Bread No. 2—Tartine country bread

Notes

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

Written by Daniel Apt, who likes design, code and bread.
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