Tartine Basic Country Bread

Tartine Country Bread is pretty much the holy grail of sourdough bread, ever since Chad Robertson released his book, Tartine Bread. It has been an inspiration for artisan bread bakers who work hard to make gorgeous loaves with an amazing flavor. 

The original recipe for the Tartine Country Bread can be found in the book, Tartine Bread by Chad Robertson, published in 2010. I bought this book, but then was so intimidated by the fact that the recipe and instructions were over 40 pages long. As a bread baking friend describes it, it's "epic."

Spelt and Einkorn Sourdough Bread with Caramelized Onions

I was a little bit nervous about making this Spelt and Einkorn Sourdough Bread with Caramelized Onions. I've worked with spelt before, but always by combining it with bread flour. In fact, I have five breads on this blog that contain whole spelt, including this Spelt and Whole Wheat and this Basic Country Loaf with Spelt. I've never worked with einkorn flour.

Cranberry Sourdough Country Bread

This Cranberry Sourdough Bread is soft and moist on the inside with a dark crunchy crust. It is delicious toasted and buttered, and is great for turkey sandwiches (maybe with a schmear of stuffing and turkey gravy!). I also love it for apple and grilled cheddar cheese sandwiches.

No Knead Jalapeño Cheesy Dutch Oven Bread

No Knead Jalapeño Cheesy Dutch Oven Bread. How do you feel about bread that has a custardy interior filled with melty cheese and bits of jalapeño peppers? Yeah. Me too.

Three Bread Baking Hacks - Bread 101

Have you ever wondered if your dough has actually doubled? Is your kitchen too cold for your dough to rise? Don't have a Dutch oven for baking artisan bread?

These hacks have worked great for me.

How To Transfer Bread Dough to a Hot Cast Iron Dutch Oven - Bread 101

Baking bread in a cast iron or clay pot is a great way to recreate the hot, moist environment of a professional oven. The super hot pot traps the steam that is naturally generated from the dough, and also encourages the dough to rise rapidly in the oven. This is called "oven spring." 

The bread in the photo above was baked in a cast iron pan that was preheated in a 500 degree (F) oven. I've posted lots of bread recipes that use this method so I finally decided to take some photos demonstrating how I do it.

Overnight Country Sourdough Bread

This overnight country sourdough bread is thusly named because the first rise takes 12 to 15 hours. The resulting bread is has a wonderful sourdough tang because of the long rise time.