tag:blogger.com,1999:blog-7707422469322157202.post3386189135609524750..comments2024-02-28T01:14:50.108-08:00Comments on Girl Meets Rye : Tartine Country Bread, My WayFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7707422469322157202.post-358466774383699182021-01-27T16:45:53.605-08:002021-01-27T16:45:53.605-08:00I am new to this but may have just read both of yo...I am new to this but may have just read both of your blogs for hours on end the last few days. I know your methods have changed a few times but I was curious on this recipe do you recommend 2 hours bulk at room temp and 2 hours in the fridge? I think the second 2 hours are no turns? Also I've seen the videos you recommended for shaping and saw the one of you doing cuts. It would be cool to get more into detail on all that in one post on the new blog. <br /><br />Also for the bulk do you recommend keeping it in an oven around 75 to 80 or would room temp be ok around 70 to 72? I'm not far from you in North County San Diego so even in the winter it's not too cold.<br /><br />You are amazing, I can't understand why you don't have a few books out already. - Thanks, Nickknickinhttps://www.blogger.com/profile/13926858619062163241noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-36601829785855304072020-09-11T19:04:57.560-07:002020-09-11T19:04:57.560-07:00Hey there. Actually, I don't refrigerate my st...Hey there. Actually, I don't refrigerate my starter. I keep a backup in the fridge just in case something happens with my starter, which I keep on the counter and have for 10 years, feeding it 2x a day every single day without fail. IF you wanted to keep your starter in the fridge, it would only be because you don't bake very often. In that case, you would pull it out of the fridge and feed it for 4 full days, 2x a day before you can bake with it or your bakes will not work. If you can, keep your starter on the counter and feed it every day. Even if you bake only one day a week, you should feed it 2x a day daily. The only time I feed it once a day only is if I don't anticipate baking for a while because I'm too busy, say, for a few weeks. But as soon as I want to start baking again, I resume twice a day feedings and after an extended period of time of feeding it only once a day, I will have to feed it 2x a day for at least 4 days in order to get it strong enough to bake with. Refrigerating starters will result in more erratic baking with inconsistent results. I hope all of this helps! xo<br /><br />Instagram: @girlmeetsryeFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-72928673221089149552020-09-11T18:19:04.613-07:002020-09-11T18:19:04.613-07:00Brilliant blog, thank you! I wanted to ask - once ...Brilliant blog, thank you! I wanted to ask - once you have a rye starter going and keep it in the fridge, do you take it out the night before and need to refresh it with rye before doing the 10g rye + WW + bread flour for the levain? Or can you build the levain with cold 100% rye starter? Thank you!fragmenthttps://www.blogger.com/profile/16489720212805446739noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-5704259195160972012019-10-25T12:32:23.563-07:002019-10-25T12:32:23.563-07:00will do! thanks
will do! thanks<br />nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-63331990670097272372019-10-25T12:20:15.181-07:002019-10-25T12:20:15.181-07:00i am! visit me on insta! @girlmeetsrye
xoi am! visit me on insta! @girlmeetsrye<br />xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-45183683786874362452019-10-25T11:06:58.729-07:002019-10-25T11:06:58.729-07:00Hi! Are you still here? i just started baking agai...Hi! Are you still here? i just started baking again after forevernancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-69347378774376763002018-02-18T16:19:54.621-08:002018-02-18T16:19:54.621-08:00This thrills me to no end! YOU ARE WELCOME!
