Hello,
My first attempt at Trevor J's tartine method. Autolyse for 3 hrs, then add salt, starter, raubaud(?) mix until smooth (10 min, rest 5 min, mix 5 more). S+F every 30 min for 2 hrs, then every hour for 5 hours (7 hour ferment), preshape, then shape with 'stitching' method. Bake in combo cooker for 500 covered for 15 min, 450 uncovered for 15 min.
I am looking for a MUCH more open crumb, so if anyone has any tips, I would be eternally grateful. Thanks!
