March 23, 2014 - 6:59am
My first attempt at the Tartine Country Loaf
Here's my result, the edges got a little misshapen due to the towel in my banneton, and the parchment paper in the dutch oven, I was trying to follow the directions as close to the letter as possible for my first attempt.
I didn't get consistently giant holes like everyone else seems to, but that's ok, the bread tastes great, and I now can use it for grilled cheese sandwiches without worrying about setting off the damn smoke detector.
Share
Comments
I love baking this bread. It gets better with practice. Yours looks very nice!
I thought it turned out really well for a first attempt!
You did a great job. The Tartine formula and method makes a great basis for learning how to work with sourdough and high hydration doughs. You'll soon be able to do it without referring to the instructions and you can tweak it until you get the outcome you want. Have fun!
I love that I can bake these loaves without looking at a book now. Took a lot of bakes but now it is all second nature. And the breads come out amazing.
I think you did great on your first try, nice looking crumb & crust. Giant holes are overrated unless you're on a diet. :)
That's true, the giant holes might look pretty, but they don't taste like much.
There isn't much taste in them big old holes:-) A fine first attempt indeed. Any SD bread that tastes good is a success. Well done and happy SD baking.