The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine second attempt

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Aideuis's picture
Aideuis

Tartine second attempt

This is the second time I have made the Country Bread from Tartine.  The first attempt had a more open crumb, but I also bulk fermented longer.  It disappeared before I could take any pics, and the second attempt was half eaten before the camera could come out.

 

dabrownman's picture
dabrownman

Nothing puts a crust on bread like a WFO or a DO.  Thanks for haring you fine Tartin'

Nice baking and Bake On.

SunSparc's picture
SunSparc

I can see why the bread was almost gone before you could take a picture.  It is wonderful looking.  A great crumb.  Good job.

Song Of The Baker's picture
Song Of The Baker

Good job!  On your second attempt you're already doing a better job than me on my 3rd attempt!

I could eat this bread easily in two days to myself.  It's a great one.  Have you ever tried the original from Tartine?  Next trip down to San Fran, I will be first in line.

John

grind's picture
grind

That looks like a perfect amount of holes!  Yummy.

Aideuis's picture
Aideuis

Thank you for all of the positive comments!  And no I have not tried the "original" from Tartine, it would be nice to know if I am on track to baking like a pro.