I love the Tartine method. Letting the dough do it's bulk rise in a heavy glass or plastic container, and giving it a sort of "scoop and turn" every 30 minutes. By the end of 2-1/2 to 3 hours, it's ready to shape and do it's final rise. I do not use yeast, only my leaven from my sourdough starter...Yes, it's time consuming, but I usually have sewing/quilting work to do that allows me to make those stops every 30 min. Babies are getting cold!

• Reply