The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Day 3 of my Bake-cation - Tartine Baguettes

djeffsmith's picture

Day 3 of my Bake-cation - Tartine Baguettes

This is the second time I have made these.  I am learning a lot in the process.  These came out "decent."  I need to make the cuts deeper and somehow get more steam in the oven.  Tartine's Baguettes are roughly a 65%** the hydration dough that uses both a levain and a poolish.


**Note: I figure in the hydration of the levain and poolish when determining my true hydration.  


awloescher's picture

They look fantastically delicious!  One of my former coworkers has been following my bread photos on facebook and is asking for some baguettes.  If they turn out like yours, I'm sure she will love them :)