Baking Tartine Country Bread
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Just started making the Country Bread "Tartine" recipe... the bread is great, but after the final proof, the loaves are too big for my cooking vessels.
Either:
1) I need bigger vessels. One is a Le Creuset 9" round pot, the other a ceramic 9.5" deep pot.
Comparatively...
2) I might need smaller brotforms. The brots I use are also 9" in diameter. Is there something formulaic about using a smaller proofing basket than your baking vessel?
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