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Tartine Country Bread

Published on Thu May 17 2018 23:03:27 GMT+0000 (Coordinated Universal Time)

Great bubbles when proofing

The crust of the Tartine Country Bread

The crumb of the Tartine Country Bread

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


Step Time
Autolyse 30mins
Bulk rise 3.5hrs
Bench rest 30mins
Proof in fridge 8–9hrs
Bake 40mins


  1. Need to find out if great crust / texture is because it's more white flour, or because it was proofed in the fridge.