Sourdough Bread

Based on the Tartine basic country bread.From the book “Tartine Bread” (2010) by Chad Robertson.

A scaled down version to fit my appetite and my dutch oven. With the water in the leaven and starter, the dough ends up being around 77–78% hydration.

Ingredients ¶

• 80g of leaven
  • 10g sourdough starter/leaven
  • 40g water
  • 20g whole wheat flour
  • 20g wheat flour (T55/T550/Type 0)
• 360g wheat flour (T55/T550/Type 0)
• 40g whole wheat flour
• 300g water at 27°C for 75% hydration
• 9g salt
• optionally some rice flour for dusting

Instructions ¶

Prepare the leaven the night before by mixing about 10g of starter with 40g of water, 20g of whole wheat and 20g of wheat flour

The next day:

• add 80g of the leaven saving about 10g for the starter
• measure 280g of water
• add 360g of wheat flour and 40g of whole wheat flour
• mix thoroughly by hand
• let rest for about 30 minutes
• add 8g of salt with the remaining 20g of water
• incorporate the salt by squeezing the dough then fold the dough on top of itself
• let rest for about 30 minutes
• for the next 3 hours fold the dough every 30 minutes for a total of 6 times
  • stretch one side over the dough, turn 90° and repeat with the other 3 sides
  • or coil fold by stretching the middle up and letting it fold underneath then turning 90°, and repeating until the dough doesn’t stretch enough for an additional fold
  • 0:00 salt added
  • 0:30 1st set of folds
  • 1:00 2nd set of folds
  • 1:30 3rd set of folds
  • 2:00 4th set of folds
  • 2:30 5th set of folds
  • 3:00 6th set of folds
• after 3 hours allow the dough to finish its bulk fermentation
  • this is highly temperature dependent so just observe
  • should grow by about 20–30%
• at the end of the bulk fermentation pre-shape the dough
  • flour the top of the dough lightly if it is too sticky
  • pull the dough out the bowl onto a work surface, floured side down
  • pull the sides up together to the center
  • roll the dough over and into a ball
• allow to rest for 20–30 minutes
• shape the dough
  • flip the dough upside down
  • gently stretch it out
  • fold the third of the dough, closest to you, over the middle third
  • fold the third on one of the sides over the middle third then the remaining half over the middle
  • pull the side farthest from you over the other folds towards you
  • wrap the dough nearest to you up and over, rolling the dough away from you so the seam ends up on the bottom
  • cup your hands and pull the dough towards you to tighten
• dust your dough and your banneton with a 50/50 mixture of rice and wheat flour and put the dough to rest
  • it can now rise in a warm room for a few hours or in a fridge over night before baking

Baking ¶

• heat the oven to 260°C along with a dutch oven for about 20 minutes
• get the banneton with the dough ⊕I take the dough out once the oven has reached temp, although you could experiment with taking it out before and giving it a little final rise.
  
  
• pour it out onto a parchment paper and score the dough
• place the paper with the dough in the dutch oven with a lid
• lower temp to 230°C
• bake for 25 minutes with the lid
• then another 20 minutes without the lid or until reaches desired color

Elsewhere: Country Rye, Focaccia, Home, Sourdough