My Favorite Sourdough: Tartine Country Loaf
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Make the Autolyse which is flour & water. Weigh bread flour, spelt, and rye.
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Weigh in warm water. Ideal final dough temp is 78f for active fermentation.
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Mix so there’s no dry spots. You see it’s gloopy, heavy, pulls apart. Cover & rest 1 hr or more.
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Look at the transformation. This autolyse step really helps your bread texture and structure.
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Weigh in sourdough starter (or leaven). See my video on Leaven!
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Mix & thoroughly incorporate by stirring, pinching or what I do is the Rubaud method which builds...
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fantastic texture. Reach under the dough, pull & stretch across the bowl. Work it for 5 minutes.
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Add salt & do Rubaud 5 more min. This is your “final dough mix”.
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Beautiful elasticity already. Tidy to remove dry bits. Temp will tell us how the dough will behave.
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30 min later. Just showing you how elastic & silky. Autolyse & Rubaud will set you up for success.
Bulk Ferment starts now & will take ~4 hrs divided into 2 parts. 1) Stretch & folds x 4 and 2) rest
I love the stretch & wrap. See my videos on options! This is #1. We’ll do 4 total. Cover & rest 30m
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#2. Beautifully elastic & lovely structure. Dough becoming tight with shape. This helps your texture
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#3. We have fermentation here. Bubbles, lightness. Temp a tad warm so we know this will move along.
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Do you see the shape? Bounce, elasticity, shine, structure. All very good for a light airy crumb.
#4. The dough tells us this is the last one needed. It’s built structure. Now to rest 1-2 hrs.
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90min later. Bulk ferment is done. Rise, bubbles, jiggly. Now for the “Pre-Shape”.
Fold the dough & shape into a ball. Sliding & releasing to build tension across the surface.
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This swoop & pull motion helps create friction on the bottom & tension on the top. Cover. Rest 30min
Now the “Shape”. And into the banneton. Use rice flour in the banneton. Be generous.
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Flip over. Make a rectangle. Use light fingers. Goal is to create our final shape with tension.
Bottom 1/3 up. Ease out sides. Fold letter style & pinch in place. Light fingers but be confident.
Now stitch, alternating each side & lightly pinch to secure. You’ll feel the tension. Don’t rip it.
Top section up and over, tuck it underneath and push to secure. Goal is get an even oblong shape.
Rice flour the top, flip it over and into your hand. Lower into the banneton smooth side down.
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It’s ok to re-stitch if needed. You want a taught loaf but careful to not rip it.
A little more rice flour. Test for proof. Finger poke should come back slowly. Refrigerate overnight
24hrs later. Cold dough. Dutch oven preheated 500f. Turn out onto parchment.
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Brush off excess flour. Sprinkle on a little fresh if desired for the score.
Functional score on the right. Decorative score on the left. See my scoring video for more details!
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Baked 25min 475f lid on then 20min at 450f lid off.
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Thank you for watching! For all the details visit A Food Lover’s Life.
90g
LEAVEN
335 ml
WATER
360 g
BREAD FLOUR
40 g
SPELT or WHEAT
90g
LEAVEN
335 ml
WATER
360 g
BREAD FLOUR
40 g
SPELT or WHEAT
20 g
RYE FLOUR
10 g
SALT