January 8, 2014 - 9:29pm
tartine country loaf
Heres my first attempt at baking via the tartine way. I have baked bread before, but never using a starter/levan method.
Fed the starter in the AM, made the levan at night (which sat overnight). Mixed in AM and bulk fermented for 5 hours. May have overproofed a little, So the final rest was around 2 hours before baking. I have another loaf in the fridge which I will bake in the AM. Hope you like.