My best Tartine bread attempt to date
I made two loaves of Tartine bread starting with Christmas eve overnight fermentation and baking on Christmas day. I thought this was not going to work because the dough had really started to rise at room temperature and in my proofing box (microwave oven) to double it's size. I thought that I was going to have a problem with over proofing and hence, get a gassed out final loaf. But it ended up being my best bread to date. I gave one loaf to my mom and the other was ours for eating. My, this is a great recipe (Chad Robertson's) and if you are patient and learn from mistakes, I'm confident anyone can achieve similar results.