I’ve experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can’t beat the tartine country loaf. It’s just so damn good.

  • sneekee_snek_17OPEnglish
    1·
    6 days ago

    Thanks, this was a big batch, multiplied everything by 1.75, was a real forearm workout mixing it.

    Overall it turned out quite nicely. Nice variety of colors and the crumb is the perfect texture.

    Of course, I’m always chasing that beautifully airy, perfect loaf, but this is a pretty comfortable plateau I’m at