Sourdough Bread

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

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:

Baking