Tartine Country Bread
Published on Sun Jan 28 2018 01:06:32 GMT+0000 (Coordinated Universal Time)Starter (1 week)
Equal amounts of water and a 50/50 wholemeal/white flour mix. Discard 80% daily and replenish with equal amounts of water and flour mix.
Leven (8 hours, overnight)
The night before, discard 80% and add 200g of 26Cº water and 200g of the 50/50 wholemeal/white flour mix.
Dough (5 minutes + 25–40 minute rest)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water (27Cº) | 700 plus 50 | 75 |
| Leaven | 200 | 50 |
| Total flour | 1,000 | 50 |
| White flour | 900 | 90 |
| Wholemeal flour | 100 | 10 |
| Salt | 20 | 2 |
Mix in large bowl
- Add water
- Add leaven
- Add & mix flour till no dry bits left
- Rest for 25-40 minutes
- Add salt and extra 50g of water
Bulk rise (3-4 hours)
Every half hour, turn dough. Wet hand to prevent sticking.
Initial shaping (10 minutes + 20–30 minutes bench rest)
Place on unfloured worktop. Sprinkle with flour and shape into rounds. Leave to rest.
Final shaping (5 minutes)
Shape into rounds
Proofing (3–4 hours)
Baking (2 × 35 mins)
First 20 mins on 265Cº, last 20 mins on 235Cº