tag:blogger.com,1999:blog-9056376.post9068464865983492539..comments2024-03-18T06:28:24.094-04:00Comments on ...an endless banquet: In a Golden State 3: Tartine Breadmichellehttp://www.blogger.com/profile/04233787524192046136noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-9056376.post-8783448001048445282011-11-17T14:42:32.194-05:002011-11-17T14:42:32.194-05:00Hi, Hungry Italian,
you're right the fermentat...Hi, Hungry Italian,<br />you're right the fermentation process is the key, but it pays to try and use fresh flour, for obvious reasons. <br /><br />Hi, Whygee,<br />thanks for the update/info!<br /><br />you, too: keep on baking!<br /><br />Hi, Hue,<br />thanks for the kind words--the blistering is very much a result of baking the loaves in the dutch ovens--the amount of steam that gets captured in the dutch oven during the first 20 minutes of baking is impressive<br /><br />Robertson recommends using a Lodge Combo Cooker ( https://secure.lodgemfg.com/storefront/product1_new.asp?idProduct=4044 ). They only come in a 3-qt size. They're easier to handle than a standard dutch oven and they're the perfect size. I also use an enameled 5-qt dutch oven--great results, but slightly trickier to use (you kind of have to drop the loaf in, as gently as possible, without rubbing up against the HOT edges). Hope this helps.<br /><br />akaj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-70691533730489190472011-11-17T08:23:22.141-05:002011-11-17T08:23:22.141-05:00Thanks so much for the amazing and well-written ar...Thanks so much for the amazing and well-written article. And what strange twist of fate that I,a Montreal expat amateur home breadbaker now living in Asia, should chance upon this site.<br /><br />I have the book but was wondering what size dutch oven do you use? I've yet to try the recipe in one (so far I've been baking on a stone) and before I get a dutch oven, I'm curious as to the size. Chad's recipe is for 1kg of flour. Is that what you use? What's your dutch oven like?<br /><br />LOVE your photos, especially the crust (wow how do you get those bubbly blisters???) and the purpled crumbs.Huenoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-82839888706818294682011-11-01T15:47:57.241-04:002011-11-01T15:47:57.241-04:00A late update, but some of you may be interested t...A late update, but some of you may be interested to know that you can buy the Oak flour pictured in this story at Mayrand in St-LĂ©onard (http://www.mayrand.ca/ - 18,99$ for 20 KG).<br /><br />Keep on baking!Bob Gandhihttps://www.blogger.com/profile/18274873232949491112noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-29154705311407723492011-01-13T10:58:15.356-05:002011-01-13T10:58:15.356-05:00Just want to add something aj already mentioned in...Just want to add something aj already mentioned in his article, don"t get hung up on the type of flour used. I've made successful loaves with Milanaise flour, Italian bread flour and regular all-purpose flour. The fermentation proceedure is so important.<br />Good article aj. You're passion comes through, there's nothing as powerful as really good bread.The Hungry Italianhttps://www.blogger.com/profile/13045290143003669231noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-58821754907309945692011-01-11T19:19:09.011-05:002011-01-11T19:19:09.011-05:00hi, Stephen,
with pleasure--looking forward to se...hi, Stephen,<br />with pleasure--looking forward to seeing you guys, and baking with you<br /><br />hi, Fricadelle,<br />like most bread baking (especially sourdough), Robertson's method requires a certain level of commitment, but he's made it as simple and straightforward (and rewarding) as possibleaj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-81430550958647505942011-01-11T00:30:31.148-05:002011-01-11T00:30:31.148-05:00Wow that bread looks so perfect! I don't know ...Wow that bread looks so perfect! I don't know much about cooking, and I certainly didn't know it is possible to make bread using a dutch oven, thanks for this revelation! I have to try this!Fricadellenoreply@blogger.comtag:blogger.com,1999:blog-9056376.post-90594648049349494832011-01-10T19:10:33.358-05:002011-01-10T19:10:33.358-05:00Oak is a flour that's produced here in Montrea...Oak is a flour that's produced here in Montreal and comes highly recommended. The parent company is now the Dover Group. I'm not sure whether it's available for the retail market. I got my bag wholesale from Farinex (via a restaurant contact). King Arthur AP is an excellent flour and is available in 20 kg bags (in Vermont). You can get Milanaise unbleached in 20 kg bags from Aubut (www.aubut.ca). Again, my point was that once you get hooked you start going through a lot of flour and it pays to invest in industrial size bags (it's a lot cheaper). Oak is an excellent flour, though, and it's worth looking for.aj kinikhttps://www.blogger.com/profile/06961379615390102275noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-14641338056968845672011-01-10T18:12:25.802-05:002011-01-10T18:12:25.802-05:00I can't help but notice that you use Dover flo...I can't help but notice that you use Dover flour in the picture. Can you still buy that in Montreal?<br /><br />I'm still trying to figure use the best flour blend/brand for the ultimate bread experience. My guest would be a blend of bread and all-purpose flour. I have some King Arthur and Milanaise that I would like to try once my starter is properly "trained".Bob Gandhihttps://www.blogger.com/profile/18274873232949491112noreply@blogger.comtag:blogger.com,1999:blog-9056376.post-66354812856222319042011-01-09T21:21:55.133-05:002011-01-09T21:21:55.133-05:00Amazing! The book really is a true inspiration and...Amazing! The book really is a true inspiration and perfect in so many ways. Please bring your starter to Cornwallville! Thank you for sharing. I think their good work will lead to the next home bread revolution.Mr. Ellwoodhttps://www.blogger.com/profile/11279294582964403440noreply@blogger.com