I used the Tartine Country Bread recipe with a few modifications: I used my established starter, bulk fermented in my 83-86°F kitchen (rather than the recommended 75-80°F), shaped using The Perfect Loaf's batard shaping method, rested for 30 min on the counter after shaping, and baked in a DO at 450°F for 30 min (lid on) and an additional 30 min (lid off) with an aluminum baking sheet on the lower rack.
After some feedback on past loaves I posted on this subreddit, I honed in on improving my bulk fermentation and shaping and after some experimenting, this is the result. Really appreciate all the input!
Officially my best loaf yet 🥲
by Top-Papayas
5 Comments
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Absolutely gorgeous!
That looks great !! Well done
Great work, looks amazing!
STUNNING