Tartine Country Bread - sooooo good last time, I had to make it again!
Hello, This is my second try making Chad Robertson's Country Bread, from his book, Tartine Bread.
I am enamored to say the least! I will be coming back to this again and again - it is SO good.
I tried baking this time on six firebricks instead of on my thinner baking stone. The baking stone was heated on the top rack to provide some more radiant heat from the top. Here are the pictures of today's bake (each loaf proofed in a oval banneton at room temperature; loaves were not retarded).
I was happy with the oven spring and crumb! Flavor is once again quite wonderful! Regards, breadsong