Comments on: Tartine Sourdough Country Bread Recipe #33

By: Suz

Suz — Mon, 21 Jul 2025 17:38:57 +0000

Can I split these into 4 smaller loaves instead of 2?

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By: Tartine Sourdough Country Loaf | trout & hawk

Tartine Sourdough Country Loaf | trout & hawk — Tue, 31 Dec 2024 11:36:11 +0000

[…] Tartine Sourdough Country Loaf […]

By: Maurizio Leo

Maurizio Leo — Mon, 21 Oct 2024 18:23:53 +0000

In reply to Mary Laves. Fantastic, Mary! Using the KitchenAid, not a problem at all and works well, as you've found out. Hope the loaves turn out great for you, let me know! Happy to help 🙂

By: Mary Laves

Mary Laves — Mon, 21 Oct 2024 15:23:14 +0000

Hello Maurizio,
Today I am making the Tartine Rye Bread (the recipes in perfect loaf for a are a bit too rye for us). However, I am following your techique with autolyse for an hour before adding the levain and water, and then the water with the salt. I'm going to proof overnight and I hope that the it all turns out well. I have the Tartine Bread Book and had been frustrated with my sourdough breads until I came across your methods. BTW, rather than the slap and fold that tires me out (I'm 73), I now use the kitchenaid on low speed for 5 minutes (I learned this from your pullman white bread recipe) and it worked great with the lavender apricot walnut loaf (in fact, it produced a much better crumb that I get with the slap and fold. I'm probably not doing the slap and fold correctly or enough.)

Again, I want to thank you for providing me with a method to make sourdough that produces very satisfactory loaves.

By: Maurizio Leo

Maurizio Leo — Mon, 21 Oct 2024 13:55:16 +0000

In reply to Rebecca Flynn. Should be okay to split the dough, as long as it's mixed thoroughly to ensure the preferment is distributed throughout the dough evenly (the biggest risk is there).