Tartine Bread just before going in the oven

Tartine Bread

Experiment with baking containers – the loaf on the right was baked in Le Creuset and the loaf on the left was baked in a cast-iron frying pan with a stainless steel bowl inverted overtop as a steam chamber.

Transfer to the hot cast-iron pan is made easier by putting the shaped loaf on parchment paper.

For more information about Tartine Bread, please see: Tartine Bread: 3rd time’s the charm (and 4th and…)