Daily Archives: Monday, 19 February 2018

fine tuning Tartine Bread….

Combo Cooker summary: adding a little rye flour and wheat germ to Chad Robertson’s Tartine bread; Jane Mason natural starter (wheat) is just getting stronger; altering the baking time in the combo-cooker for even better oven spring; getting permission to change the recipe; brief review of “My Kitchen in Rome” by Rachel Roddy;

Yesterday, we made bread again. Of course, we baked it in our fabulous cast-iron combo cooker that T gave to me last Christmas.

Tartine Bread

When putting the ingredients together, I’m still opening Robertson’s book to page 48, the ingredients list for “basic country loaf”. But we’ve made a few changes. Because, of course, every kitchen is different. (continue reading )