First time in a long time I've made the tartine country loaf and actually followed the recipe. God, it's so good. The way the dough feels, the sheen on the crust, the smell is incredible, just an absolutely fantastic recipe
(I will admit they look pretty underproofed, this recipe usually doesn't have that vigorous of oven spring or a big ear, but I was impatient)
My shaping was also mediocre at best
Loaf 1: 15 hour cold proof
Loaf 2: 16ish hours
Beautiful breads! Have you changed your flour with the move to the new place?
Not really, I've used the store brand all purpose, but this one is exclusively king arthur bread and whole wheat, since I'm doing a side-by-side comparison with a buddy to diagnose any issues with his technique