My bad.....found a neglected, unfed sourdough start in the door of the outside fridge. I brought it back with some feedings and wanted to see if it had enough oomph to actually make a bread so started in on this project I've been meaning to get to. It wound up being a 2 day process as I ran out of time the first day so tossed partially risen dough in the fridge to retard it until today. It was very wet and spongy so I was having doubts but the recipe worked out and I'm impressed with my first ever attempt at sourdough bread. I can honestly say it wont be my last loaf....this stuff is amazing. Not a fan of MS but ran across the recipe in her mag and liberated it. To complex IMO to type out so here is the link http://www.marthastewart.com/907240/chad-robertsons-tartine-country-bread
very wet shaggy dough
after the nights retard
removed lid to finish after 20 minutes at 450 degrees in the DO
25 minutes more resulted in a nicely browned top
better than expected....delicious chew & taste
very wet shaggy dough
after the nights retard
removed lid to finish after 20 minutes at 450 degrees in the DO
25 minutes more resulted in a nicely browned top
better than expected....delicious chew & taste
