Just for fun, I made a 1.8× batch of the tartine country loaf, but still made two loaves.

Overall they’re great, if a bit dense. I theorize that the mass of the dough makes a more open crumb difficult at this size, but it could also just as easily be any of the more normal reasons.

Amazing the difference photographing in sunlight makes

  • sneekee_snek_17OPEnglish
    2·
    2 months ago

    I’m sure you could, if you baked it at like 425-450, but in my opinion you get the best loaf by riding the line between browned and charred as close as you possibly can

    I aim for as dark as I can get without tasting bitterness