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.
Other Sourdough Recipes in this blog are