tag:blogger.com,1999:blog-2524738745087776965.post2670198678588872066..comments2024-03-28T17:18:55.055-07:00Comments on Karen's Kitchen Stories: Tartine Basic Country BreadKarenhttp://www.blogger.com/profile/03682070338780643299noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-2524738745087776965.post-59132303185320362982023-11-09T17:49:56.123-08:002023-11-09T17:49:56.123-08:00I really appreciate your comment! Thank you!I really appreciate your comment! Thank you!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-72605915819792915682023-11-06T15:05:03.077-08:002023-11-06T15:05:03.077-08:00Thank-you Karen for simplifying the 40-page recipe...Thank-you Karen for simplifying the 40-page recipe in Chad Robertson's book! I read his book and while it's certainly interesting, his instructions aren't easy to follow. I used your instructions to make Tartine Country Bread and the end result was very tasty. The bread isn't hard to make if you're used to working with sticky sourdough. I will make this recipe again using yourAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-9505976195885543282023-07-14T21:49:08.946-07:002023-07-14T21:49:08.946-07:00Congratulations!!! How wonderful! Thanks for letti...Congratulations!!! How wonderful! Thanks for letting me know. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-76385037043137732532023-07-14T11:45:10.847-07:002023-07-14T11:45:10.847-07:00Just used this recipe for my submission in the yea...Just used this recipe for my submission in the yeast bread category at the county fair. I won Grand Champion for the open class foods division, beating out all baked goods at this year’s competition. The judges were right, by the way. Your recipe produces loaves that are robustly flavorful with a chewy crust and a soft crumb. And it stays fresh for days! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-34754747278041782472022-11-14T19:59:13.883-08:002022-11-14T19:59:13.883-08:00Thanks so much for stopping by and adding your fee...Thanks so much for stopping by and adding your feedback! I'll have to try it in a tin. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-38537845509101742942022-11-14T07:50:28.860-08:002022-11-14T07:50:28.860-08:00I had the book a few years ago and gave all my boo...I had the book a few years ago and gave all my books to the library due to space and the fact that anything you want to know can be had online. I have made this recipe but not for a few years and am going back to the basics and this is as good as it gets no matter if you are a beginner or experienced. Great job of posting and making it printable too. I have played with all kinds of recipes Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-76013012852917621942022-09-21T19:24:25.498-07:002022-09-21T19:24:25.498-07:00I haven't made this bread in a smaller loaf, b...I haven't made this bread in a smaller loaf, but I would bake them covered for about 20 minutes, and then watch it from there, using an instant read thermometer at 30 minutes to see if it reaches 200 degrees F. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-83367975328786898502022-09-21T16:02:17.805-07:002022-09-21T16:02:17.805-07:00I just purchased 6inch proofing baskets, want to t...I just purchased 6inch proofing baskets, want to try to make smaller loafs, bread bowls! How do I adjust the cooking time?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-17249389173204472262022-03-17T10:46:57.753-07:002022-03-17T10:46:57.753-07:00The stretching is essential as it helps the dough ...The stretching is essential as it helps the dough develop strength. The dough starts out very sticky but as you stretch it, it gets less so. Also, the bread flour should be pretty strong. I prefer King Arthur. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-31643579502681708952022-03-16T16:06:30.730-07:002022-03-16T16:06:30.730-07:00My dough was super wet, I struggled to shape it in...My dough was super wet, I struggled to shape it into loaves as it was totally sticky and gooey..it's doing it's final proof now, I hope the loaves turn out..is that normal? I notice in videos on youtube, most dough's are way less sticky than mine was and way more manageable..I didn't do the stretching every 30min, just did it twice..maybe that is where I went wrong?Denisehttps://www.blogger.com/profile/02505772125072877460noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-9657558222095261732022-01-27T20:55:41.395-08:002022-01-27T20:55:41.395-08:00Hi! If you read her recipe it says to use 650 gr w...Hi! If you read her recipe it says to use 650 gr water at first and then add 50 gr with the salt later for a total of 700 grams. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-46680854893803394582021-04-21T20:00:21.608-07:002021-04-21T20:00:21.608-07:00Congratulations!!! FYI - Ears are elusive to me to...Congratulations!!! FYI - Ears are elusive to me too. Sometimes I get them and sometimes I don't. Some tricks include proofing just a tiny bit under, Slashing at an angle, and lots of surface tension. