My first load using the Tartine country loaf recipe and a week old starter! I’m pretty impressed with how it’s turned out, I was expecting a flat doughy mess but it’s soft and crusty and delicious! I let it rise in the fridge overnight and baked it first thing in the morning (I woke up multiple times during the night thinking about my bread). I’m so new to sourdough and am not really sure why this worked out so well – I’m sure I can improve my shaping skills for example. As a seasoned sourdougher tell me how I can improve or just info dump about something you notice 💕
by natcini99
4 Comments
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You’re hooked now!
better mine ，lol
Looks great! I’d recommend you try extending your bulk fermentation time and see what happens. I think it can go up some more