Tartine Sourdough (third attempt)

April 30th, 2020

  • 450 grams bread flour
  • 50 grams whole-wheat flour
  • 20 grams fine sea salt
  • rice and/or whole-wheat flour for dusting
  1. Add the bread flour and whole-wheat flour until now streaks of dry flour remain. The dough will be sticky and ragged. Let rest towel-covered for 25 to 40 minutes at room temperature.
  2. Add salt and 50 grams warm water, using your hands to integrate thoroughly, keep mixing until the dough comes back together.
  3. Cover with a towel and transfer to a warm environment, such as your turned-off oven with the light on. Rise for 3 hours. Every 30 minutes, perform stretch-and-folds. (Wet your hand with water, pull up the edge of the dough and stretch. Before it breaks, fold it over the dough straight across. Do this four times total on the four sides of your dough.) At the end, the dough should be billowy.
  4. Transfer dough to a work surface and work into a taut ball, using flour as needed. Let rest towel-covered for 30 minutes.
    Use rice and/or whole-wheat flour to dust bread-proofing baskets.
  5. Fold the dough like you are folding a piece of paper in on itself from all 4 sides. Shape into a taut ball.
  6. Transfer round, seam-side up, into the prepared basket. Let the dough rise for 10 to 12 hours in the refrigerator.
  7. Remove dough from the refrigerator and allow it to return to room temperature. Place a Dutch oven into the oven, heat to 500F for 30 minutes.
  8. Dust the top of the dough and then gently turn it into the heated Dutch oven. Score the top of the dough to allow for expansion.
  9. Reduce the oven to 450F and bake for 20 minutes covered (to prevent the crust from developing too early), 20 minutes uncovered (to bake a beautiful crust). Note: The longer you cook it uncovered, the thicker your crust will be.
  10. Remove from oven and Dutch oven immediately and cool at least 20 minutes before slicing. Enjoy!

sustainable cooking and baking

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