First Tartine Loaf
I baked my first Tartine style loaf today. Things went great for the most part. It rose well and did what it seemed like it should through each step. Things fell apart a bit at the bake stage. My plan was to turn the loaves onto my peel, score them, and then turn a heated pot onto them when they got to the pizza stone. They stuck to the cloth really bad during proofing (no rice flour and not enough of it) and by the time they were on the stone, they had spread too much for the pot. I ended up hearth baking the first one and trying a variation that worked so so on the second. I was impressed when I cut into them though. Really soft uneven holes with a nice crunchy crust. The flavor was mildly sour which I attribute to likely an overly strong levain. All and all, not too bad for a first shot.