Looks just like the loaves I baked yesterday. Beautiful and delicious. I think a little less fermentation time would lead to better spring but it was hot here yesterday and things happened very quickly.
Taste was very good - very subtle sour dough flavor - although, I fermented overnight in the fridge after shaping... I've tasted Tartine's country loaf before - and the flavor profile is still quite different to me from the various iterations of the bread that I have made. There is an inherent sweetness in Tartine's country loaf - that I haven't found present - although the feedback from others that I've shared the bread with has been very positive.
I'm looking forward to the opportunity to try Tartine's again to try and determine what the difference is. My recollection is also that the crumb is slightly darker than the book recipe, which I'm assuming would suggest a higher percentage of whole wheat or other flour?
Looks just like the loaves I baked yesterday. Beautiful and delicious. I think a little less fermentation time would lead to better spring but it was hot here yesterday and things happened very quickly.
Your loaf looks great! Crust and crumb!
That looks great to me, too. How did it taste?
Syd
Taste was very good - very subtle sour dough flavor - although, I fermented overnight in the fridge after shaping... I've tasted Tartine's country loaf before - and the flavor profile is still quite different to me from the various iterations of the bread that I have made. There is an inherent sweetness in Tartine's country loaf - that I haven't found present - although the feedback from others that I've shared the bread with has been very positive.
I'm looking forward to the opportunity to try Tartine's again to try and determine what the difference is. My recollection is also that the crumb is slightly darker than the book recipe, which I'm assuming would suggest a higher percentage of whole wheat or other flour?