As usual, recipe is the tartine country loaf, this was another 1.5× batch. I shaped them a little on the early side, but left them on the counter another two or three hours, then they spent about 12 hours in the fridge. Aside from wanting a little more airy crumb, I have very little to complain about
Well thank you, I’ll always be chasing the perfect loaf, but I am pleased with these overall
If this isn’t the perfect loaf then what would you like to change about it?
I’d like slightly larger and more evenly spaced holes in the crumb, a slightly deeper score probably would’ve been better, and the oven temp was just a hair too hot, so the ear got scorched while the rest was appropriately browned.
They also ended up kinda flat, rather than round in profile