am 3. Januar 2013
Tartine Bread describes the process of making the country loaf bread in detail: it describes the different states of the dough (from starter to forming the bread) and what the dough should look like at each stage. Lots of photos support the description.
At the end some variations of the basic bread and recipes for left-over bread are provided.
This book helped me handling the extremely hydrated dough and at producing well-tasting bread, but at some points, my lacking the intuition of a baker lead to bad results.