Recently I watched San Francisco Baking Institute video class with Chad Robertson. Along with telling stories, he made one bread. I finally got the man's method! Call it slow mix…. Here's my translation.
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This is excellent bread! Which class was it that you refer to- the new one with other bakers, where he makes porridge bread? Please share any helpful tips. This bread really looks like the ones from Tartine.
I think the class is called “Atelier du Pain’?
Yes Yaya, it was the Atelier du pain, but this is his country levain..
Your “translation” is pretty good – very nice!
Baking my way through Tartine No. 3, breads à la Tartine (with or without porridge) are my to-go breads when I want a French type of bread with some whole grain, but not heavy duty rye.
Once you get the hang of it, it works fine every time – I don’t trash all that levain, though, but feed a smaller amount (and add more to the final dough, because I like a little tangier taste).
Thank you Jonitin. I have got to take that class then. I have all the Tartine books but my
Bread never turns out that beautiful .