The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Compliments to the chef!

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David Esq.'s picture
David Esq.

Compliments to the chef!

Went to visit friends this weekend and decided to being my Tartine Basic Country Loaf to share. I learned her parents use to be wholesale bakers with 30 retail customers, so I finally had a worthy critic to test my bread. 

The loaf had been frozen for a week or so, thawed on Friday and reheated on sunday. I heated it at 350 for 10-13 minutes and then cut it up. She said it rivaled the finest bakeries. 

It it was a great complement. She also said I can open a store. That is when my wife stopped translating!