VERY fussy bread

I have been baking bread since I was eight (?).  Amost forty years.  I know what I like in an everyday bread and I usually make that.  Sometimes I try something new.  

Usually something that is artisanal.  I picked up Tartine Bread by Chad Robertson from the library because the pictures are lovely and is is an artisanal bread book that uses a starter.  A sourdough.  I find most bakers who write cooks usually make sourdough or a desem much too hard.  I am not saying it is easy but it is yeastie beasties.  You treat them with kindness and you will get a lovely bread.  I use them every bake now and my bread does not usually taste too sour, to my Beloved's regret.

And I am not saying you do not make a lovely loaf with this book, but the flavor is just not worth all the extra fuss.  My Beloved was watching me bake (knowing what I do normally) and kept saying "fussy bread.  fussy bread."  The flavor is good so I would use the porportions again:

700 grams water

200 grams leaven (soudough)

900 grams white flour

100 grams whole wheat flour (1000 grams flour total)

20 grams salt

But I am going to work on the fussiness.

Bread is not fussy.  

But the people work with at work are looking forward to my rejections.  Butter will be brought tommorrow for one of the loaves because I am going to try again with much less fussiness.  I will let you know how it goes.