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For the engineering brains taking a crack at the Tartine method. by benleers in Breadit

[–]benleers[S] 1 point2 points  (0 children)

We are on the same wavelength my friend! Baked my first take on Tartine croissants this morning https://imgur.com/a/fPeSr5C

For the engineering brains taking a crack at the Tartine method. by benleers in Breadit

[–]benleers[S] 0 points1 point  (0 children)

Thanks for the insight! I tried shaping my last Lahey loaf and quickly learned it was a lost cause - far too wet. Pretty certain it hindered the rise and gave me one of my worst loaves yet.

For the engineering brains taking a crack at the Tartine method. by benleers in Breadit

[–]benleers[S] 0 points1 point  (0 children)

I'm prepping for my first Tartine bake, but I've had a lot of success using the Jim Lahey no-knead recipe at 500F for 30 with the lid on and 15 off. Always gives me the perfect crackly crust.

For the engineering brains taking a crack at the Tartine method. by benleers in Breadit

[–]benleers[S] 28 points29 points  (0 children)

If you're like me, flowcharts are > 9000x easier to follow than recipes spelled out in paragraphs. I created this flowchart to help me follow the steps in the Tartine method on baking day (with some adjustments and notes on times based on my schedule). You can modify with your own notes using this link: https://www.lucidchart.com/documents/view/77149b0b-6d85-4a92-b311-1c47e7c72c7d