Still getting pretty good results in the Dutch oven. I'm using the tartine recipe with a little added rye flour.
That is some lovely bread.
What wonderful crust. That is a truly full bake, and the caramelization must make that crust very tasty. Please post a crumb shot so we can see the interior. Congrats.
I didn't get a crumb shot of this particular loaf, I gave this one away. Here's a crumb shot from today's bake, though today's batch wasn't as good, the loaf is a little flatter, it didn't get as much of rise as the previous one. The crumb seems a little dense and there are a few large bubbles. It is still pretty good, just not as good as the previous batch. Not exactly sure what was different this time, as far as I can remember, I followed the same exact procedure.
not sure what is meant by "full bake", it sounds like a term i should be familiar with. google hasn't returned many useful results.
By "full bake" I meant that you allowed the crust to caramelize and did not stop when the crust was medium brown (or golden brown). Allowing the loaf to continue to bake until the crust is a nice mahogany color adds flavor not only to the crust, but also to the crumb. Be aware, however, of the distinction between caramelized (good) and burned (not so good).
Such an amazing ear and lovely blisters! Pleeeeease post a crumb shot! 100% would gobble that loaf.
posted a crumb shot above