i’ve posted about bread before on this blog, back when i was baking with omar on a regular basis. i loved making bread, loved the thrill of opening the oven when the timer went off and getting to see how it turned out. our successes were mixed back then, in terms of shape, how well it rose, etc. the flavor was pretty consistent, but depending on the weather and our adherence to the fussiness laid out in the Tartine Bread book, it wasn’t always what we were hoping for. basically, if you weren’t willing to babysit, it was anyone’s guess.
but i’m not going to tell you how the Tartine Bread book suggests you make it — i’m going to tell you how i make it (and it’s a lot lower maintenance with fantastic results). i don’t own the book anymore (it was omar’s) and i bought a copy for my dad, but it’s 2,000 miles away in WI. This is an approximation of a memory, i guess. chad robertson gave me some directions, and without him i probably would have been lost. but i figured out an alternate route to get there.
we baked this bread for a solid year, but then my new job at my life, and omar and i weren’t roommates anymore. i attempted to show my friend charlie how to make bread, and it flopped, horribly, for the first time. and i took a long hiatus from bread baking.