Tartine’s Country BreadRecipe Source
Here's how Tim Wu rated their bake:
What went well?
Went fine; schedule necessitated putting in basement to slow bulk ferment
Adding whole rye makes dough very sticky, hard to work with, but flavor worth it. Either my starter is a little weak, or the Rye keeps things a bit denser, but good flavor.
Whole Wheat Flour
Unbleached White Bread Flour