I've never gotten this combination of good oven spring and a nicely steamed loaf at the same time.
Add to that the flavor that the Tartine country loaf has, I'm really, really proud of this one. 
Not a perfectly distributed crumb, but considering how gassy it was after the bulk ferment ran away, I'm happy with it
Yeah, 'sweet' is definitely over the top, but it's hard to convey the specific smell of a young, active, recently fed starter, so I get why he went with it
I've never heard of that levain, but my sourdough experience is almost exclusively regular bread
Correct, not sour. The starter barely starts to expand when you mix the final dough
The recipe in the book is called that, it's because feeding the starter twice makes it much, like, softer? Flavor-wise
Starter
100g starter, 400g water, 300g AP, 100g whole wheat. Put in oven with the light on for ~3 hours. Fed again, about the same numbers, back in the oven for another 3ish hours
Autolyse, 600g water, 700g AP, left that for like two hours.
Final mix, added 20g salt, 1/2tsp yeast, mixed well, then added 300ish grams of starter.
Folded like four times over the first hour, then let the bulk fermentation go a little over, maybe two or three hours in a warm room.
Very gently shaped into boules and put them in the fridge for a few hours until baking.
In a Dutch oven at 500°F with a handful of ice cubes, then out of the Dutch oven for another 20
It looks fantastic, honestly. One of my best ever, all around
for the levain: 100 g mature active sourdough starter 400 g unbleached all-purpose flour 100 g whole wheat flour 400 g lukewarm water
for the final dough: 900 g unbleached all-purpose flour 700 g water (warmed to about quite warm) 20g table salt 500g (about 1 pound) bacon, fried to crispy, and then crumbled (think this is 500g uncooked, I'm not sure, I made like a pound and a half) 4 T reserved bacon fat 305 g of the levain . Mix the levain ingredients in a medium bowl, cover with plastic wrap, and let sit for about 10 hours, until bubbly. In a large bowl mix the flours and water by hand until just incorporated. Cover and let it rest for 20 to 30 minutes (that is the autolyse step). . Sprinkle the salt all over the flour mixture, then add the levain. Using wet hands to prevent the dough from sticking, mix the dough by pinching it to distribute the salt. Cover and rest for 10 minutes. . Spread the bacon fat over the dough and add the crumbled bacon. Using the pincer method alternating with folding, mix all of the ingredients in the bucket. Cover the dough with plastic wrap, and let it sit for 30 minutes. In the next 2 hours, stretch and fold the dough 4 times, every 30 minutes. Cover and let rest at room temperature for 12 hours, until about tripled in volume.
Gently shape the dough into a loose boule. Flour a banneton, shape the dough into a medium tight ball and place it seam side down into the proofing banneton. Cover with oiled plastic wrap. Let the loaves proof for about 4 hours, depending on the room temperature.
About 45 minutes before baking, heat the oven to 475 degrees F with an empty covered Dutch oven placed on the middle rack.
Remove the Dutch oven from the oven and remove the lid. Place a piece of parchment over the banneton with the proofed bread inside, and a flat baking sheet over it. Flip the dough over, remove the basket, and place the shaped boule in the Dutch oven using the parchment to help move it. The paper can stay in during baking. Cover the Dutch oven and place it in the hot oven. Wet the lid of the Dutch oven, and quickly use it to cover it. Alternatively, you can use your own favorite method to generate steam during baking.
Bake covered for 30 minutes, and then uncover it and bake it for 15 to 20 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is a deep brown.
[My ingredient alterations in italics]
Bought some thick-ass deli bacon for this, and hoo boy, does it seem like it paid off.
This is the FWSY recipe, modified slightly to compress the schedule. I'll post the original recipe below, but basically I feed the starter at 4:30am (infants, gotta love em), then put it in the oven with the light on. Next alteration was including 300g of starter instead of the 200? I think, that's called for..... and I doubled the bacon grease. I'm here for a good time, not a long time.
Anyways, I haven't cut it open yet, but this was a beautifully steamed loaf, probably the shiniest I've ever baked.
I'll be honest, I'm quite proud of this one. It also smells HEAVENLY.
For what it's worth, the 2000g is only if you're starting from scratch, with no starter
If you're into the harder stuff, I've got some bacon bread proofing as we speak
I will do no such thing. Good luck with NNN
The tartine instructions are extremely verbose, I'm happy to answer any questions
This is the partner to my recent tartine country loaf, proofed in the fridge for like 36 hours. Bit much, it seems
I mean, as long as no one has a problem with it, I'll keep posting my bread. I just don't want to spam the sub if it's not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn't disappoint
This one was interesting, but I probably won't make it again. It smells a little........footy, and the flavor isn't my jam
This is the first time I've made this recipe, but it seems pretty good. The flavor isn't as good as the tartine country loaf, but good all-around
I'll say, I prefer the flavor of the Tartine country loaf, but this recipe gets great oven spring every time, I love it.
One thing I've never quite figured out, though, is how to easily and reliably shape batards. Like, I get it done, but it feels like I do it slightly differently every time
Title pretty much says it all. I'm trying to find a current limiting ballast for a solid state tesla coil, and this has the right size and current draw, but I'd like to eliminate the motor screaming, if possible.
Thoughts?
So the lone LED in the middle, with two resistors, is going to be on all the time, as a night light to the night light.
If the rest of the LEDs are on a switch, will I have to run two completely separate wires for the single LED, isolating it on its own circuit?
I'm tentatively planning on doing that, using heat shrink or something like that to tidy up the wires, then use two DC barrel jacks to connect each set of wires to the board. Are there any potential problems with this plan?
This was the tartine recipe