Tartaine Crust Hartog
Published on Sat Nov 15 2025 14:16:17 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 420 | 65 |
| Wholemeal flour | 400 | 61.5 |
| White flour | 250 | 38.5 |
| Dried Active Yeast | 7 | 1 |
| Salt | 10 | 1.5 |
Timings
| Step | Time | | --- | --- | crust | Mixer | 10 mins| | First bulk rise | 60 mins | | Second bulk rise | 60 mins | | Proof outside of fridge | 60 mins | | Proof inside fridge | 24mins | | Bake* | 40 mins |
*Heat oven to 250 ºC and lower to 220 ºC for the last 10 mins. Add water to bottom of oven just when bread went in
Notes
- The crust looks similar to tartaine. High temperature + steam does the trick!
- Better crumb than other Hartog loafs, however hydration could go way higher!
- The flour was very old. Not sure if that's an issue.