Levain Boule/Batard & Tartine Country Loaf
Today I baked up some levain boules and a Tartine Country Loaf. I can't shake this sourdough kick since returning from San Francisco. I tweaked my roaster/steaming method a bit to enhance the Tartine crust caramelization. I am very happy with the results. The adjustments to the steaming method really made the crust thin and crispy, and added a more complex flavour.
The combination of dreary weather foiling my landscape photography and a new camera resulted in a post bake shutterbug frenzy.