1st Attempt At Tartine Country Loaf
So I recently purchase some new toys (brotform and lame) among others and was eager to not only use them but to try the much anticipated Tartine Country Loaf. I decided to half the recipe b/c it is just me and my wife and want to make sure the method produced a favorable result. This is my fist attempt at making a loaf with my 2 weeek old starter. I am extremely please with my result and being a perfectionist in nature there is one thing I would like to improve. Next time I want to produce a deeper brown crust. I used the DO method and with that being said, to obtain a deeper browning would I need to increase the time cooking with the lid on or off? I preheated my DO/oven for 40min on 500 then lowered the temp to 450 when I lower the loaf and placed it back in the oven. Baked for 15min covered and 25min uncovered until interal temp was 205-210. Without further adeui I present my results. Any feedback/suggestions would be greatly appreciated.