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 beautiful and flavorful bread ever. Step-by-step instructions with photos and stories of a group of committed test bakers make up 41 pages of the book. It is impossible for me to explain the art of making this bread in such depth. If you’re as excited and obsessed as I am to be able to bake their signature bread at home, buy the book. Instead of repeating their recipe, I’d like to act as another committed test baker by sharing my experience below, and include a few suggestions for bakers who don’t have access to the equipment mentioned in the book. I hope you take as much pleasure as I did in conquering this bread recipe.
