"Everything should be as simple as it can be, but not simpler." (attributed to Einstein, but who knows if he actually said it like that). I really think that Sune has found the sweet spot of simplicity in his recipe. More steps or more complicated procedures are fine, but they need to be justified by consistently superior results. I've also enjoyed his journey towards simplifying his recipe over the past couple of years.

I too, tried both recipes. I use your recipe when I bake bread. It's my standard. It's the FoodGeek Artisan Loaf. Blessings Sune!

Very interesting experiment, Sune. Thank you for making the effort to compare two similar but different methods. I'm not surprised that the results were similar. I've concluded there isn't one "right" method that always works. In fact, I would say there is only indispensable skill to cultivate: the ability to "listen" to the ingredients, interpret their many messages and signs, and know how to respond/what to do.

I made and baked the bread in your style, that is, I mixed everything including the salt (the first time for me, I usually add it at the end) with the same percentage of rye flour and percentage of hydration and the result is amazing!! It's a game changer. Thank you!!

As a guitarist who is now baking sourdough recipes, I loved the Lucas Brar t-shirt!

It’s really the jazz in the background that makes these breads work, can you list some of your favorites, thanks!

I’ve been baking sourdough since the late 80’s. The fast food chain Hardee’s had a breakfast sandwich called The ‘Frisco made on toasted sourdough. I learned how to make it because I couldn’t find it in the local bakeries and stores. I guess I was ahead of the trend. I stopped making it around 2000 because I got tired of maintaining the starter for only baking a few times a year. Now I tend to make it just at holiday season. I rehydrate dry starter about a month before I plan to bake.

Thank you for being so consistent. It takes endurance to do that.

Master bread maker, the sensitivity of handling the hydration shows master level experience. Loved the labelling, looked like they were plucked from the screen 😁. Great video 👍🏻

I have been baking bread for two years now and have always used the Tartine method with great results. However I love the idea of using rye flour as in your recipe so I will be trying it this week. Thank you so much both for your recipe and for all your hard work in preparing videos to help us learn. Very, very much appreciated.

Six years ago I started making SD using the Tartine recipe. Then I found FoodGeek two years ago. I now use a hybrid method. … but if I had to absolutely adhere to one or the other…. I’m with Suni “absolutely”!!!

Seeing the end results with your technique being so much more approachable to make at home I think yours is definitely the winner they both have an equally beautiful crumb and yours has the added bonus of the rye flour so to me yours is the winner! and for my first time making sourdough I’m gonna follow your recipe thank you so much for your in-depth teaching techniques

The Tartine Country Bread is my standard sourdough, along with a variation that I came up with based on Bakers Math for a San Fransisco style Sourdough that is all white bread flour. However, Sune’s soft sandwich sourdough is my go to for sandwich bread. I also really like the Master Recipe for that little hint of rye. The rye makes it feel rustic and home baked. Thanks for this comparison!

Sune, just as a follow-up to our previous conversation about the gluten in a dough quickly being consumed just a couple of hours into the bulk ferment. After much searching and experimenting (and yes, Henrick, considerable cry-farting) I focussed on a theory that something in my town water (chlorine?) was knocking the yeasties down before they started the fight. The theory being that this gave the bacteria free reign to produce acids that consumed the remaining gluten. So, as an experiment, I started using store-bought spring water instead of town tap water. TOTALLY different result. Now I can ferment a dough for 10-12 hours as needed without loss of structure. Magic!

You're such a great explainer and you take so much care to every single detail. Thank tout so much Sune

My earliest inspiration for making sourdough bread was a pizza dough. I had been making pizza dough using a recipe I'd found online that used yeast. But I felt like it was lacking flavor somehow, so I went looking for something to help me. I ran into the web page of a guy that had been making sourdough pizza dough for his pizzeria. He explained how sourdough helped elevate the flavor profile and he gave not only his formula but a full explanation of the entire process he used. I was intrigued by the long write up he did, and decided to try sourdough myself. I got my first starter from Friends of Carl. I poked around on The Fresh Loaf and tried a few recipes. I've never tried to make the Tartine Country bread, but i knew it was considered to be very good. Thanks for doing this experiment. It's good to see that all the extra steps don't really add anything to the loaf.

Foodgeek Sune they both Rock 🎸 your experiments that you do show me alot I have never made any sourdough starter or baked any breads hi 👋 from 🇨🇦 #YSW respect back to you 🙏 ♥

Sune, in response to David Fleener and his SD pizza dough experience, have you ever experimented with SD pizza dough? If so I would love to see it, if not, could you?

