Been perusing this again and it has inspired me.
I’m doing an experiment, the dough is 90% hydration and I’m going to let the autolyse go for 5-6 hours, then add salt and starter, bulk ferment and shaping in the evening, bake in the morning
I think it’s likely to be more or less a failure, but i realized that the loaves I’m getting from the tartine recipe look almost nothing like the ones in the book, so i gotta shake things up
I haven’t seen his YouTube channel yet, I’ll have to check it out. I just have immense respect for the admission that he isn’t a scientist and it’s all just his experience, but also the absurd detail that he goes into. Putting the instinctive knowledge built by decades of experience into words is such a gift
And absurd detail in anything is my jam