My obsession with Tartine Bread continues, and this time I went beyond the basic country bread to make baguettes. The baguettes were a bit trickier to make than the country bread, as you have to carefully shape them and use a gentle hand to transfer them from a pan to a pizza peel to a baking stone. I could definitely use more practice, but practice means more baguettes, which I am totally fine with. I also need to work on incorporating salt into the dough since I did a pretty poor job of it this time. Some bites were really salty and awesome, and some bites were rather bland and required a generous smear of salted butter – win-win?
Aside from the shaping, the main difference between the two doughs is that the country bread relies only on wild yeast from the bread starter, whereas the baguettes begin with a combination of bread starter and commercial yeast. The country dough probably increases 30-40% in volume, while the baguette dough almost doubles, so instead of two large loaves of country bread, I ended up with four baguettes plus one fendu (basically an oval loaf that you press a hole into before the final rise and don’t score before baking) – that’s a lot of bread.
The ever-growing bowl of future baguettes reminded me of a song by The Doors, and you can sing it in your head while checking out the rest of the pictures.
Mr. Mojo Mr. Bread Dough risin’
Mr. Bread Dough risin’
Got to keep on risin’
Bread Dough risin’
Mr. Fendu risin’
Tartine bread dough, you’re my bread dough