When I got the copy of Tartine Bread book from the library, I wanted to try sourdough bread in Tartine style in my home with my faithful 3 year old sourdough. They forgive me for not feeding them as I wish. I know my sourdough makes really good bread. However I want to check whether they are okay with tartine style of bread making. So tried this whole wheat sourdough tartine style bread, they are delicious even the crust mine lot little browned taste awesome.
My son who always wants me to take out the crust of the bread was fine with eating this bread with crust. My hubby told me he loves this bread and wants me to bake more often. I am going to do that. If you been to San Francisco, California you will be familiar with Tartine bakery and café. In a Google review, a reviewer said that you need to book 3 days in advance or stand in line around 5 A.M to get into the restaurant. It’s widely known for its naturally leavened bread, which takes two days to rise. Chad Robinson explained really well in the book how to make tartine style bread.
I didn’t follow his way of making leaven as I have whole wheat leaven in my hand. Also for making the bread he used 900g All-purpose flour and 100g whole wheat flour. I used 900g of white whole wheat flour and 100g of bread flour to make this delicious bread. You need to make sure you have a 200g of active leaven ready to use. I usually feed them before the day of baking.
One the day of baking in the morning I made dough with 200g of leaven, 700g of water, 900g of white whole wheat flour and 100g of bread flour. First mix everything and rest for about 25-40 minutes and then add salt 20g and water 50g to dough and mix well and set aside for fermentation 3-4 hours with every 30 minutes fold the dough . By this folding method you are actually knead the dough.
Transfer to floured surface and divide the dough and set aside for 25 -30 minutes. Make sure to fold the dough more times to increase the surface tension, as result you will get a nice round ball. Transfer each round to a floured towel-lined bowl or basket with the seam facing up. Let rise for 2-4 hours at room temperature or, for maximum flavor, overnight in refrigerator.
When you are ready to bake Place a Dutch oven in the oven and heat the oven to 500 degrees. When the oven is hot, turn the dough out of its bowl onto a floured work surface or a damp kitchen towel so that the seam is down. Use a very sharp or serrated knife to cut four intersecting ½-inch deep slashes in the dough, forming a square of cuts. Carefully place the dough into the heated Dutch oven; cover the pot with its lid and transfer it to the oven. And bake the bread at 450F for 20 minutes, then remove the lid and bake 20-25 minutes longer, until the bread is deep golden brown and an instant read thermometer inserted into the center of the loaf reads about 205 degrees. Remove the bread from the pan and cool on a wire rack for an hour before serving
It is delicious sourdough bread you are going to fell in love with it.
- For starter I used my sourdough
- For the leaven
- Add 1 tablespoon of starter
- 200g of water
- 100g of whole wheat flour
- 100g bread flour
- For the Dough:
- 750g Water (80 degrees)
- 200g Leaven
- 900g White whole wheat flour
- 100g Bread flour
- 20 g salt
- Day before making the dough
- Make the leaven: Discard all but 1 tablespoon of the starter. Feed the remaining starter with 200 grams of warm water, 100 grams of whole wheat flour, and 100 grams of bread flour. Let the mixture rise overnight at room temperature. When it’s ready, the leaven should have risen slightly, float in room temperature water (test a small piece; you can still use this piece in the final dough), and smell like sweet sour pancake batter.
- On the day of baking
- Make the Dough: Pour 700 grams warm water into a large mixing bowl. Add 200 grams leaven. Stir to disperse. (Store the rest of leaven for future use.) Add flours and mix dough with your hands until no bits of dry flour remain. Set aside for autolyse in a cool, dark place for 35 minutes. Add salt and remaining 50 grams warm water.
- Transfer to large container so that you can fold the dough in between. Set aside for fermentation for 3-4 hours. Make sure fold the dough every 30 minutes intervals for first 2 ½ hours and then rest fold at 1 hour interval. To do a fold, dip 1 hand in water to prevent sticking. Grab the underside of the dough, stretch it out, and fold it back over itself. Rotate container one-quarter turn, and repeat. Do this 2 or 3 times for each fold. After the 3 hours, the dough should feel aerated and softer, and you will see a 20 to 30 percent increase in volume. If not, continue bulk fermentation for 30 minutes to 1 hour more. This will help to develop flavor and strength. (The rise is temperature sensitive; as a rule, warmer dough ferments faster. Robertson tries to maintain the dough at 78 degrees to 82 degrees to accomplish the bulk fermentation in 3 to 4 hours.)
- Pull dough out of container using a dough spatula. Transfer to a floured surface. Lightly dust dough with flour, and cut into 2 pieces using dough scraper. Work each piece into a round using scraper and 1 hand. At first you will dough is slightly attached to sides as tension builds, in the end, the dough should have a taut, smooth surface.
- Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes. Slip the dough scraper under each to lift it, being careful to maintain the round shape. Flip rounds floured side down.
- Line 2 medium baskets or bowls with clean kitchen towels; generously dust with flour. Using the dough scraper, transfer each round to a basket, smooth side down, with seam centered and facing up. Let rest at room temperature (75 degrees to 80 degrees), covered with towels for 2 to 4 hours before baking.
- Half hour before you are ready to bake the bread, preheat oven to 500 degrees, with rack in lowest position, and warm a 9½-inch round or an 11-inch oval Dutch oven (or a heavy ovenproof pot with a tight-fitting lid).
- Turn out 1 round into heated Dutch oven (it may stick to towel slightly). Score top twice using a razor blade or a sharp knife. Cover with lid. Return to oven, and reduce oven temperature to 450 degrees. Bake for 20 minutes.
- Carefully remove lid (a cloud of steam will be released). Bake until crust is deep golden brown, 20 to 25 minutes more or until it register internal temperature of 205F.
- Transfer loaf to a wire rack. It will feel light and sound hollow when tapped. Let cool.
- To bake the second loaf, raise oven temperature to 500 degrees, wipe out Dutch oven with a dry kitchen towel, and reheat with lid for 10 minutes. Then transfer the second round and reduce the oven temperature to 450F and continue to bake as you did the first one.
Other Sourdough Recipes in this blog are