Tartine Country Bread in Dutch Oven – without getting burned.
This is my third batch of Tartine country bread with very good results each time-this is one my favorite breads. I Followed his instructions for preparing the leaven and dough, I retarded the dough in the refrigerator overnight in the baskets.
I use a standard D.O. for baking. The technique I use for placing the dough in the D.O. I picked-up from Cooks Illustrated Almost No-knead bread recipe. I place a sheet of lightly oiled parchment over the basket, place a bowl on top and quickly flip the basket over. I score the bread while in the bowl, lowering the dough into the hot D.O. holding the edges of the parchment paper. Jonathan