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