Country Loaf - 2 Pack

The cornerstone Tartine loaf. A super-wet, long-fermented bread inspired by pre-industrial French methods and techniques. Country bread is always naturally leavened with a starter they feed several times per day in order to cultivate particular flavor and leavening properties. The ingredients are flour, water, and salt. The flour we use is fresh-milled from single-variety grains. It is not refined, only lightly sifted to remove the coarsest part of the bran, so it retains almost all of the natural germ, oils and bran found in the whole grain.

Country bread is defined by its lacy, open crumb, its crisp, dark, shattering crust, and a taste that balances the fresh, earthy, sweet flavors of the grain with some light lactic and acidic flavors from the fermentation. Country bread can be eaten fresh or toasted for up to a week. After that it can be used for croutons, bread crumbs, or as a thickener for soups or sauces.

Tartine Bakery was founded by Elisabeth Prueitt and Chad Robertson in San Francisco’s Mission District in 2002, and since then it’s gone down as one of the most beloved and influential bakeries in America. Fresh breads and baked goods emerge from their ovens at 3:30 every day, and locals and tourists alike line up for their country loaves, sweet treats and morning buns. Prueitt and Robertson aren’t afraid to push the boundaries around sustainability and ingredient sourcing, and are constantly innovating the artisanal bread-baking process. It’s no wonder their five books have won numerous awards, with two more in production.