Tartine country loaf
I made the Tartine country loaf on two separate occasions and both didn't turn out right. Maybe the Tartine country loaf was an overly ambitious first try at a bread made with a starter? Before making my first Tartine country loaf, I had never made nor maintained a starter before nor had I ever made a leaven. But I followed all the directions laid out in the Tartine Bread book. When my starter was rising and falling predictably, I made the leaven. I tested the leaven and it floated so I guessed it was ready to use.
Attempt 1. The flavor was a bit bland for lack of a better description. It was nowhere close to the real Tartine country loaf. The exterior slices were edible, but as I got to center of the loaf, it was so dense that I couldn't even eat it.
Attempt 2. A couple weeks later I tried again. I had to make a new starter since I didn't maintain the first. This time the flavor was quite nice. I could detect hints of that "Tartine flavor". It had more holes and was less dense than loaf 1.