Tartine Bread
Baking and Desserts | American cuisine
⏳ Time
3 hours + 8 hours
🥕 Ingredients
4
🍽️ Servings
8
Description
Recipe by John Smith.
Ingredients
- Sourdough Bread - 0 fl oz
- Wheat Flour - 20.1 oz
- Wheat Flour - 1.1 oz
- Salt - 0.4 oz
Step by Step guide
Step 1
Prepare the sponge. Dissolve the starter in 100 ml of room temperature water. Then, once it is well frothy, add 100 g of bread flour. Mix until smooth and let it ferment at room temperature until it increases in volume by 20%. The sponge should develop a milky-cream aroma with fruity notes, without any signs of sour dough smell. The fermentation will take 2 hours at a temperature of 24-79°F, 3 hours at 22-75°F, or up to 8 hours at 64°F.
Step 2
Prepare the dough. Dissolve the starter in 350 ml of room temperature water (77°F). Combine 470 g of bread flour and 50 g of whole grain flour. Pour the starter mixture into the flour and mix well, then cover with plastic wrap and let it rest for 25-40 minutes for autolyse (to allow the proteins to hydrate).
Step 3
After the autolyse, knead the dough for about 5-8 minutes until it becomes smooth and uniform.
Step 4
Add another 50 ml of room temperature water and salt to the dough, mix, and knead the dough by stretching and folding it with your hands to develop the gluten: at first, the dough will be very sticky, but by the end, it will come together, stop sticking to your hands, while still remaining fairly sticky.
Step 5
Place the dough in a container covered with a lid or plastic wrap to ferment for 4 hours at a temperature of 26-82°F. Fold the dough every hour during fermentation to help further develop the gluten.
Step 6
Shape the dough and place it seam side up in a proofing basket.
Step 7
Place the bread basket in plastic wrap and put it in the refrigerator for an overnight proofing (for 8-12 hours at a temperature of 13-18°C). Alternatively, you can proof it in a warm environment for 3-4 hours at a temperature of 25-28°C; in this case, the bread should be baked immediately after proofing.
Step 8
After overnight proofing, allow the bread to warm at room temperature for 1-2 hours, depending on the appearance of the dough: it should increase in volume by 2-2.5 times.
Step 9
Make a lengthwise cut right down the center of the dough so that the bread opens up beautifully while baking.
Step 10
Bake the preparation for 45 minutes. The first 15 minutes in a preheated oven at 240°C with steam, then reduce the temperature to 200°C and continue baking until fully cooked.
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