Those are very good. I like Tartine, but I had a lot of trouble with consistence. I have since switched to Ken Forkish and have had better luck.
Kitchen-Anybody3552
Did you use starter or make his levain?
Kitchen-Anybody3552
I made that recipe for the first time yesterday and just used my starter without preparing a levain per se. I shaped each loaf differently and prob over fermented just a bit. The loaf I shaped with more folds and a tighter roll up, had better oven spring. They both were delicious and looked like yours! I’m anxious to try again soon as I love the higher hydration.
Simple_Moose4738
I want a full on half loaf crumb shot.
Abi_giggles
Looks gorgeous
BudgetPrestigious704
Wow! Looks exactly like the Tartine book pics. Nicely done!
8 Comments
[Full recipe here](https://tartinebakery.com/stories/country-bread)
I always come back to tartine.
Those are very good. I like Tartine, but I had a lot of trouble with consistence. I have since switched to Ken Forkish and have had better luck.
Did you use starter or make his levain?
I made that recipe for the first time yesterday and just used my starter without preparing a levain per se. I shaped each loaf differently and prob over fermented just a bit. The loaf I shaped with more folds and a tighter roll up, had better oven spring. They both were delicious and looked like yours! I’m anxious to try again soon as I love the higher hydration.
I want a full on half loaf crumb shot.
Looks gorgeous
Wow! Looks exactly like the Tartine book pics. Nicely done!