I've been making this recipe for years and it's just the best. Rarely fails, and if it does it's always because I fucked something up.
It looks great, tastes great, the process is easy and the dough is user friendly, I just love it.
Anyway, today's batch wasn't perfect, I tore one open because it was stuck in the Dutch oven, but the loaf i put up top was the best of the bunch and looked spectacular
That's the one that got torn up, fairly sure that's why it was so dense
Yep, it's my go-to. Flour, water, salt, yeast comes in second, that's maybe 10% of my bread
Thanks. I remember visiting SF after I'd moved and Tartine was part of a transformation occurring. It's been weird seeing their rise but I finally think it's time to bite the bullet and get this book.
Reading the recipe the first few times is a bit of a slog because it is so detailed, but it changed how I handle the dough from the end of bulk ferment through shaping, and i use the same techniques with every recipe i make, regardless if it's from tartine
@sh.itjust.works
All bakers welcome! Talk about what you made, what you want to make or what you need help with!
go to feed...
@sh.itjust.works
All bakers welcome! Talk about what you made, what you want to make or what you need help with!
go to feed...
Looks so good, it's inspiring! Is that in the Tartine cookbooks?
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