Thank you, and you’re correct! I use the Tartine recipe ratios as a base but I have my own workflow that lets me get things done with about half the kitchen time.
Lovely crumb on it, it looks like it got a phenomenal rise! And what a wonderful ear the vent developed, the swooshing flourish is a good touch, you must have gotten a good bit of surface tension for it to peel back like that so well.
Thank you! I have spent a lot of time and energy learning how to get my loaves how I want them. Lots of surface tension and lots of lamination help to get the insides and outsides of the loaves to look like this.
Thanks for being so kind! Prepping bread so it comes out of the oven first thing Monday morning is one of the little things that helps me start the week on the right foot.
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