I recently tried a different version of Tartine-Style Country Bread, and today’s lunch featured it well. For those interested, here is the article by Trevor J. Wilson on the technique: http://www.breadwerx.com/make-tartine-style-country-bread-video/

This bread is light and crisp, very flavorful. My regular breads have plenty of whole wheat, whereas this one has only Spelt and Rye in a 2:1 ratio for whole grains (36%), and is a very wet dough, which can be difficult to handle. Fortunately, Trevor’s videos make it manageable.