latest gadgets! I am enjoying this very much. Thank you

[@GrantBakes]

Thanks!

[@byambaus1]

Best explanation & step by step easy to follow . Thank you

[@GrantBakes]

Thanks!

[@944gemma]

I think the Tartine guy has met his match. You are second to none.

[@bettinadiehl9166]

This video is one of the best I have seen about Tartine sourdough bread. And I have seen many of them. I love baking this bread and I am still on my journey to make it perfect.

[@triciapike6276]

Grant! You are amazing. I made my very first sourdough starter (from scratch from your recipe) and baked the loaves using your video and they turned out simply fantastic. You have a beautiful knack for demystifying the whole process. I'm no longer scared to try and there is NO DISCARD so no waste. THANK YOU FOR TAKING THE TIME TO TEACH ----So much more rewarding to learn to make something than to just buy it at the store.

[@GrantBakes]

I completely agree that it's more rewarding this way. Thanks for the nice comment!

[@fleurjoyce1111]

Really helpful video. I've been making sourdough for a while and having varying success, and seeing how you do the folds and shaping, all makes much more sense than looking at static photos. Thanks!

[@GrantBakes]

Thanks! Glad it's been helpful.

[@ruthenerson9594]

So far this is the best video I watched on sourdough bread.

[@GrantBakes]

Thanks!

[@rugby2490]

How long did you proof this in the fridge?

[@timadams8268]

Impressed with your finished product.

[@supatjaneesudasna292]

ขอบคุณมากค่ะ / Thank you so much from Thailand.

[@GrantBakes]

Thanks for the comment!

[@maureenkelm108]

Wow! Love watching you walk through steps of baking this loaf of bread. Mine is proofing in fridge now. Thanks!

[@christinecamley]

I love Tartine bread! This is a fabulous book! Love this video! Thanks!!

[@thetwopointslow]

Great looking loaf dude! Thanks for sharing this nice detailed vid

[@GrantBakes]

Any time! Thanks for the comment.

[@VelvetRevolver104]

How much time was in the fridge?

[@gracescott7370]

Thanks Grant! I knew I could count on you to do clarify the instructions!

[@GrantBakes]

Haha awesome! Thanks, Grace. Let me know if there are any other recipes out there you want to see. I might make a Tartine baguette video as well 👍🏻

[@gracescott7370]

YES! You're really great at simplifying complex things. I made a SD pannetone last Christmas... but it took me 3 tries to make something edible, and even then, it wasn't that great. :( Bread changes as soon as things like fruit, eggs and butter are added. I'd love to see a video, using your method, which shows how to do this, or sweet SD breads. :D Thanks so much. Thank you for coming up with a reduced recipe of the Tartine bread. I wanted to try it, but the original recipe was too much for my family. :D

[@caris2893]

You made this SO simple! Thank you!!!

[@GrantBakes]

You're welcome. Thanks for the comment!

[@bethbilous4720]

How did you get that loaf into the hot dutch oven withour parchment. ? You should show that.

[@GrantBakes]

Good point! I think I slid it in on a peel, but I actually recommend using parchment for a Dutch oven, it works a lot better

[@auracollins5549]

Hola por seguro trataré de hacer tu receta la próxima semana, gracias de nuevo por subir tus vídeos y tus consejos 👍

[@GrantBakes]

Claro que sí 👍🏻

[@brendabee]

Alright now, I have to pre shape and final shape, into the fridge and I'll bake tomorrow! I I'll let you know how it is! Thanl you for your video.

[@JJ-pi7ev]

That looks like a delightful loaf of bread. Nice work.

[@GrantBakes]

Thanks!

[@helenr.2184]

Yours looks better than the book cover!

[@GrantBakes]

Oh, well that is too kind, Helen! ☺️

[@eileentomczyk9446]

I so enjoyed following your video n recipe 😀 😊 teaching my husband with your great instructions!

[@GrantBakes]

Yay, that's awesome!

[@americafirst834]

I was the 1,000 like. I want my sourdough bread!

[@GrantBakes]

Send me an email to [e-mail]. I'll have something for you...

[@janetrodriguez914]

Looks fantastic!

[@jasonreid611]

Been listening lately...I like it.

[@GrantBakes]

Thanks, Jason! Tartine knows how to make a great loaf.

