Tag Archives: tartine

Yeast experiments

Posted on September 9, 2011 by tsaint

Well it’s been a long time since my last post. I know I always say this but it HAS been hectic. I was researching into selling my bread at the local farmer’s market but it takes a Certified residential kitchen … Continue reading →

Posted in Baking | Tagged assistant baker, beer grain, beer yeast, beer yeast starter, bread dough humidity, bread dough soupy, bubbly starter, certified residential kitchen, hurricane, no knead method, popped, rye, saveserv, tartine, yeast experiment | Leave a comment

Brioche 2

Posted on March 18, 2011 by tsaint

So I made the Brioche from the Bread Baker’s Apprentice. It turned out nicely. I made the Middle class Brioche. It wasn’t as good as the Tartine Brioche, but I used more eggs and milk in that recipe. So maybe … Continue reading →

Posted in Baking, Breakfast, Sweet | Tagged bread baker's, brioche, buns, dough, eggs, loaf, melt, milk, mixer, tartine | Leave a comment

Good Croissants

Posted on February 25, 2011 by tsaint

Ok. So after trying 3 other recipes, I went back to the first recipe I used. The croissants that started off this whole blog! This recipe is from the first Tartine book. It wasn’t exactly like the first ones I … Continue reading →

Posted in Baking, Breakfast | Tagged bake, bakery, butter, croissants, dough, float test, flour, freezer, fridge, layers, milk, poolish, pre-ferment, roll, smash, tartine, wash, yeast | 1 Comment

Rye bread again and again!

Posted on February 22, 2011 by tsaint

I really want to perfect my rye bread. I’ve been making it over and over again from the Tartine Bread book, but with slight variations. My first try in this post was with beer yeast. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ I used the yeast … Continue reading →

Posted in Baking, Beer related, Rye | Tagged bake, bakery, beer grain, beer yeast, blob, bread, caraway, chewy, combo cooker, crumb, crust, dough, flax, fold, holes, knead, oven, oven spring, pan, parchment, poolish, puffy, rise, rye, shape, smooth, sticky, stretch, tacky, tartine, welder gloves, wet dough | Leave a comment

Brioche

Posted on February 19, 2011 by tsaint

Brioche is a very rich and tender bread. It’s awesome with butter and made into french toast. I made this from the Tartine book (of course) and this is the first bread I made with a mixer! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Tartine uses … Continue reading →

Posted in Baking, Breakfast, Sweet | Tagged bread, brioche, butter, copper, donuts, dough, eggs, folds, french toast, milk, mixer, moist, oil, overknead, pastry knife, poolish, rich, rising, room temperature, stretches, tartine, tender, wash | Leave a comment

Rye bread second try

Posted on February 11, 2011 by tsaint

I think this rye bread turned out slightly better. The previous post with the 4 kinds of beer grain rye bread slightly pancaked. I think I just didn’t stretch and fold the dough enough. This post is pretty much like … Continue reading →

Posted in Baking, Rye | Tagged beer grain, calculator, float test, fold, gluten, rye, shine, stretch, tartine, turns | Leave a comment

Beer grain Rye bread

Posted on February 6, 2011 by tsaint

So I tried the country rye bread recipe in the Tartine book. I have 4 different kinds of grain from brewed beer and I wanted to taste each of them in rye bread. ++++++++++++++++++++++++++++++++++++++++++ I started with a leaven. I … Continue reading →

Posted in Baking, Beer related, Rye | Tagged baked, beer grain, belgian, bread flour, brewed beer, chocolate, combo cooker, crumb, crust, dark, deflated, dough, dutch oven, flavour, float, fridge, hefeweizen, leaven, liberty, pastry knife, rye bread, shaping, steam, sticky, tartine, tension | Leave a comment

Croissant take 2

Posted on January 28, 2011 by tsaint

The first croissants I ever made was a Tartine recipe. They were the best croissants I’ve ever made. So when I got the Tartine Bread book, I wanted to try it again. This recipe was different from the last. It … Continue reading →

Posted in Baking, Breakfast | Tagged billowy, bread, bubbly, butter, croissants, dough, floats, laminating, leaven, milk, poolish, soft, sticky, take 2, tartine, tearing, turns, water, wet, yeast | 1 Comment

English Muffins Recipe

Posted on January 15, 2011 by tsaint

So I wanted to put up a recipe for a while, (for you Paul!) but I had to figure out a recipe myself for copyright reasons.. I just tested this recipe last night. It’s not my best, but everything needs … Continue reading →

Posted in Baking, Breakfast | Tagged airy, butter, cornmeal, crumblier, dough, english muffins, fluffy, holes, knead, milk, muffins, pan, puff, skillet, sticky, tartine, turns, wet dough, yeast | Leave a comment

Tag Archives: tartine

Yeast experiments

Brioche 2

Good Croissants

Brioche

Rye bread second try

Croissant take 2

English Muffins Recipe

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