My last batch was an abject failure, and then was followed by these absolute BEAUTIES.
Everything about them is near perfect, it’s the best I’ve ever made.
Followed the tartine county loaf recipe, but my kitchen was quite warm so the bulk ferment went a bit further than I have been letting it go.
I’m tickled pink.
These are kind of an anomaly, because the scores were relatively shallow, but in general I score in a ) shape, with the razor at like 45-60° to the surface of the bread