i mixed it together following the tartine starter/recipe the evening before I shaped the loaves, and gave it a few turns. The next morning at 8am, I gave it a bench rest for 15 min, then shaped two loaves and let them rise upside down for about three hours. I them baked them seam side up for 30 min in a Dutch oven, 30 min on a bread stone.
when someone says they don't have a bread knife you flip your wrists into the air (flippantly) "so what?" and gladly tear it apart with your fingers tips! With hasty permission of course. :)
It is absolutely beautiful and just begging to be rent asunder - this is exactly the kind of loaf I think of for "breaking bread."
But you've just reminded me of the astonishment I felt last summer on discovering that some people don't own bread knives. How is this even possible? I marveled. I was visiting a good friend for the weekend - someone I knew only from events where we'd both been vendors, so it was my first time at her house - and I'd brought her two lovely loaves... and we had nothing to cut them with. Baffling. We managed, somehow, but it was more butchery than bakery. Lesson learned: These days if I go somewhere with bread for my host, I carry along not only a knife but also (depending on the type of bread) a slicer. That way at least there's an option, and no breads are harmed in the making of this visit. Some breads can and should be ripped; some are great when cut in awkward chunks. But if I bring someone a kilo of rye bread, then after I leave I'll sleep better at night knowing that most of it has been neatly sliced and safely stowed in the freezer so they can have sandwiches for a long time to come!
Didn't get the crumb photo. Would love to see how it turned out for you.
John
thanks for letting me know. Hopefully it worked this time.
Awesome blistering on the crust. What exactly do you mean by FWSY timing? Very interested in a Tartine/FWSY-style hybrid!
i mixed it together following the tartine starter/recipe the evening before I shaped the loaves, and gave it a few turns. The next morning at 8am, I gave it a bench rest for 15 min, then shaped two loaves and let them rise upside down for about three hours. I them baked them seam side up for 30 min in a Dutch oven, 30 min on a bread stone.
the seam just the way it should. A nice loaf inside and out. Well done and
Happy baking in 2015
Lovely!
when someone says they don't have a bread knife you flip your wrists into the air (flippantly) "so what?" and gladly tear it apart with your fingers tips! With hasty permission of course. :)
Lovely!
It is absolutely beautiful and just begging to be rent asunder - this is exactly the kind of loaf I think of for "breaking bread."
But you've just reminded me of the astonishment I felt last summer on discovering that some people don't own bread knives. How is this even possible? I marveled. I was visiting a good friend for the weekend - someone I knew only from events where we'd both been vendors, so it was my first time at her house - and I'd brought her two lovely loaves... and we had nothing to cut them with. Baffling. We managed, somehow, but it was more butchery than bakery. Lesson learned: These days if I go somewhere with bread for my host, I carry along not only a knife but also (depending on the type of bread) a slicer. That way at least there's an option, and no breads are harmed in the making of this visit. Some breads can and should be ripped; some are great when cut in awkward chunks. But if I bring someone a kilo of rye bread, then after I leave I'll sleep better at night knowing that most of it has been neatly sliced and safely stowed in the freezer so they can have sandwiches for a long time to come!
It's odd people don't have bread knives considering people who don't normally cook/bake generally buy knife sets and they include bread knives.
Thanks for the clarification, Breadprof! Looks so good.
Congrats on the beautiful bread and nice photos!