This is the second time I have made the Country Bread from Tartine. The first attempt had a more open crumb, but I also bulk fermented longer. It disappeared before I could take any pics, and the second attempt was half eaten before the camera could come out.
Nothing puts a crust on bread like a WFO or a DO. Thanks for haring you fine Tartin'
Nice baking and Bake On.
Good job! On your second attempt you're already doing a better job than me on my 3rd attempt!
I could eat this bread easily in two days to myself. It's a great one. Have you ever tried the original from Tartine? Next trip down to San Fran, I will be first in line.
John
That looks like a perfect amount of holes! Yummy.
Thank you for all of the positive comments! And no I have not tried the "original" from Tartine, it would be nice to know if I am on track to baking like a pro.