The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Compliments to the chef!

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!