A simple thank you for all your videos!

The title, just what I was needing! Thanks Sune.!

Most of the time I use a stand mixer, let it ferment overnight, then shape and bake in the morning. Works great!

The reveal of the oven spring never gets old. :D

Excellent comme d habitude Bravo pour ces extraordinaires expériences Très bien expliqué

The less unnecessary steps the best and the addition of whole grain is changing the taste of the bread dramatically. I use 25% spelt or whole wheat or rye and the starter is mostly white flour but I always add in it a tea spoon of rye and spelt each to bring diverse yeast flavors in the bread. I like the proportion of flour to starter in the tartine bread 450g of flour 100g of starter and like slightly bigger loaves. Thank you for the comparison

Excellent video. I love the music too. Well done!

OKay, im using the caputo manitoba oro flour now, and 80 % hydration so fun to work with.

Hi The Levian in tartine Country bread is basically a ripe starter as it is 1:1 hydration. The only reason it is done like that I believe is to make a larger quantity. I usually make 4 loaves at a time and don't fancy maintaing 300g plus of starter

Great video as always. Only thing most people dont realize that the tartine recipe has changed.

I'm going to try this experiment myself. I've been watching your videos for several months, and this is one of the most helpful for me. I think I have been overfermenting my bread, since I use a proof box during the process. Your process is so simple, I love it! I also have quite a bit of r;ye and r;ye blend flour I would like to use, and your recipe achieves a lovely crumb with rye.

Thanks!

Sune how do you slice the bread so nice and thin and perfect? When you have different slices of bread in your videos they are all so thin and perfectly sliced, just great for a sandwich 😁. Thank you for this beautiful content, your bread is truly a masterpiece!

Love your dedication . . . I think though that many Pain de Campagne formulas have a mix of both rye & WW - perhaps 80-10-10 . . which I thinks yields a very nice flavor with double fed LL cold fermented . . Keep up the good work!

i do have the tartine-sour-starter - it's a joy - it makes the crum "melt" in the mouth

Will have to agree with you Sune. The rye just makes it so much better. I usually do 80 BF, 10 WW and 10 Dark Rye...Have done 80 BF and 20 Dark Rye....so good either way

That's amazing! I also used Sune's method for making my sourdough breads many times. And off course, i also used many many method from all famous youtubers. I find out your recipe is very simple to make the bread and always get the consistency result. Because i live in the tropical zone of asia, the weather is hot. So i just have to adjust the timing and also method. Such as using cold water rather than room temperature water. So, Thank you, Sune foe your great video!

I've stood in a queue waiting for bread from Tartine many times. It, even more so than Poilâne, has the depth of flavor and toothy-ness that I appreciate.

Agreed, those 20% rye just give this sourdough bread another level of breadiness. I baked a purely white wheat bread for a special occasion a few weeks back, but was not all that happy with it.

I like the rye too.

I love to watch your videos. Greetings from Germany, Silke

Had to subscribe after seeing the Lucas T!🙏🙏🙏

Amazing!! Makes me want to bake again!

Lovely delicious rye tarting 👍🏻👌😊

No big surprises here, especially since Sune had previously proven there is no need to hold off on the salt.

It seems the quality of the flower and flower mix is the main differentiator really if fermentation and salt levels are similar. Process seems to matter very little in my 1 year making experience.

Bonjour Super expérience,bravo. Pour chaque méthodes à quel % d’augmentation de volume de la pâte arrêtez vous le pointage en masse avant le prefaçonnage . Merci d’avance pour votre réponse.

Although the hydration of your bread is higher, when mixing and after when doing the stretch and folds and shaping, the Tartine dough looked much wetter especially after adding the final 50g of water and salt mixture. Is this because of the ratio of white to brown/rye flour of yours being slightly different perhaps?

Anyone else find the levain part of the Tartine recipe kind of strange? It calls for letting it develop for 8 hours or so and says it's ready when it has expanded around 20 percent in volume and passes the float test. But 20 percent isn't going to be aerated enough to float is it?

Sune… you didn’t mention covering the doughs in plastic bags before putting in the fridge overnight.. did you as standard procedure or was this part of the experiment? Love your master recipe, always works for me 😊

Just found your video - very good. I follow the tartine recipe but will try yours. Question, if I may. I have trouble slicing. I noticed your taste piece was sliced rather thin. Did you use the knife you have listed? How long after baking did you wait to make that slice? Thanks much.

