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 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.
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.
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