After baking several loaves of Tartine Country Loaf, I decided to start with Ken Forkish's FWSY, and go right to sourdough. I was well pleased with the looks as well as the great taste of this bread. Trying to compare this to the Tartine Country Loaf, it's a toss up. I do believe the longer bulk ferment with this loaf gives it a bit better flavor.
Wow, you got it to look almost exactly like the cover shot! :) Lovely loaf; how is the crumb? This is one of my customers' favourites. I like it because you can bake it early in the morning, right out of the fridge. I find I need to shape it quite late the night before though, because it really overproofs if Ieave it in the fridge too long.
Thanks Lazy Loafer! The schedule is hard with a long bulk, overnight, which means baking next day after final proof. Tartine I bake next morning. I have a crumb shot, very soft and pillowy, good taste. I added some beer replacing liquid and vinegar. I'll try to upload crumb shot.
It looks just like the cover!
I'm sure it tastes yummy too :)
Happy baking.
Looks so good, I can almost taste it. And smell it!
I finally got the crumb pic uploaded. It can be challenging trying to get pics on here. The lighting was not bright enough using my iPad camera.
are identical twins. Well done and
Happy baking
You deserve a pat on the back! That loaf is beautiful! I love FWSY! It was my first bread book and the one that I am having most success with. I like the combos in Tartine 3 but boy, I cannot get a pouffy loaf out of that book if my life depends on it. I am now using the combo of flours from Tartine in the FWSY recipes and doing much better.