Tartine Bread
https://www.youtube.com/watch?v=hNzJLP61nnQ
Three Small Loaves
12 Hour Levain
| Weight | Ingredient | % |
|---|---|---|
| 50 g | Starter | 62.5 |
| 40 g | Whole Wheat Flour | 50 |
| 40 g | White Flour | 50 |
| 80 g | Water (85 degrees) | 100 |
Dough
| Weight | Ingredient | % |
|---|---|---|
| 900 g | Unbleached Bread Flour | 90 |
| 100 g | Whole Wheat Flour | 10 |
| 750 g | Total Water (85 Degrees) | 75 |
| 700 g | Water for Autolyse | 93.3 |
| 50 g | Water for Salt | 6.7 |
| 20 g | Kosher Salt | 2 |
| 210 g | Levain | 21 |
Two Good Sized Loaves
12 Hour Levain
| Weight | Ingredient | % |
|---|---|---|
| 40 g | Starter | 62.5 |
| 32 g | Whole Wheat Flour | 50 |
| 32 g | White Flour | 50 |
| 64 g | Water (85 degrees) | 100 |
Dough
| Weight | Ingredient | % |
|---|---|---|
| 720 g | Unbleached Bread Flour | 90 |
| 80 g | Whole Wheat Flour | 10 |
| 600 g | Total Water (85 Degrees) | 75 |
| 560 g | Water for Autolyse | 93.3 |
| 40 g | Water for Salt | 6.7 |
| 16 g | Kosher Salt | 2 |
| 168 g | Levain | 21 |
Single Loaf
12 Hour Levain
| Weight | Ingredient | % |
|---|---|---|
| 20 g | Starter | 62.5 |
| 16 g | Whole Wheat Flour | 50 |
| 16 g | White Flour | 50 |
| 32 g | Water (85 degrees) | 100 |
Dough
| Weight | Ingredient | % |
|---|---|---|
| 360 g | Unbleached Bread Flour | 90 |
| 40 g | Whole Wheat Flour | 10 |
| 300 g | Total Water (85 Degrees) | 75 |
| 280 g | Water for Autolyse | 93.3 |
| 20 g | Water for Salt | 6.7 |
| 8 g | Kosher Salt | 2 |
| 84 g | Levain | 21 |
Method
- Make the Levain 12 hours before you want to start mixing dough.
- Combine 93% of water, levain and flour and mix until shaggy dough. Let autolyse for 20 - 40 minutes.
- Stir salt into remaining 7% of water and mix into dough.
- 2 Hour Bulk Rise - fold every 25 minutes:
- First 3 folds: stretch and folds.
- Folds 4 & 5: Coil folds.
- Let rest 10 minutes after last fold.
- Divide and preshape - dust and cover with plastic and bench rest for 20-30 minutes.
- Shape, wrap and refrigerate from 3 - 12 hours.
- Preheat dutch oven at 500 degrees - 20 minutes covered, lower heat to 450 and cook until browned - 20 - 30 minutes.