[@jasonreid611]

Actually I followed your advice on sourdough starter. Took me 9 days to get it sorted but now I have rye starter that will double in 3-4 hours after taking it from the fridge. My family are enjoying my new bread passion.

[@GrantBakes]

@@jasonreid611 Congrats! A new starter is born 🎉

[@arturkarwanski]

Hi, they just sent me a book, I already have a few others, i waited 3 months for this. I can't wait to start baking bread, bake on stone not in a pot, see how it comes out, wish you every success, greet with Polish

[@GrantBakes]

Hope you enjoy it!

[@johannavanwinkle815]

Great instructional video!!

[@GrantBakes]

Thanks!

[@nicholasloverde5932]

Hey sparky I was wondering the same thing !

[@Melinabellisima]

Hey I followed your recipe! It was so easy! I used scissors to score though and it looks rustic. Wish I could upload the photo.

[@estherng6496]

Thank you for your recipe 🙏👍

[@Rexyspride]

Hey man thanks so much for this video. I just got the Tartine book last week and made my first loaf (from this book, not ever) and it was my best one so far. There were a couple of points which were unclear from the book but you’ve made them crystal! Looking forward to making an olive one tomorrow.

[@GrantBakes]

Thanks! Glad it was helpful. Sometimes video can explain it better than a book. Definitely make the olive loaf, my wife and I have been loving olive sourdough lately! 👍🏻

[@Rexyspride]

@@GrantBakes I took it out of the oven this morning. Going to make some minestrone soup to go with it for dinner

[@GrantBakes]

@@Rexyspride Sounds perfect

[@eileentomczyk9446]

Thank you so much finally made great oven spring with nice ear! Next taste n texture!

[@GrantBakes]

Great job! Glad it worked out ☺️

[@soundinducedflow]

Amazingly helpful video! Thanks! What is the diameter of your dutch oven?

[@ig5923]

Thanks, very good info. Proofing how long (min & max) the refrigerator?

[@GrantBakes]

I'd say minimum of 6 hours and max can be up to a few days in my opinion.

[@Rob_430]

ig5923 I make Tartine often and made a loaf the other day. Bulk and final proof depend a lot on ambient temperature. It’s summer here so bulk took 4 hours from mixing. I final proof for 2 hours, then retard in the fridge till later at night to bake. Many retard final proof in fridge overnight. I believe that option is in the book. In winter, my kitchen is colder, so anything SD takes longer, but you can fix that.

[@Rob_430]

Well Done Grant, and with an ear! It’s hard to believe you are fairly new to bread baking. You handle that dough and the method very well. I’ve been doing no knead for years, and Tartine Bread for about 5 yrs. I just baked a Tartine loaf yesterday, can’t post the pic on here :(

[@GrantBakes]

Thanks, Rob! It was a learning process, but after what feels like a couple hundred loaves later I've gotten very comfortable with it! Could you email me the picture of your bread to [e-mail] ? I'd love to see your Tartine loaf 👍🏻

[@Rob_430]

Grant Bakes sure. I emailed it to you.

[@Rob_430]

Grant Bakes As mentioned, I sent you a pic of my Tartine loaf as requested. Did you get it? Never heard back.

[@monikaj3296]

Love to know where to get that glass square bowl with lime green see through lid ?

[@GrantBakes]

Ok, so it's a ziploc brand glass bowl. I think it's one of these VersaGlass containers. www.amazon.com/Ziploc-VersaGlass-Container-Medium-32-Ounce/dp/B004I57XPS

[@RR-ry5xt]

Great video! I just got the Tartine book and have been trying to follow it with no luck yet, still figuring this whole thing out... I see that you did a couple things differently than what the book says - for example, during the bulk fermentation, you give the bread only 3 sets of turns and then let it rest for 2 hours. In the book, he says to continuously stretch and fold throughout the 3-4 hour bulk, meaning at least 5-6 sets of turns, then he doesn't say anything about letting it rest for 2 hours, he goes right into shaping... Am I misunderstanding something in the book? It's a little unclear... Or maybe your extra steps are the key to making this recipe work. Let me know your thoughts, thanks!

[@GrantBakes]

Hmmm, I'll have to read it again. But I don't think that would make or break the recipe. 3 sets of folds or 6 sets of folds will both work!. The oven spring might be a little bit taller with 6 sets of folds.

