I’ve had an active starter going since early November and have been baking regularly since then using a few different recipes. My husband gifted me the Tartine book for Christmas and I tried my first Tartine Country Bread loaf (recipe link in comment).
It was higher hydration than my normal recipe and I was worried about bulk timing as the book is pretty vague and my kitchen is on the cooler side. From mixing to fridge it ended up being about 10 hours. I think it may be a bit underproofed but my usual bread has a much more closed crumb so I’m not sure – what do others think? Texture was good and it tasted SO good!
I’m excited to try again – already mixed the levain for 2 loaves I can hopefully gift to friends this weekend.
by MaLasagna888
3 Comments
[Tartine country loaf](https://tartinebakery.com/stories/country-bread)
i would say it is just tiny tiny bit underproof, or you incorporated a lot of air bubbles during shaping. but after 200+ loaves, i realise that as long as it tastes good and the crumb has a nice texture, it’s fine 😀
have fun with the Tartine book!
Insanely good first attempt.
In case you want to reduce that bulk fermentation time a bit, I wrote up some tips after baking way too many of these: [https://www.reddit.com/r/Sourdough/comments/1bavidt/after_a_year_i_finally_debugged_the_tartine/](https://www.reddit.com/r/Sourdough/comments/1bavidt/after_a_year_i_finally_debugged_the_tartine/)
If you just use more starter (like, almost double) and increase your water temp (to nearly 100 degrees) you will dial in fast.