Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 900 g - 90% medium strength white flour
- 100 g -10% wholemeal flour
- 750 g - 70% + 5% water at 26.6 ° C
- 200 g - 20% liquid sourdough (licoli)
- 20 g – 2% sale
- Refresh the yeast the evening before kneading by adding 200 ml of water at 26 ° C and 200 g of flour to a tablespoon of liquid yeast (about 10g) (half white, half wholemeal). Allow it to rest overnight at 18° C.
- The liquid mother yeast must be increased in volume by about 20% the next day and must smell sweet, almost like fruit. If it tastes like vinegar, repeat the process before using the yeast
- Begin by combining 700 g of water at 26-27 ° C and 200 g of yeast in a mixing bowl. Everything should be mixed and stirred.
- Now, by hand, incorporate all of the flour (1 kg) until it is completely absorbed. Allow it to sit for 25-40 minutes.
- Add the salt and 50 ml of warm water after resting (autolysis). Press the dough between your fingers to incorporate the salt.
- After that, place the dough in a small, clean container
- Allow the dough to ferment for 3-4 hours at 25.5 to 28 ° C.
- Make the folds inside the bowl during the first two hours of fermentation: pull out a flap of dough and pull it towards you, inserting it into the bowl from the opposite side. Repeat this process a few times.
- The volume should be increased by 20-30% during the third hour. Extend the fermentation time if it hasn't yet risen.
- Using a spatula, gently remove the dough from the bowl and place it on the floured surface. Divide the dough in half using a pasta cutter.
- Turn the two doughs upside down and, using the dough cutter, slide the edges under so that the floured part is all out and no more flour enters. Form two balls, the outside of which should be smooth and pulled.
- Allow it to sit for 20-30 minutes on the counter. To keep it from drying out on the surface, lightly flour it and cover it with a cloth. The doughs will expand.
- To make the final loaves, lightly flour the surface of the dough, then slide the dough cutter under the dough to pull the edges under, then close it with the flour on the outside. Make a round shape and flip it.
- Make the following folds:
- Pull and stretch the lower part of the dough closest to you towards you, then fold it upwards until 2/3 of the dough is covered.
- Pull the two lateral ends outwards to stretch them, then fold the right one by two-thirds towards the center of the dough, followed by the left one until it covers the entire surface.
- Pull the top flap and cover all the way to the bottom.
- Finally, pull the bottom flap once more and cover the dough upwards until it almost rolls up.
- Take a bowl, cover it with a cotton cloth, flour it, and place the dough inside, smooth side down and smooth side up
- You now have two choices
- Allow it to ferment for 3-4 hours at 25 degrees.
- Place it in the refrigerator for 12 hours (it will give it a morecomplex and intense flavor)
- Preheat the oven to 260 ° C 20 minutes before baking and place the Dutch Oven (cast iron pot with lid) inside.
- When the oven has reached temperature, remove the lower DO plate while leaving the upper one inside.
- Pour the dough and make the incision. To get the ears, use the blade's round tip, tilt it almost horizontally, and sink a little.
- Close the Dutch Oven with the lid and place in the oven for 20 minutes, immediately lowering the temperature to 230 ° C.
- After 20 minutes, remove the DO lid. Cook for another 20-25 minutes, or until the crust is dark brown. The bread must be cooked thoroughly!
- Remove your Tartine Bread from the oven and set it aside to cool.
- Restart the baking process for the second loaf.
Amount Per Serving Calories 1040Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 369mgCarbohydrates 216gFiber 10gSugar 3gProtein 32g