[@maryabelanger6981]

I’ve watched this 100 times and am about to put my second ever loaf in the oven right now! If I can only go up to 450, how would you adjust the time?

[@GrantBakes]

Do 450 and keep the time the same. At the end, if you think the bread doesn’t look dark enough, keep baking for another 5-10 minutes. Good luck!

[@trustndlovundlovini2112]

This is amazing thanks so much sir

[@GrantBakes]

Thanks for the comment!

[@evmartini5750]

Where did you get this glass with with lid? It’s perfect

[@GrantBakes]

I'm not sure! I've got a glass bowl with a red lid that I like to use nowadays. Here's a link to my Amazon store where it's listed: grantbakes.com/amazon

[@evmartini5750]

@@GrantBakes thank you so much!

[@markstoll9636]

could you explain what the sourdough starter is. the terms are somewhat interchangeable. leven. starter. sourdough starter. thx

[@margrete_walks]

Thanks for the great video, do you cover the dough in the refrigerator, if so with what?

[@GrantBakes]

Hey, thanks! Usually I just leave it uncovered. But most people cover theirs with some kind of plastic bag.

[@sparkyheberling6115]

14:06 "Transfer the dough seam-side down onto the flour" You flipped it again. Doesn't that make it seam-side up?

[@myhappyplace5597]

Hello. I notice sometimes you use the banneton with the liner and sometimes not. Also cover or not cover in fridge. I’m completely obsessed with making sourdough and know it’s an art based on so many variables. Does it matter either way - with or without? I live in Pacific Northwest and currently not to warm. So learning to adjust

[@tylerkujawa7051]

Bro did you go to iwu? Looking for video on the fold and was like I recognize that dude

[@jhanlon241]

Looks great Grant! Would the baking time be less in a convection oven?

[@juanitabeaudoin2746]

I have the Tartine Bread book. What pages are you using here?

[@onlyinparadise4613]

I tried Tartine Los Angeles Manufactory bread (when they were opened). It was just okay. It didn’t blow my mind unfortunately. The best sourdough bread I’ve tasted was from Acme Bakery in SF.

[@GrantBakes]

I'll need to try Acme some time. I've been to the Tartine Manufactory in San Francisco and I loved the loaf and the croissants.

[@hermitwatcher8997]

The best sourdough I’ve ever had was the sourdough I’ve made

[@nancygermain2269]

Hi, great vidéo, my first try at doing a bread. My dough hasnt rise as much, can i live it on my counter instead of the refrigerator till tomorrow? Could it help to rise more ? Thank you

[@GrantBakes]

Yes you can! But you'll run the risk of it over proofing if it goes too long. Hope it worked out!

[@lauramiller5208]

Love your videos! Why is this different from regular sourdough? This is how I make mine but I don’t make the levain. 🤷🏼‍♀️

[@jasonreid611]

I go back to this video about once a week when I make make loaf

[@GrantBakes]

The weekly Tartine loaf. Nice 👍🏻

[@Alisha83Marie]

Hi there! I loved how straightfoward this video is! I have to admit though Im super confused about the starter/levain ratios. The book calls for 1tbsp starter, 200g water, and 200g 50/50 flour blend. This is for the 2 loaf recipe. So wouldnt the 1 loaf recipe that you did call for 1/2 tbsp starter, 100g water, and 100 g flour? Am I missing something?

[@MathAndSpanish]

I think he quartered something instead of halfed to compensate... will be watching again more carefully!

[@TrangPham-ce3tz]

Hello. Thank you for your tutorial. May I change whole meal by dark rye flour for starter and the dough? Thank you.

[@GrantBakes]

Yeah, it will be great but it won’t be exactly the same as using whole wheat.

[@Michael154]

Do you change the bulk fermentation rest periods during the cooler months? Tartine mentions putting the dough in the oven with a boiling pot of water. It's currently 40 degrees outside, 70 degrees inside and I didn't get the same rise as your loaf. Sounds like it was summertime when you filmed this video.

[@GrantBakes]

I definitely do. The bulk fermentation should take a little bit longer in the winter, if you're just keeping the dough at room temperature.

[@galemartin3277]

How is that tartine bread different from any other sourdough??

[@marlenecheladyn6450]

I have the same recipe. My bread does not look like that. Doesn't rise as much and ends up with tunneling unless I add oil in the last rest. Is my kitchen/fridge to cold?

