First try at at Tartine No. 3
And four days later, I had bread! This is my first shot at the white whole wheat recipe in Tartine Book 3. I was pretty pleased overall.
First, I revived my whole wheat starter for two days. I used my 100% whole wheat starter! not 50% white as called for in the book. Then, after the initial mix, I let it hydrate overnight in the fridge and then brought it back to room temp before starting the folds. I also baked one loaf that same evening and held one in the fridge to bake the next day.
I think it spread in the dutch oven too much. Maybe I need a deeper proofing bowl, or my shaping is off? But nonetheless, I'm happy with it. Good flavor and crumb. I'll try to post a pic of the crumb next.