Tartine Country Bread - help me with my crumb please!
Well this is a fascinating book and trying to achieve a consistently good result comparable to some of the awesome efforts on TFL is a constant distraction.
The loaves I am baking are getting more consistent but the regular problem is the quality and distribution of the holes to the crumb. If I work the dough to make it more manageable presumably that will produce a more even crumb but less holey and irregular? If I don't then the dough is just so difficult to handle and shape and then the holes tend to be concentrated in the top third of the loaf close to the upper surface of the crust.
I know these are age old questions but can anyone help who has produced this loaf with the same look as Mr Roberston?