Tartine Country Loaf

I get asked all the time what Tobi’s bread recipe is. Full transparency, we follow Chad Robertson of Tartine’s recipe for his country loaf. It really is the best sourdough I’ve ever had, and when I travel it is one of the things I miss most. The rustic crust encases the most spongey tangy dough ever. It’s really heaven, and we eat it in every way (and every day) possible. Perhaps my favorite way of eating it though is most simply, fresh out of the oven with some high quality olive oil and some flakey sea salt.

If you would like to give this a try on your own, you can follow the recipe on their website here.