Very nice! Well done.

A little hard to tell from the crumb (looks like there is a line of larger bubbles), so my instinct is that it could ferment for a little bit longer, and that will make it less dense.

Here's the official Tartine recipe: https://tartinebakery.com/stories/country-bread

Beautiful breads Sneekee!

What is the difference and which one did you like the most?

Doesn't look too disastrous?

Lovely blisters and colour on this one Sneekee!

Beautiful loaf, inside and out! Lovely stuff.

I also like that style of scoring, think it makes for a most attractive loaf. If you ever end up making two loaves at once, do try out that score on the one loaf and an 'ear' score on the second loaf. You'll get a different 'lift' and interior, and its just a fun thing to try out and see.

Beautiful. So... this was your usual FWSY, but it tasted Tartine-like, or did you follow the Tartine recipe?

Yes, you can!

Simply use some to start an off shoot (which will become the levain for your bake). Most starters adapt well to all kinds of flour, but do tend to do better on whole grain, so something like whole wheat is a good place to start.

Lovely colour and appearance! I guess 5 months gave your starter enough time to be a great starter.

These are some great breads and this might be one of those bakes that you remember for years to come.

It is a bit contradictory when you think about it to have open crumb and bread that is a little dense because really what we're after is something that feels light in the hand and also light in the mouth.

I do know that when I have a very large batch of dough that it does ferment more rapidly than if it's two smaller pieces of dough. So maybe that is what you experienced here?

I was like you for a long time, especially since at the time I had a round Dutch oven. But, since getting batard bannetons as well I've loved the taller loaves I get with more loft to them.

Looking forward to posts about what you can come up with using this!

Lots of interesting reading for you: https://breadtopia.com/freezing-sourdough-bread-dough/

For a super lazy approach the most common method isn't even in the list above - parbake

Have been enjoying your breads and it has been great for the group.

Would you mind saying a little bit about each bread, like what recipe you used and your thoughts about each bread?

Think it is a lot more interesting that way than just photos of good looking bread. Thanks for your posts!

Lovely breads, how did you find the baguette shaping?

Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.

Now you're giving me great ideas... 😁😮

Did it work?

Well done, it's been lovely to see the resolution!

Pretty amazing! And even more amazing, because they're whole spelt. You should really do it again...