I mean, as long as no one has a problem with it, I’ll keep posting my bread. I just don’t want to spam the sub if it’s not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn’t disappoint
The tartine instructions are extremely verbose, I’m happy to answer any questions
1 point
I’ve never attempted anything like this, I will look more closely this weekend. 2000g of flour in step one seems huge!
Thank you so much for sharing.