Wholemeal Sourdough (Tartine)
Published on Sat Mar 10 2018 17:56:23 GMT+0000 (Coordinated Universal Time)
| Ingredient | Quantity (g) | Baker's Percentage (%) |
|---|---|---|
| Water | 1150 + 50 | 80 |
| Wholemeal flour | 1050 | 70 |
| White bread flour | 450 | 30 |
| Salt | 30 | 2 |
| Levain | 300 | 20 |
Timings
| Step | Time |
|---|---|
| Autolyse | 1hr |
| Bulk rise | 4hrs |
| Bench rest | 30mins |
| Proof | 4hrs |
| Bake | 40mins |
Notes
- Great crumb.
- Final shaping went very well—don't cheat the shaping with wet hands.
- Let the counter help make the tension during final shaping.