My copy of Tartine has been used extensively, and the pages show signs of its frequent reference in the kitchen. Tartine, both the restaurant and the book, came to my attention on a 2018 trip to San Francisco, as a friend I visited spent his morning turning dough while I had a coffee. I then went to the bakery itself before I left for the airport. The focus of these notes will be to document my own process and how I specifically go about making bread in my day to day life. A few pears were given to me from the tree in my mother's yard, and my first step will be to make the jam recipe, which I have long wanted to try, but that I never found the motivation to make.
The flush of initial interest in this book and in learning to bake with natural leaven carried me through many more of these recipes than I subsequently revisited. I am circling back now to create documentation and processes for the operation of my kitchen in order to do more of those once tried recipes more consistently.
❓Do you add the salt and water, as in the country loaf, to the croissant dough?