make


Advertisement

    Tartine

    In San Francisco’s Mission neighborhood sits Tartine, one of the most well-known and well-loved bakeries in America. There are tomes written about the perfection of the loaves and pastries, and a visit to this stunning spot cannot be more highly recommended. Baker/co-owner (and James Beard award winner) Chad Robertson has written Tartine Bread, a gorgeous cookbook that not only shares his coveted recipes, but takes you through how to do them with photography and instructions that make you feel like you are standing over his shoulder. If you or someone you know loves to bake, this book is a must. Chad has given us an exclusive recipe for whole grain seeded bread with three more recipes showing how to eat it. With him as inspiration, I am determined to try my first natural leaven!

    Love,
    gp

    Chad Roberston's recipes for goop:
    Whole Grain Seeded Bread

    Yield: 2-3 loaves

    Chad’s Note: This is a basic light whole grain dough made using a poolish style pre-ferment and a long rise. The seed mixture adds a certain flavor profile I like, but the plain whole grain dough, without the seeds added, makes a good basic light whole wheat bread. At Tartine, we use natural leaven to make this bread, and I’ve provided that option as well. You’ll find more detailed instructions on making and maintaining your own natural leaven in our new book, Tartine Bread.

    Poolish Pre-ferment:

    The overnight poolish pre-ferment is prepared a day ahead of the dough as the flavorful leaven. After the dough is mixed, it is fermented slowly overnight in the fridge to develop even more flavor.

    • 200 grams all-purpose flour: 100 grams white / 100 grams whole wheat (both all-purpose)
    • 200 grams water (70 deg ℉)
    • 1 gram active dry yeast

    Prepare this pre-ferment the day before you will mix your dough. To make the poolish in a bowl, mix the flour, water, and yeast. Let stand at cool room temperature overnight (10-12 hours). If you are not ready to mix your dough after the 10-12 hours at room temperature, put the poolish in the fridge and use within 8 hours.

    Natural Leaven:

    If you’d like to make this dough with a natural leaven instead of a poolish pre-ferment, start by mixing together 1 cup of flour (half white, half whole wheat) in a small bowl with enough warm water to make a loose batter. Cover with cheesecloth and let sit at moderately warm room temperature (70-75 degrees ℉) for about 3 days. Uncover, and discard half of the mixture. Add another measure of your flour blend with additional water to refresh. Cover again and let sit for about 2 days. Repeat this process again—feeding once per day until the starter is rising and falling in a predictable manner. Once the starter has reached this stage, you can feed it at night before bedtime and use it to mix your dough in the morning. If using this natural starter to leaven your dough, decrease the amount to 200 grams (per kilo of flour total) and increase the water to 750 grams.

    Dough:

    • 85 grams seed mixture: flax, poppy, and toasted sesame
    • 650 grams whole grain wheat flour
    • 350 grams sifted white wheat flour
    • 700 grams water (70 deg ℉) (750 grams if using natural leaven)
    • 400 grams poolish pre-ferment – recipe above (200 grams if using natural leaven)
    • 30 grams salt

    1.At least one hour prior to mixing dough, soak the seed mixture with 85 grams of hot water to absorb water and cool to room temperature.

    2.To mix the dough, add the water to a large bowl. Add the pre-ferment and stir to disperse. Add the blend of white and whole wheat flours. Using your hands, mix thoroughly until no bits of dry flour remain. Let the dough rest for 20 - 40 minutes.

    After the rest, add the 30 grams of salt with the mixture of seeds and incorporate into the dough. Dipping your hands in water, continue to fold the dough on top of itself to develop the dough and dissolve the salt. You can add a splash of water to help dissolve the salt. Let the dough rise for about 3-4 hours at moderately warm room temperature (78 deg ℉) giving a dozen turns in the bowl every half-hour to continue to develop. After this initial (bulk) rise, you are ready to portion and weigh your dough into individual pieces for loaves and, after the final shaping, retard the rising for another day in the fridge to develop more flavor.

