Two of the four loaves I made this weekend. I am pretty happy with the way these turned out, and have started give them out to folks to get feedback for a possible future venture down the road. At the moment though its purely experimenting and learning.
This week I got a lesson on how the weather can play a part. I made my starter at around 7pm and by 10:30 that night it was ready. I normally let the starter rise about 8 hours or so, but because of the warm weather it was ready in more than half the time. After the bulk rise and kneading, I retarded the dough in the fridge over night and baked it the next morning. The basic country dough recipe in the Tartine book makes two loaves, but I started making smaller loaves and adjusting the cooking time to compensate (for these I did 15 mins in the cast iron dutch oven covered, and 15 uncovered at 450).

Two of the four loaves I made this weekend. I am pretty happy with the way these turned out, and have started give them out to folks to get feedback for a possible future venture down the road. At the moment though its purely experimenting and learning.

This week I got a lesson on how the weather can play a part. I made my starter at around 7pm and by 10:30 that night it was ready. I normally let the starter rise about 8 hours or so, but because of the warm weather it was ready in more than half the time. After the bulk rise and kneading, I retarded the dough in the fridge over night and baked it the next morning. The basic country dough recipe in the Tartine book makes two loaves, but I started making smaller loaves and adjusting the cooking time to compensate (for these I did 15 mins in the cast iron dutch oven covered, and 15 uncovered at 450).