[@tglenn3121]

I'm curious to know if you've tried any alternates to this recipe. For example, tonight I'm making the starter using an equal mix of bread flour and Einkorn (instead of whole wheat).

[@tglenn3121]

Actually, I tried it myself. I swapped out the whole wheat and replaced with Einkorn flour. Worked out very nicely. The bread had a nice texture and sort of slightly nutty taste to it. Got compliments from the people I shared it with.

[@GrantBakes]

Haven't tried that particular combination yet. But, the combinations and possibilities are endless!

[@HM3960]

Hi I did exactly according to the recipe you shared but in pre-shaping time dough was to much sticky. More than what you showed in your preparation. Can you inform me why?

[@GrantBakes]

Hey Habib, thanks for trying out my tutorial. The stickiness could be from many reasons. Every type of flour is different, so the type of flour you used may have needed less water than mine. If you found it too sticky to work with, subtract 25g of water from the recipe and try again. I think if you cut the water back a little bit then it should work better next time. A lot of this is trial and error, so I hope this works for you!

[@HM3960]

Thank you

[@carolchanpoon]

And also, is it ok to leave it out in room temperature for longer than 4 hours in the bulk fermentation process? Thank you

[@GrantBakes]

Yes, leave it out as long as it needs!

[@carolchanpoon]

@@GrantBakes Thanks. Is there a time limit as to whether the dough will be over fermented in the bulk fermentation process. It is because I need to go out after the 3rd stretch and fold and will not be able to be back in 2 hours. Is it ok to leave it there for like 4 hours after the 3rd stretch and fold before I do the pre-shape?

[@GrantBakes]

@@carolchanpoon From the initial mix until the shape should be around 5-8 hours, depending on the temperature. If you need to be out longer than that, I would say to use cold water in your dough. This was the fermentation will go slower and you can be out for longer :)

[@diannejambrosek1946]

Can you use a cookie sheet under the Dutch oven or do you recommend a baking stone and if so, which one? My bread tends to burn on the bottom.

[@GrantBakes]

A cookie sheet should work fine 👍🏻 give it a try.

[@mslgizzle]

Oh, you gotta get a cast iron trivot! No more burnt bottoms!

[@lize1455]

@@mslgizzle. Thanks!

[@kimyoung2748]

Perfect

[@GrantBakes]

Thanks!

[@carolchanpoon]

Thank you so much for your videos! I love them! May I ask if it is ok for leave the dough uncovered in banneton basket in the fridge for cold proof more than 12 hours?

[@GrantBakes]

Yes, give it a try. It’ll be ok 👍🏻

[@robynsaalfield7042]

Hi there, After following your video and making things simple I have finally had success. Are you thinking about doing a tutorial on sourdough baguettes? My attempts have failed. As hard as cricket bats!

[@GrantBakes]

Great! Glad it worked out. I'd love to do a sourdough baguette video, it's in the works! Stay tuned 🙂🥖

[@hoonkohchin1]

At timing 11.02, you mentioned a total of 4 hours. Should it be 3.3 hours? There were 3 rest of 30 mins plus a 2 hrs after the 3rd stretch & fold

[@irinaalschiz9422]

Grate!

[@namratasadana4680]

I am newbie in making sourdough!! Your explanation is really great !! Do u put the bread in convection mode or baking mode !!

[@GrantBakes]

Just regular non-convection baking mode. Thanks for watching!

[@effatkhalil561]

what is the difference between this bread and the normal sourdough

[@esakesak3121]

It's great

[@GrantBakes]

Thank you!

[@EstebanMcC]

When I get to initial shape, it looks so much wetter than yours. Following the same recipe/book and it’s just hard to work with. Much frustration.

[@jonathansparacio7279]

What does SF know about country bread?

[@GrantBakes]

Haha I think the author lived in France where “country bread” is the norm. But I agree that SF is the opposite of “country.”

[@AlV181]

Спасибо!

[@GrantBakes]

Пожалуйста!

[@GrantBakes]

I hope that means, "you're welcome!"

[@cliffcox7643]

Dude, at 14:30, you're deflating w your fingertips.

[@GrantBakes]

Maybe a little bit. That's OK.

[@tglenn3121]

If I don't have a dutch oven, can I just bake the bread on a stone (or steel) and have a pan of water in the oven for steam?

