Tartine dedication..

It's been a long last year and my starter - Charlie - has been pretty neglected. I'm finally getting back into baking some nice bread. I didn't have any whole wheat flour in the house, so made a Tartine basic country loaf using unbleached locally milled bread flour.  I used coil folds instead of stretch and folds inspired by Trevor's technique. During bulk the structure really seemed to develop well.  I gave it a fourteen hour cold retard and baked it this morning. It had a beautiful oven spring - it easily doubled. The interior structure still doesn't look as uniform as Trevor's but I'm very happy with it. The dough was nicely moist, soft and the loaf had lots of spring as I cut it.  Being Italian I was, of course, bred on bread since 1965!  My mom inspired my love of bread.  And as it's all fresh and I'm missing her, I'm dedicating this to #mom...