xoThis thrills me to no end! YOU ARE WELCOME! <br /><br />xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-80909789532391559682018-02-18T03:14:55.619-08:002018-02-18T03:14:55.619-08:00Dear France, I've been fruitlessly adjusting t...Dear France, I've been fruitlessly adjusting timings and quantities and hydrations for my new (old) flat's crappy oven and failing to get even a whisper of oven spring for weeks and weeks, I just wanted to let you know this recipe WORKED. I've had stretches of doing Tartine bread before in different kitchens with better ovens and they never did this well – definitely a step forward. Thank you for writing this post!Anonymoushttps://www.blogger.com/profile/08625190739624064186noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-47957211983443853832017-07-21T08:22:27.602-07:002017-07-21T08:22:27.602-07:00Thanks, i do have the rack low with a pizza stone ...Thanks, i do have the rack low with a pizza stone but will raise it to center and fold up the parchment and report back. Thanks, will stop tripping now :) Funny, last summer when in SF with my kids, i pre ordered two Tartine loaves and was justified they weren't shattery by the evening, sort of made me feel like I was doing something right. The croissants though, i won't even try -- i don't jump to superlatives, but they were THE BEST EVER. nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-53162890688510044052017-07-20T18:32:09.104-07:002017-07-20T18:32:09.104-07:00Well, crust does not stay shattery very long. As t...Well, crust does not stay shattery very long. As the day goes on, it will start to absorb some of the moisture within the bread and become more pliable. That happens to ALL breads, not just yours. If you bought a loaf from Tartine, it would not be shattery by the end of the day. Don't feel bad. Yeah, I heard about Chad opening something up in L.A. I dont really keep up on the 'bread scene' because I bake my own, so, don't really need to know, ya know? Bread is so expensive, I can't imagine having to buy it. I just wouldn't, I guess. It's flour and water! Hm, I wonder why your bottoms are tough. Do you have an electric or gas oven? Have you tried raising the rack up one level? I have a double layer of baking stones on my center rack, just fyi. If you don't already, get a couple of baking stones and pop them in there. That's a must, actually. And the rack should be dead center the oven. Another thing to try, tear off a big sheet of parchment and quadruple it, instead of just using the one layer that my recipes call for. That 4 layer should create a nice buffer between the loaf and the iron. My bottom stay golden and shattery, never tough or black. I do know if I want to gift a loaf that has a shattery crust, I always time it so that it comes out of the oven just before I am about to gift it to someone, so that within 2 hours it gets sliced and its shattery. So, I do subconsciously time things out, knowing that if I bake a loaf early in the day, within a few hours it will be pliable. So, don't trip sis! That's the way bread is :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-53217320821505890282017-07-20T17:23:46.974-07:002017-07-20T17:23:46.974-07:00Thanks for checking out my music, much appreciated...Thanks for checking out my music, much appreciated! And your blog really did seem like a labor of love, but it definitely continues to inspire so keep the old posts up! my crust bottoms are still a little tough, not sure if that's due to my shaping technique or what (which i tried to stay really light handed with this time around) but in general, my crusts aren't super shattery, they are a bit on the chewy side once the evening rolls around and they aren't fresh from the oven. It's more of a general annoyance than anything else. I have not been to Republique but lived in that neighborhood when La Brea Bakery/Campanile was new, back in the early 90s. I used to love sitting in that courtyard in the mornings! I look forward to that mega Tartine Manufactory in DTLA, though! -- i'm not sure exactly when it opens.nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-85775839007123246012017-07-20T16:11:01.754-07:002017-07-20T16:11:01.754-07:00(how are your bottoms coming out now with the pan ...(how are your bottoms coming out now with the pan stacking method?)<br />Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-78759023583853382502017-07-20T16:01:31.197-07:002017-07-20T16:01:31.197-07:00(checking you out on youtube as we speak, you go s...(checking you out on youtube as we speak, you go sister! You're a fantastic musician!) xFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-80979831605895467642017-07-20T15:53:37.093-07:002017-07-20T15:53:37.093-07:00I have a boule in the oven as we speak, and anothe...I have a boule in the oven as we speak, and another dough fermenting. The weather has been so hot here! So, lots of longer bulk ferments in the fridge. I've done baguettes and batards,but I have a cheap oven (I'm in an apartment rental, alas...) and there is no way to keep steam inside of it, so, the shapes always bleed out. So, I stick to boules. When I can get a better oven that will hold steam, I can do other shapes, but don't even bother unless you have a great oven with a very tight seal. I've tried every method and gotten burned quite a bit, because dumping water in a hot oven results in disaster 99% of the time! So cool that you guys are digging the blog. It makes me happy when people write to tell me things are going well with it/their bakes. Actually, quite a few people have emailed me and said they started their bakeries using some of my recipes! That is the coolest compliment ever, and makes me really happy I did the blog, my little labor of love :) Happy baking this week, it's supposed to be hot. I think we are in for a long hot summer, so keep space in the fridge! Yay! I'll have to check out Circe Link! Nice to hear you are fellow Angelenos! xFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-34634556448790130242017-07-20T15:51:19.047-07:002017-07-20T15:51:19.047-07:00Have you visited Repulique's amazing bakery? Y...Have you visited Repulique's amazing bakery? You totally should if you have not, incredible pastries! Gorgeous breads (too expensive, but who cares, since we bake bread ourselves, good for ideas though...). Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-11308496908054939312017-07-20T12:22:09.740-07:002017-07-20T12:22:09.740-07:00please restart your blog. my friend and fellow mus...please restart your blog. my friend and fellow musician, Circe Link, is also a home baker, she's the only other person i geek with about bread, so I will definitely let her know you may be back blogging. it's nice to know you're out there. We're all in L.A. btw.<br /><br />yes, the flavor is really good so maybe that's due to the lower starter percentage. it's all a lot less mysterious by now, but i am still just baking boule's and not really venturing out into other shapes, baguettes, etc. My family is just as satisfied with what comes out of the dutch oven! nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-29298461581486467262017-07-20T10:55:47.264-07:002017-07-20T10:55:47.264-07:00Haha. Nancy, you're the best. I am toying with...Haha. Nancy, you're the best. I am toying with restarting the blog.... :) <br />Um, think of using more starter as a crutch. Training wheels. The more you use, the more 'guaranteed' the result of the fermentation. When you use less, your skill comes into play. You learn to read your dough. Moving in and out of the fridge, finding the best place in the house for fermentation, learning by touch and sight how the dough is progressing. You become a badass when it comes to dough. Use less and your dough prowess will increase. ALSO, using less means the flavor of the bread is more pure, more developed, where those using higher percentages of starter are not as nuanced, not as sophisticated. More starter can lend to 'tinny' tasting breads, too-sour breads. All that acid hides the flavor that you are trying to coax out of the dough during fermentation. Less is best for sure. Beginners do well using more, and as they become more skilled they can decrease the amount and start to finesse their breads and bring about the best flavor. I am so glad the recipes are working! Thank you for always being a voice and a supporter. I appreciate it! xoxoxoxoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-36595093278913045802017-07-20T10:19:34.807-07:002017-07-20T10:19:34.807-07:00what is the difference in the final dough between ...what is the difference in the final dough between using less starter vs more starter for levain? so far, the la bella luna with less is working just great for me, but i'm curious. nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-26777759163817029802017-07-20T10:17:32.479-07:002017-07-20T10:17:32.479-07:00Dude, your recipes are the best. I have two right ...Dude, your recipes are the best. I have two right out of the oven this morning and they may be my prettiest yet. Thanks so much for sharing your expertise!nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-61790959502053302312017-07-08T15:19:00.387-07:002017-07-08T15:19:00.387-07:00Thanks again, i'll try the combo cooker invers...Thanks again, i'll try the combo cooker inversion method and see if that helps. All the best to you.nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-76137612217116477322017-07-08T13:24:17.897-07:002017-07-08T13:24:17.897-07:00here is how i word things on the blog so that peop...here is how i word things on the blog so that people really do use the top part of the combo set as a buffer: Slash or snip the dough in a pattern of your choosing, then slide the dough into the shallow half of the combo cooker, pop on the lid and bake for 15 minutes at 500 degrees. After 15 minutes, lower the temp to 475 and bake for 15 more. After this 15, take the lid off of the combo cooker, and nestle the shallow half into its mouth. This will create a buffer between the hot stone and the bread's butt, and keep it from burning. Ohh and ahh at your oven spring and your perfectly steamed loaf.<br />Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-43143494535159512192017-07-08T12:55:22.548-07:002017-07-08T12:55:22.548-07:00Hi Nancy! I bake for friends now, but I don't ...Hi Nancy! I bake for friends now, but I don't do posts anymore and have not in at least... 2 years?? I'm so glad Bella Luna came out for you! I remember baking that bread :) Are you using the lid (the deep part) as a buffer? So, when you pull off the lid after steam, you should nest the shallow pan holding the bread over the lid. This creates a buffer and the bottom crust will stay golden and *shouldn't* be hard to cut at all. Let me know!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-20628840414765780362017-07-08T12:44:41.702-07:002017-07-08T12:44:41.702-07:00I think I finally just noticed this response! And ...I think I finally just noticed this response! And thank you for making me realize that enormous puff-up is not the goal. Yesterday, I came to this realization that I was waiting a bit too long and exhausting my dough during bulk. With your La Bella Luna recipe (which i doubled, we're having guests tonight) I auto'd for about 40-60 min, did a turn every 30 min for 3 hours and let it sit untouched until it was a bit expanded and jiggly and then stopped. Turned out really nice after an overnight in the fridge. nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-43991560205913373502017-07-08T12:35:48.781-07:002017-07-08T12:35:48.781-07:00Hi, it's 2017 and I hope you're still baki...Hi, it's 2017 and I hope you're still baking...i just pulled two loaves of La Bella Luna out of the oven to great success. Please keep posting! If you're still here, can you please answer one thing...my bottom crust is usually pretty hard to cut through. Is that true for you? I have upgraded my knife and it's still a bit tough. Other than that, I've been really happy with your recipes and pics...just lovely! Happy summer baking!nancy gardoshttps://www.blogger.com/profile/15070437483529722436noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-83185560555717073052017-04-11T13:31:45.320-07:002017-04-11T13:31:45.320-07:00Hey there! I only do up to 2, sometimes 2.5 hours ...Hey there! I only do up to 2, sometimes 2.5 hours for autolyse now. I am too busy for extended autolyses. I DO factor that time into my bulk. So, if bulk plus autolyse is 5 hours, I do either 1 hour auto/4 hours bulk, 2 hours auto/3 hours bulk, 2.5 hours auto, 2.5 hours bulk etc. etc. I would stay start short and work your way up an hour at a time. There is a point where you can't push past. You will know when you reach that if you do hour increments extending. You might get to 6 hours and see that the final bread declines a bit. I would stop there, then go back to less than 6 hour autolyses, for example. Cheers! xoFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.com