Tartine Country Sourdough

Yield: 2 round loaves
Hydration: ~75%
Total Time: 12–16 hours

---

Ingredients

Levain (Leaven)

• 1 tbsp (20g) mature sourdough starter
• 100g bread flour
• 100g whole wheat flour
• 200g water (78°F / 26°C)

Dough

• 700g warm water (80°F / 27°C)
• 200g active levain (from above)
• 900g bread flour
• 100g whole wheat flour
• 20g fine sea salt
• 50g additional warm water (for dissolving salt)

---

Step 1: Build the Levain (Morning or Night Before)

1. Mix starter, flours, and water.
2. Cover loosely and let ferment 8–12 hours at 70–75°F.
3. It’s ready when doubled, airy, and passes the float test.

You will use 200g of this; discard the rest or save.

---

Step 2: Autolyse (30–45 Minutes)

1. In a large bowl, combine:
   • 700g warm water
   • 900g bread flour
   • 100g whole wheat flour
2. Mix until no dry bits remain.
3. Cover and rest 30–45 minutes.

This builds gluten and improves extensibility.

---

Step 3: Add Levain

1. Add 200g levain to dough.
2. Mix by hand until fully incorporated.
3. Rest 20–30 minutes.

---

Step 4: Add Salt

1. Dissolve 20g salt in 50g warm water.
2. Add to dough and squeeze/fold to combine fully.

Dough will feel cohesive but still sticky.

---

Step 5: Bulk Fermentation (3–4 Hours)

Keep dough at 75–80°F.

Perform stretch and folds every 30 minutes for first 2 hours (4 sets total):

• Grab one side
• Stretch up
• Fold over
• Rotate bowl and repeat 4 times

After folds, let dough rise undisturbed until:

• Increased by ~30%
• Puffy and aerated
• Edges slightly domed

---

Step 6: Divide & Pre-Shape

1. Lightly flour surface.
2. Turn dough out gently.
3. Divide into 2 equal pieces (~900g each).
4. Pre-shape into loose rounds.
5. Rest 20–30 minutes (bench rest).

---

Step 7: Final Shape

Shape into tight boules (or batards):

• Flip dough smooth-side down
• Stretch edges to center
• Flip over and pull toward you to build surface tension

Place seam-side up in well-floured bannetons.

---

Step 8: Final Proof

Option 1 (Same Day):

• 3–4 hours at room temp

Option 2 (Preferred – Better Flavor):

• Cover and refrigerate 8–16 hours

Cold proofing improves structure and scoring.

---

Step 9: Bake (Dutch Oven Method)

1. Preheat oven with Dutch oven inside to 500°F (260°C) for 45 minutes.
2. Turn loaf onto parchment.
3. Score with sharp blade.
4. Carefully place into hot Dutch oven.
5. Cover and bake 20 minutes.
6. Reduce to 450°F (232°C), remove lid.
7. Bake 20–25 minutes more until deep golden.

Internal temp: 208–210°F (98–99°C)

---

Step 10: Cool

Let cool at least 1 hour before slicing.

Crumb continues setting during cooling.

---

What Makes It “Tartine Style”

• High hydration (~75%)
• Minimal kneading
• Long fermentation
• Strong steam from Dutch oven
• Deep caramelized crust
• Open, irregular crumb

---

Pro Tips

• Warm kitchen = shorter fermentation
• Don’t overproof — look for volume, not time
• Score confidently at 30–45° angle
• If dough spreads too much, bulk was too long