April 15, 2014 - 7:12am
Definition
I frequently "Tartine" used to describe many of the SD loaves/methods here. Could someone clarify specifically what that means? All I've been able to extract is it's based on the SF bakery & seems to always have a boule shape. I've also seen that it's a preference that the loaves be cooked in Dutch ovens, but I saw a Tartine video where they DON'T cook their loaves in Dutch ovens. Just curious, given so many posts describe the bread as Tartine style.