My first run at the Tartine country loaf
After a couple of weeks of nurturing a new starter and studying the Tartine book, I felt I was ready to give this formula a try. As I've never made something this wet and sticky before, I feel I did an OK job with it. The taste is amazing!! I was happy with the color of the crust and the crumb is not too bad. It could be a bit more open, but that is my fault as I had some issues with the loaves sticking to the paper as I went to slide them into the cooker to bake, deflating them a bit. Overall, it wasn't that hard and the toughest thing to figure out is whether or not there were enough S&F's done to be sure the gluten was developed sufficiently. I think this is my new favorite recipe.