More active starter (actually feeding it properly) and a long proof in the fridge. I’d attribute the nice oven spring and open crumb to the starter.
I’m beginning to suspect that the recipe for the tartine country loaf in the book isn’t exactly what they use in store. Understandably it would be optimized for a residential fridge and oven, but i just cannot get more open crumb than this
No problem, I’ve tried a lot of sourdough recipes, and the combination of pictures and extremely thorough instructions make this one the best I’ve ever used
More active starter (actually feeding it properly) and a long proof in the fridge. I’d attribute the nice oven spring and open crumb to the starter.
I’m beginning to suspect that the recipe for the tartine country loaf in the book isn’t exactly what they use in store. Understandably it would be optimized for a residential fridge and oven, but i just cannot get more open crumb than this
Do you have some way of sharing that recipe? Or at least where it’s from?
https://share.google/2uLb8nd4Qq6twHfV6
That’s the website
Tartine Bread By Chad Robertson https://share.google/BeRlMHpLXVIz6qvav
That’s the book i have. They’re both quite long-winded, but if you can muddle through it the results are great
Fantastic! Thanks a lot for sharing!
No problem, I’ve tried a lot of sourdough recipes, and the combination of pictures and extremely thorough instructions make this one the best I’ve ever used
Heh, maybe it was the lighting but was also trying to ask if the one with the darker crumb has more whole-wheat?
Oh, yeah that’s just lighting. All four loaves were the same batch. 1800g bread flour, 200g whole wheat