[@GrantBakes]

Yep! I've got a video on that too. Should work fine. kzbin.info/www/bejne/nJraZHucna-qd9k

[@BlackBalloonGraz]

You left out the maybe hardest part. How you get the dough from the peel into the Dutch oven?? Can you show that in your next video? You left this step out in your last videos. Also with parchment paper I have no idea how. I always keep the parchment inside the Dutch oven because I lift it with the paper. But you do something different clearly.. Please let me know. Cheers

[@GrantBakes]

Hey, great question. I actually usually use parchment paper and I lift the dough into the dutch oven, keeping the parchment paper inside. It sounds like you do the same thing. This works fine for me every time. When filming a few of these videos I was actually out of parchment paper so I slid the dough off of my peel into the dutch oven. It's definitely tricky and I wasn't sure how it was going to work out, so I didn't film it haha. BUT I actually would just recommend transferring the dough into the dutch oven with the parchment paper and all. That's the easiest way I have found to do it with a high-sided dutch oven like this one.

[@BlackBalloonGraz]

@@GrantBakes thanks. So no magic trick.. Yes it's tricky. I try to get a good combo cooker or a low Dutch oven with the top being the bigger part. That would be best of course. With the sticky and wet doughs I do sliding it in would never work. :)

[@GrantBakes]

@@BlackBalloonGraz Exactly, no magic trick. Sometimes with wetter doughs, when just taking them out of the fridge they are firm enough to slide off of the peel nicely into the dutch oven. But the safest bet is to just transfer with parchment paper and all. My next video will be a no-knead sourdough bread and I'll show you how I normally transfer into my dutch oven with the parchment paper. I finally have parchment paper in my house again!

[@Rob_430]

Joe Farmer when I bake using a hot Dutch oven, what I do is put parchment over the banneton backed up by a plastic cutting board. Invert. Then lift the parchment with loaf into the pot. Leave enough “handles” as sort of a sling, cutting the parchment some.

[@BlackBalloonGraz]

@@Rob_430 thanks

[@ronaldsach4632]

hey - just started- fed my starter, and it floats... started the dough as instructed, but i doubled the recipe... all ingred's measured on a scale... i just added the salt and the balance of the water.... my dough is WAY more hydrated then on the video..WAY-MORE... i added some add flour to get it close to your consistency ... for sure diff flours hydrate diff.. i'm using bob's red mill art. bread flour... its now resting...

[@GrantBakes]

Sounds like you made the proper adjustments. I'm sure it'll turn out great!

[@ronaldsach4632]

ok ... now on 3rd fold- i like the dough much better now... stay tuned

[@ronaldsach5856]

hey grant.... YESSSS... it came out really good - i luv the crumb - my only problem is that outside does not crisp up enough,,,, its def done, but its soft,,,, any suggestions??? - i'd luv to get it near to what a brooklyn italian bread outside is... thanks

[@KimHanson101]

You quartered instead of halved the leaven without mentioning why, I suspect its because the original recipe makes twice the needed preferment.

[@reneespickard4893]

How many hours total did you retard the bread in the refrigerator? You say all day and night. Tartine says 8-12 hr. I have made delicious SD many times with this recipe by following your video but have recently had a couple of fails. I accidentally threw away my notes and am trying to figure out what error/s I made. Not sure if it’s different brands of flour, salt, proofing etc. Great videos! Thank you.

[@GrantBakes]

I think it was about 12 hours in this case, but I usually just do 8-24 hours, depending on when the dough goes into the fridge.

[@MrHexior]

I would add some more water to that flour. You would get much smoother surface. Your flour is thirsty as hell : P

[@GrantBakes]

Haha ok. Then I wouldn't have been following the Tartine recipe. Just trying to follow it to the T for this video :)

[@jacquesletourneau3650]

My dough is sticker than yours! Nice Video, Bravo!

[@jacquesletourneau3650]

Oups! Stickier!

[@GrantBakes]

Yeah, sometimes depending on which flour I use it can be stickier or less sticky. Thanks so much for the nice comment!

[@chergotian]

Hi. I really enjoyed watching your tutorial video, very relaxing & simple. I’m wondering why you didn’t spray with water to add steam as you bake in the oven? It means no water will still give steam? Hope to hear from you ;)

[@oQyqTtd62u]

So, sourdough...

[@razzy1476]

Not properly baked on the inside ! Under baked !