Basic “Tartine” Country Bread
Shortened instructions from Tartine Bread by Chad Robertson
Feed leaven starter with equal amounts of leaven, water, and flour so that it will be correct consistency for this recipe.
Make sure starter is very active when starting.
Water temperature should be ~80F.
Tools / notions:
Large mixing bowl [clear glass allows visualization of dough development during rises]
Large wooden spoon
Kitchen Scale
Bowl / Dough scraper – Plastic “D” shaped one ~5.25” x 3.5” works well
Small scraper or spatula to clean off the bowl scraper
Ingredients
|
|
two loaves |
one loaf |
conversion |
|
Water |
700 gms ~2.9 cups |
350 gms ~1.5 cups |
240 gms = 1 c |
|
Water |
50 gms ~0.21 cups |
25 gms ~0.11 cups |
|
|
Leaven |
200 gms ~1 cup |
100 gms ~0.56 cups |
|
|
Flour |
1,000 gms ~8.3 cups |
500 gms ~4.2 cups |
120 gms = 1 c |
|
salt |
20 gms ~3.3 tsps |
10 gms ~1.7 tsp |
6 gms = 1 tsp |
Instructions
1. Put larger volume of water into a large mixing bowl.
2. Add leavening and stir.
3. Add flour. Mix thoroughly until there is no dry flour. I use a long wooden spoon but Tartine suggests using your hands.
4. Rest dough for 25 – 40 minutes to allow protein and starch in flour to absorb water.
5. Add salt and smaller volume of water. Mix first by squeezing dough between your fingers. Fold dough several times. Tartine suggests moving this dough to a smaller, square container but I just keep it in the large bowl.
6. First rise – about 3 to 4 hours. Don’t rush it. By end of this rise, the dough should feel aerated and softer. It will be more cohesive and release from the sides more easily. Volume will increase by 20-30%. If dough seems to be developing slowing, extend the total time of this rise.
a. Purpose is to develop flavor and strengthen dough. Very temperature sensitive. I use my oven with the light on and put in a large saucepan of boiling water since my kitchen is always too cold for yeast.
b. During first 2 hours, “turn” dough every 30 minutes. In last hour or so, the dough should be starting to get a little billowy, soft, and aerated. Now you should turn the dough more gently.
i. To “turn” the dough. If in the large bowl, use the scraper to pick up one side and stretch out a bit then fold it back over the rest of the down. Repeat three time from each ‘side’. Tartine uses a small, square tub and reaches down each side with a wet hand to pull the dough up and over (I’ve never done this).
7. Pour the dough onto an unfloored work surface. Lightly flour the surface. If you are making two loaves, cut the dough into two equals pieces using a knife or the bowl scraper. Flip dough so floured side rests on work surface.
8. Use as little flour as possible to work this dough. Using the scraper and a hand, work each piece of dough into a round.
a. If the dough rips, stop and let it relax a little before finishing this initial shaping.
9.
“Bench
rest” – let dough rest on work surface for 20-30 minutes away from drafts.
From Tartine Bread, page 56:
During
the bench rest, each round will relax and spread into a thick pancake
shape. The edge around the circumference
should appear fat and rounded, not flat and tapered or ‘dripping’ off the edge. If the edge is flat and the dough is
spreading too much, these are indications that the dough did not develop enough
tension during the first fermentation.
To correct this, simply shape each round a second time – which is like
giving the dough an extra turn in the container.
10. To form the final loaf shapes, lightly flour dough top and using scraper, flip it over so floured side is on work surface.
a. Carefully and gently fold several times to desired loaf shape ending by turning the floured “bottom” onto the top.
11. Place shaped dough into proofing basked or loaf pan and rise for 3 to 4 hours.
12. Place oven-proof pan filled with hot water into oven and preheat oven to ~425-450f.
13. Score top of loaf with a sharp knife or blade. This allows the loaf to fully expand in the oven. Put loaf in oven for 20 minutes.
14. After 20 minutes, remove pan of water. I decrease heat to ~375-400f so crust is softer.
15. Bake another 20 minutes.
16. Remove bread from oven. Turn onto a cooling rack to cool. It should sound hollow when tapped.
