My starter died a while back, so I cultivated a new one. While it worked, it worked SLOWLY… It took maybe 8 hours to bulk proof to the level I wanted. So I needed it up.
Instead of leaving it in the fridge, I fed it and discarded a couple of times a day for 2 days until it was really cooking and these guys fermented in something like 4 hours!
Big blisters, nice spring! I’m happy with it…
I was only able to do 2 stretch and fold, wich may be explains the gaps in the crumb, but I’m over the moon about it.
I’m back, baby!
Recipe: Tartine Country Bread.
by rockitchen
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Here is a handy dandy [link to that recipe](https://tartinebakery.com/stories/country-bread)!