this morning's success
Hi! Sorry for the long absence. I've started baking again more consistently and in earnest now that schedule/climate makes that a little easier.
This morning's success was my 79th attempt (or something like that) at the Tartine country loaf. I haven't had consistent results (especially outside a dutch oven), but this morning I was happy with how things turned out.
The journey this time included much longer bulk fermentation due to a chilly kitchen, and an overnight fridge visit of the shaped loaves because I ran out of time to bake.
Crust, bloom, flavor all superb. "Sourdough" flavor balanced and not over-acidic, despite the long rise. Crumb was acceptable with goo texture but not as open as I expected or hoped.