Tartine Country Bread
Published on Thu May 17 2018 23:03:27 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 700+50 | 75 |
| Wholemeal flour | 100 | 10 |
| White bread flour | 1,350 | 90 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 30mins |
| Bulk rise | 3.5hrs |
| Bench rest | 30mins |
| Proof in fridge | 8–9hrs |
| Bake | 40mins |
Notes
- Need to find out if great crust / texture is because it's more white flour, or because it was proofed in the fridge.