April 28, 2013 - 6:07pm
Tartine Country Loaf Again....and Again....and
Sorry for the duplicate post however I realized I posted this bake accidentally in the forum but wanted it on my blog.
Today I finally had a chance to bake the Tartine loaf with my new baking gear. This is the second bake with the gear. I strongly suggest to anyone experiencing the same issues as I had with bakes, GET THESE SIMPLE ITEMS. It has taken my breads up a few notches and fixed all my problems immediately.
And the larger loaf with crumb.
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Comments
beautiful.. love the dark crust. what items are you refering to??
evon
Thank youagain Evon. Details are in this forum post of mine:
http://www.thefreshloaf.com/node/32885/vancouver-sourdough-new-baking-equipment
Basically, the items are a sharp high quality razor blade for scoring, unglazed quarry tiles (or what most people use is a baking stone), and good quality organic mill flour.
John
Great outcome and photos and yes, I agree, the right tools do make a difference. I also keep coming back to the Tartine formula and have dough retarding in the fridge right now. To one I added olives to the other caramelized onions and bacon. I know they will be delicious.
Oh man. The carmelized onions and bacon sounds amazing with this bread. Nice addition! please do post your results and thank you for the kind comments.
John