    If you’d like to use the dough on the same day: portion into 2-3 pieces and shape into rounds. Place each round into a linen-lined basket and let rise at the same moderate warm room temperature for another 3-4 hours before baking.

    If retarding the rising for another 12+ hours: cover and place in the fridge for up to 16 hours.

    When you are ready to bake, pre-heat your oven along with a heavy Dutch oven and a tight-fitting lid to 500 deg ℉. Remove the loaves from the fridge. Carefully flip the loaf into the pre-heated Dutch oven. Place the lid on top to seal completely, and put back into the oven. Immediately turn the oven down to 470 deg ℉ and bake for about 20 minutes. Carefully remove the lid and bake out for another 20-25 minutes until deep golden brown. Remove bread to wire rack to cool.

    If you’re baking multiple loaves, carefully wipe the Dutch oven clean with a dry kitchen towel and repeat the process beginning with pre-heating the oven.

    Grilled Cheese & Onions

    Yield: 2 sandwiches

    • 2 small onions
    • 6 tbsp extra virgin olive oil
    • 3 inch sprig of thyme
    • 1 bay leaf
    • ¹⁄₂ tsp salt and pepper to taste
    • 4 slices whole grain bread
    • Cheese such as cantal, gruyère, cheddar (enough for one sandwich)
    • 2 - 3 tbsp butter

    Caramelize onions: peel and slice onions thinly. Heat olive oil and sauté onions with bay leaf until soft and deeply caramelized, about 15 minutes, stirring every few minutes. Pull the leaves off the sprig of thyme and mix in. Season with salt and pepper to taste.

    Spread the onions on one slice of bread, top with cheese and a second slice of bread. Butter the outside of the sandwiches and fry in a skillet until the cheese melts and the outside is golden brown.

    Smoked Salmon with Herb Butter

    Yield: 1 sandwich

    • 2 tbsp unsalted butter, room temperature
    • 1 tsp chopped tarragon
    • 1 tsp chopped thyme
    • 1 tsp chopped chervil
    • ¹⁄₈ tsp salt
    • freshly ground pepper to taste
    • 1 slice whole grain bread
    • thinly sliced smoked salmon (about ¹⁄₄ pound)
    • 1 tsp chopped chives

    Make the compound butter: in a small bowl, mix the butter, tarragon, thyme, chervil, and salt.

    Spread on the bread, top with salmon, sprinkle the chives over the salmon, and top with second slice of bread. Grind white pepper to taste.

    Late Summer Chicory Salad with Seeded Whole-Wheat Croutons

    Serves: 1

    • 6 leaves chicory, any type
    • 2 radish
    • 2 small patty pan squash (also known as scallop squash or white squash)
    • 6 sprigs purslane
    • 12 small sprigs watercress
    • 12 thin slices bulb of fennel
    • 12 thin slices cucumber
    • 6 fronds of top of fennel
    • 1 thick slice whole wheat bread, torn into croutons, tossed in olive oil with fresh thyme and salt. Toasted on a sheet pan until golden and crisp throughout.

    For the dressing (makes extra):

    • ¹⁄₄ packed cup of watercress leaves
    • ³⁄₄ cup aioli or mayonnaise
    • 2 – 4 tbsp lemon juice
    • 2 tbs fine Dijon style mustard
    • 2 tbs tarragon leaves
    • 4 stems chives or 1 scallion, white and green, 5” long
    • ¹⁄₄ tsp salt
    • pepper to taste

    1.Cook watercress in a small saucepan of salted boiling water for 30 seconds. Drain and rinse the watercress in cold water. Squeeze out excess water. Put all of the ingredients in a blender and process until smooth. If the dressing needs to be thinner, add a little bit of water and stir in until it is thin enough to drizzle on the salad. Adjust seasoning if necessary.

    2.Toss all of the salad greens, shaved vegetables, herbs, and croutons together, plate, and drizzle with the dressing.

    The goop collection

    Advertisement

Advertisement