the folding process

shaped into a ball

shaped into a ball

proofing

my poor dutch oven

Made half the recipe to make one loaf instead of two.

I thought I killed it – I turned the oven on to warm up a little while the dough was rising, then forgot about it until it beeped to tell me it was 200 degrees in there!

I let the oven/dutch oven heat up too long and it was really smoky. This loaf could have used another 10 (?) minutes in the oven. The bottom crust was incredibly hard. Not sure how to fix that. Maybe I’ll just use the pizza stone next time and a steam tray. Baking sheet on top of the pizza stone? I also need to work on my “scoring” skills.

I’m daydreaming about making sourdough pretzels now. I always get ahead of myself. I should get this recipe down before I start tweaking others.

Link: Tartine’s Country Bread