I’ll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.
One thing I’ve never quite figured out, though, is how to easily and reliably shape batards. Like, I get it done, but it feels like I do it slightly differently every time
It’s been a minute since I used my Dutch oven, it scorched the bottom a bit, but it’s good overall
Looks yummy!