This is my go to recipe, the tartine country loaf. I expected these loaves to be way overproofed because the bulk ferment went a bit overboard, and then they spent almost 24 hours in the fridge because I was busy, but they turned out just gorgeous.
The crumb is probably the most evenly distributed I’ve ever made, texture is great, crust is crusty, just wonderful overall.
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Damn.
That’s a beautiful loaf! I’m so envious that you get to eat it!! I almost want you to post a soundbite of bite sound so I can live through you
