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March 06th, 2012 | Category: Bread
It could have risen a bit more. It should have had a more open crumb. And the "ears" would have definitely been more pronounced if I had scored the dough with a razor instead. But still, I can't believe this bread came out of my oven. Thanks to Chad Robertson and his detailed recipe, Tartine Bakery's Basic Country Bread, in his book "Tartine Bread", I baked the most ...