Followed Tartines country bread recipe with guidance from The Sourdough Journey! https://tartinebakery.com/stories/country-bread

Bulk fermented for ~5.5 hours at 78-80 degrees – satisfied the following checks: not sticky, jiggly, pulled from the edge of the bowl. Starter is a new home grown starter (15 days old at time of bulk ferment; has been doubling in size for a full week)

Baked in a Dutch oven (preheated for 30 mins at 500) lid on for 20, lid off for 30 (until I was happy with the color). Crumb is a little gummy and the bottom was very difficult to slice through 😂 toasted my slice and she is delicious! Slightly tangy

by Any-Woodpecker6243

11 Comments

  1. AutoModerator

    **Hello Any-Woodpecker6243,**

    **I’M A BOT – I HAVEN’T READ YOUR THREAD & I’M NOT REMOVING IT. GENERAL [RULE 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) REMINDER FOR ALL.** 🙂

    **Sourdough Bake photos & videos** are removed if **Rule 5** isn’t met (**include ingredients & process**). If yours is removed, we confirm by modmail.

    **Need help or feedback?** Be clear & specific, include a crumbshot. Read [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) 🙂 .

    ***

    Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough).

    – #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
    [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*

  2. Any-Woodpecker6243

    Used KAF Organic bread flour and stop and shop brand whole wheat.

    ETA:
    – 5 stretch and folds during bulk ferment
    – final proof was in the fridge overnight
    – added ice cubes to my DO during baking

  3. What kind of loser makes a perfect loaf on their first try amirite?! Everyone point and laugh at this beautiful bread!

  4. Jazzlike_Camera_5782

    Looks great! I prefer a more open crumb but this looks delicious. How’s it taste?

  5. theSourdoughNeighbor

    Crumb looks great and well-fermented. Great job as your 1st loaf! I personally prefer this over the super open crumb and it’s usually what I aim for when baking my loaves.

  6. LilacNites777

    That looks amazing! Congrats! One trick I read about and have since tried, I put a pizza stone on the rack below the rack my bread is sitting on. The bottom still gets browned, but isn’t that hard and crunchy like when I don’t use the pizza stone. ( I’m pretty sure I read you can use a pan with some water in it if you don’t have a pizza stone)

Write A Comment