One More Tartine Loaf
I had to get this out of my system. I am an admirer of the bakery and the bread and I was glad to be able to take a shot at it. I agree with a lot of what's been said on both sides of the conversation about the book. I'm sure I will read and enjoy it more than I will use it to bake from. For a bakery book of that latter sort, as I've mentioned elsewhere, I still prefer Nancy Silverton. Anyway, I add my pictures for the record. I liked the pictures in the book of the loaves torn open, so I include one of those. My kitchen was a few degrees warmer this week, so fermentation and proofing times were closer to those indicated.