First time in a long time I’ve made the tartine country loaf and actually followed the recipe. God, it’s so good. The way the dough feels, the sheen on the crust, the smell is incredible, just an absolutely fantastic recipe

(I will admit they look pretty underproofed, this recipe usually doesn’t have that vigorous of oven spring or a big ear, but I was impatient)

My shaping was also mediocre at best

Loaf 1: 15 hour cold proof

Loaf 2: 16ish hours

  • Treczoks@lemmy.worldEnglish
    1·
    16 days ago

    Cooking is Art, Baking is Science.

    If you want to get anywhere in baking, take a proven recipe and stick to it to the letter. If it says “lick the loaf”, do it, it has a reason…

    • sneekee_snek_17@lemmy.worldOPEnglish
      3·
      16 days ago

      I mean, that being said, once you get a good guy feeling for the process you can improv pretty well

      But as a general rule I 100% agree

          • Treczoks@lemmy.worldEnglish
            1·
            15 days ago

            There still is a difference between closely following a recipe and being able to wing it.

            • sneekee_snek_17@lemmy.worldOPEnglish
              1·
              15 days ago

              The post before this one was without a recipe

              In fairness, though, I have this one largely memorized, so anytime I don’t use a recipe it’s more like, “A jazz rendition of the Tartine country loaf”