I finally tried Tartine country bread recipe (the boule with square scoring is the one). It is such a wonderful book full of great pointers, but I was intimidated for some ridiculous, complicated, and incomprehensible reasons 😆 It’s my favorite recipe now. I can’t achieve that wild crumb *yet* but the texture is insanely good, and least amount of time and effort needed.
I hate the indoor lighting, but I couldn’t wait till the morning to slice it open! 😆