I am Apt

Bread No. 2—Tartine country bread

Published on Mon Jan 29 2018 00:04:26 GMT+0000 (Coordinated Universal Time)


  1. The bulk rise was turned every 30 minutes for the first 2 hours. Then left to rest for 2 hours.
  2. Proofing was done in fridge, for 4 hours.
  3. Crust was a bit too burnt, consider lowering after 20 mins to 225Cº