I have attempted to bake Tartine's basic counry bread with some success (but with definate room for improvement - I've only made 3 attempts so far).
The taste is good and the crumb ok (although I have not achieved the large irregular holes shown in the book yet).
My biggest stumbling block at the moment is the crust. For those of you not familiar with the Tartine method, Chad Robertsen advocates the use of a dutch oven for baking the bread (with the lid on for the first 20 mins. of baking, and removed for the last 20-25 mins.) Oven temp. = 500f, reduced to 450f when the bread enters the oven.
I am currently using a deep glass pyrex dish with lid, while I save up for a cast iron dutch oven (they’re expensive up here in northern Europe!), which may well be significant.
Using this method, I get bread with a fairly crisp crust, but again, nothing like that shown in the book, and the real problem is that after only a few hours after the bread has cooled, the crust becomes soft.
If anyone has any good ideas tips or theories, they would be greatly appreciated.