Tartine Bread

[TexLaw]

@beginish, that looks like a little piece of Heaven on your counter, almost (almost!) too pretty to eat.

 

[beginish]

What a great looking loaf Bob! Getting a 70% whole wheat dough to rise without any commercial yeast is not easy.

I've been baking from Ken Forkish's book for a year or so, using my own starter. His loaves with a mix of whole wheat and white flour are tasty and easy to make with his detailed directions. After visiting Tartine bakery in San Frisco twice and buying both the country boule and the whole wheat boule, I've been trying to recreate the flavors of Tartine's whole wheat boule. It is probably the best bread I've ever eaten.

I find that the Forkish method is a great gateway to this type of baking. The recipes are obsessively detailed but easier to pull off, especially with the yeast and hybrid doughs. Tartine is harder with its reliance on sourdough only for leavening, but yields phenomenal bread taste wise.

@beginish, that looks like a little piece of Heaven on your counter, almost (almost!) too pretty to eat.

It almost was....