Excellent

did you get the TAB ?

Hey, the links to the recipes is broken, could you please fix? Appreciate it!

What flour do you use Sune? What is its protein percentage? I am fairly and have baked Chads bread a couple of time with 12-13% protein flour. I fear going up to 80% hydration wothout higher protein content. Any advice?

Nice looking loaves you have there

How do you get dough out of the guitar strings?

So in your recipe from mixing the dough to shaping and putting them into the batards it took 3 hours right?

Lucas Brar t-shirt

I also prefer the 20% rye vs wholewheat. When you say you don't need a levain, then you mean you can just pull it out of your refrigerator?

You looked sleepy here. :-) great content as usual!

Thanks very interesting! One question regarding bulk fermentation: do you look for the same volume increase for a yeasted bread compared with a sourdough bread?

huge spring on the tartine! do you think the rye in your master recipe impacted that?

i don't know how i missed that your master recipe can use *dormant* starter -- did i hear that right? have you done a video about this?

Tricky Chad will never tell people the precise flour blends he uses. They always change and vary by season too so there is never one standard recipe. But the important part is that you have proved that your method can help people get the best possible crust and crumb with relatively simple equipment at home.

I have a question. You say that you mark on a container when your dough has risen about 25% to end bulk fermentation, then shape it and put in the fridge. I always have to wait for my dough to rise nearly 100% during bulk, otherwise it comes out underfermented. What can be the cause of that difference? My bread is 74% hydration, mostly bread flour with a little bit of wholewheat and rye. Inoculation is about 19% and dough temp. around 25 degrees Celsius, ambient temp. about 24 degrees Celsius. Can it be a sign of a weak starter maybe? When I ferment it longer, it comes out completely fine though. Have a good day :)

Hi Sune, what’s the best form of whole grain flour in Denmark for the recipe? Grahams mel, Fudkorns hvedmel or what? 😊

You made them look so easy to make...turned not so for me 🤣

I checked out the link to your recipe, and also your video for your master recipe, and neither of them seemed to have recipe steps. I see a list of ingredients and quantities, but not steps, time, temperature, etc. Do you have that listed somewhere?

hi Sune ～ thank your for your excellent videos! I’ve got a problem. I like the complex flavor that sourdough gives, but I don’t enjoy the sourness. Is there a way to make the sourdough bread not sour but still have awesome flavors? Thanks a lot!

Great video! I have a question, I live in the tropics and even in winter I can't final proof in the fridge overnight as it over proofs. I final proof for 3 hours in the fridge and then bake and that gives me good oven spring. I've asked elsewhere about this and it was thought because of the room temperature here, around 27c to 30c it doesn't cool down fast enough in the fridge. However you use a proofer set to 30c so I wondered why it is different for you? The only thing I do different is I autolyse overnight the flour and water in the fridge before making the bread the next morning to cut out the autolyse waiting time in the morning. My fridge is about 3c. I'm interested in your thoughts about why I can't final proof overnight in the fridge. I'm happy to bake after 3 hours, it gives great crumb and oven spring but I was interested in what makes it different for you.

Hey Sune! Do you think one can bake a decent sourdough loaf in a Countertop Roaster Oven, with high end temp of 450 deg F? Just in the Roaster Oven, Not in another vessel. Blessings.

Is the bread flour the same from your local mill, Sune? Thank!

You look tired Sune.. too many sourdough experiments! 😊

I have a quick question I know it will affect the flavour however if I did not add any salt like they do in Tuscany will it affect the texture of the sourdough? Thanks

Can you put how much ingredients you put thanks

Do you have any plans to publish your recipes and methods in a book? I'd buy it -- today. Thank you!

The oven spring is most important to me…. I like a tall loaf. The Tartine won that one…

I’ve been watching and making only this tartine loaf for over a year. I want to get that perky loaf with a great rise. My loaves still are a bit flat. What can the problem be?

Here is a really dumb question: What would happen if you made your master recipe....but subbed instant yeast for your starter? I get the flavor would not work, but I am genuinely curious if there is a way to adapt your recipe in this one dumb way. Cheers!

You can see that your recipe is firmer

Have you changed your master formula? I swear by the one I printed from you in 2020.

rye makes everything better

Where your recipe I don’t like this new format

Tartine’s bread is overhyped, overrated and overpriced! Not impressed one bit. Won’t be buying it again.