Tartine Bread’s Rye Bread. I let this cool a bit too long - had to bake it a day and a half in advance because of scheduling, so that it became a bit TOO stale. I really think I prefer eating bread within an hour or two of baking - sure, because it hasn’t cooled and cooked through inside enough (moisture and steam), it doesn’t cut well, but moist bread is its own sort of wonder, you know? The flavor was really subdued - not too overly sour, and the rye came through a little at the end.
Coming up this week is Tartine Bread’s semolina bread. I also am thinking of maybe trying out some sourdough english muffins, as well as making some other shapes of bread (fendu or the lovely fougasse).
Submitted to yeastspotting.