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-47117395188958978252021-04-21T19:38:29.664-07:002021-04-21T19:38:29.664-07:00Just made the bread!!! Divine! My family could no...Just made the bread!!! Divine! My family could not wait the hour to cut into it. Dough was so easy to handle and baked up beautifully. The only thing I didn’t get was a good ear. Am I not slashing deep enough? Other than that, this is now my new fave sourdough recipe!Anonymoushttps://www.blogger.com/profile/09401260998750825835noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-15752439518388067822021-04-13T14:12:08.172-07:002021-04-13T14:12:08.172-07:00Thanks! I usually keep it cut side down on the cou...Thanks! I usually keep it cut side down on the counter for a day or two, and then I put it in a plastic bag. I know that will soften the crust, which is unfortunate. I also sometimes wrap and freeze half to thaw later. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-18993909118213319272021-04-13T12:49:23.879-07:002021-04-13T12:49:23.879-07:00This is awesome, Karen. Thank you. I attempted t...This is awesome, Karen. Thank you. I attempted the Tartine sourdough from the book but, as you said, it was VERY intimidating. Bread came out okay but this seems so much easier and straightforward - no flipping back and forth through pages, trying to figure out where I am, lol. <br /><br />Any advice on how best to keep sourdough bread once baked? From experience, I know it's lasts Wendynoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-68228727723623729572021-03-23T20:19:56.127-07:002021-03-23T20:19:56.127-07:00Anywhere between 8 t0 12 hours for me. It never ge...Anywhere between 8 t0 12 hours for me. It never gets too cold here, so I let it sit on the kitchen counter. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-26794457592366968302021-03-23T16:32:23.614-07:002021-03-23T16:32:23.614-07:00When you say to prepare the levain and let it sit ...When you say to prepare the levain and let it sit overnight, does that mean 12 hours? And should it be left on the counter at room temp or kept warm? When I am feeding I usually put the starter in my oven with the light on and it’s ready to be fed in the am.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-10536151819080778642021-02-18T22:27:08.694-08:002021-02-18T22:27:08.694-08:00I'm sorry, I don't have a video. I wish I ...I'm sorry, I don't have a video. I wish I did. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-6794444235196532562021-02-18T12:07:31.358-08:002021-02-18T12:07:31.358-08:00Hello! Do you offer a video of your process? Looks...Hello! Do you offer a video of your process? Looks great, however, I do a bit better with videos then written instructions. Anonymoushttps://www.blogger.com/profile/17612896405000572238noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-37687254270794836702021-01-19T13:11:04.132-08:002021-01-19T13:11:04.132-08:00I have not! I should try it!I have not! I should try it!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-18353745884085215032021-01-19T13:10:13.125-08:002021-01-19T13:10:13.125-08:00I have never tried freezing the dough, but I have ...I have never tried freezing the dough, but I have frozen baked loaves with success!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-7073686515537082752021-01-19T10:53:11.040-08:002021-01-19T10:53:11.040-08:00Thanks for the recipe! Is it possible to freeze th...Thanks for the recipe! Is it possible to freeze the dough after proving, or to freeze the loaf after baking? Bradhttps://www.blogger.com/profile/02257333533656308824noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-2737757526302436342021-01-19T07:34:13.258-08:002021-01-19T07:34:13.258-08:00Love this recipe so much! Have you ever turned it ...Love this recipe so much! Have you ever turned it into rolls? Outcome? Eager to try!!Mer Otis mermereverywhere@gmail.comnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-38125668376301134532020-11-28T15:23:49.536-08:002020-11-28T15:23:49.536-08:00I usually use water that is about 90 to 95 degrees...I usually use water that is about 90 to 95 degrees. My kitchen is pretty cool too. If I need a warm spot, I heat coffee cups of water in the microwave and then place the dough in there. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-81015118341479984402020-11-28T07:42:51.837-08:002020-11-28T07:42:51.837-08:00Thanks for this post. It’s a big help by simplifyi...Thanks for this post. It’s a big help by simplifying the book recipe. <br /><br />When you say warm water, what temp are you shooting for along with what you think your avg kitchen temperature is? Finding it hard to determine what temp water to use when my kitchen is about 68f and the book is all about 78-80f.Tomhttps://www.blogger.com/profile/03130600724888514553noreply@blogger.com