Tartine Sourdough Country Loaf Bread

31g Mature sourdough starter (100% hydration) 28%

110g Whole Wheat Flour 100%

116g H2O @ 76 to 80°F 105%

Mix The Flour Water, Autolyse - 9:00 A.M.

For this loaf, I decided to try and tweak the whole wheat to white bread flour percentages. I still wanted some of the WW taste and texture, but a bit more “white” in this loaf. Due to the WW reduction ( from the last Tartine recipe), I’ve also reduced the amount of water to 74%.

note: Note that this is not a traditional “autolyse,” which only has water and flour mixed, but this is how Chad performs this step in Tartine - let’s follow suit for this bake. In my more recent baking adventures, I no longer mix flour, water, and levain for this step.

subheading: Gather the following:

250g of your new leaven

300g whole wheat bread flour (I’m currently using Great River Organic whole wheat bread flour)

700g unbleached all-purpose white flour (King Arthur)

20g salt

740g H2O 50g H2O (reserved for step 5, below)

Note: Ingredients may have been altered from the original.

Directions at theperfectloaf.com

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