Using Chad Robertson's book, Tartine bread, I tried again for a fourth time to make an honest Tartine bread. This time though I followed my friend MC's latest adaption, using both a hot and cold oven, and with exceptional results!

Rather then just white flour, I went for the whole-wheat version of the basic country loaf, but included some add-ins;  soy bean and flax seed, borrowed from the Bourke Street bakery book. As well, I used a 100% hydrated levain and calculated the numbers on a spreadsheet calculator. Instead of adding in the final 50 extra grams of water, I left it out. The dough felt just right and I just used my own intuition on this part of the bake.

I made the dough with the 40 minute autolyse process, and mixed it in my Kitchen Aid, put in my salt and add-ins last. I let the loaf rise for about 40 minutes, gave it a fold and went out for a quick dinner. On my return, I gave it another fold and let it go for about one more hour, even though it was really rising quite fast, even with the cooler temperatures we have been having here. The dough was split in to two loaves, pre-shaped, left to rest about 25 minutes, given a final shape, and then retarded overnight.

                                                            "Hot oven"

Next day I baked two loafs, one in my Cusisinart oven, the other using my mainstay stove. Put the second loaf into a cold oven, placed it into a creuset pot with the temperature set at 470 F degrees, and let it bake about 45 minutes. Then I removed the lid, giving it another 20 minutes to get some color.

                                                          "Cold Oven"

All in all this latest by far is the best I made from all of my Tartine loaves, and I am sure I will revisit this books fine recipes again. And why not, if not just for a tweak and peek!