Tartine-Style Sourdough Recipe for an Exceptionally Open Crumb
We often strive at Baking Great Bread at Home to craft recipes that cater to both intermediate and beginner bakers, yet we also recognize the importance of challenging our advanced bakers. This recipe is designed with your expertise in mind. While you don't have to be an advanced baker to attempt it, the complexity will undoubtedly offer a rewarding experience. As a more advanced sourdough bread baker, you're well-versed in the artistry of achieving an open crumb, particularly in the context of a Tartine-style sourdough. This bread represents a harmonious blend of tradition and innovation, offering a flavorful experience that's both rustic and sophisticated. The key to the open crumb lies in the careful balance of hydration, fermentation, and the gentle handling of the dough. This guide is tailored for an expert baker like you, leveraging your existing knowledge and passion for bread making. Without further ado, here is a detailed recipe for a Tartine-style sourdough with an exceptionally open crumb:
Equipment
Banneton or proofing basket Use BGBAH at checkout for 10% off.
Ingredients
- 50 g active sourdough starter 1/4 cup
- 50 g whole wheat flour 1/3 cup
- 50 g water 3 tablespoons
- Dough:
- 400 g bread flour 3 1/4 cups
- 100 g whole wheat flour 3/4 cup
- 375 g water 1 1/2 cups at 75% hydration
- 10 g salt 2 teaspoons
- 100 g levain (from the starter
Instructions
- Prepare the Levain: Mix 50g starter, 50g whole wheat flour, and 50g water. Let it ferment for 4-6 hours until bubbly.
- Autolyse: Combine 400g bread flour, 100g whole wheat flour, and 350g water. Mix until no dry spots remain. Cover and rest for 1-2 hours.
- Add Levain and Salt: Incorporate 100g of levain and 10g salt into the dough, adding the remaining 25g water as needed.
- Bulk Fermentation: Perform gentle stretches and folds every 30 minutes for the first 2-3 hours. Allow the dough to double, approximately 4-6 hours depending on temperature.
- Pre-shape and Rest: Gently shape into a loose round. Cover and rest for 20-30 minutes.
- Final Shape: Shape into a tight boule or batard, avoiding deflation.
- Second Rise: Place in a well-floured banneton and proof for 3-4 hours at room temperature or overnight in the fridge.
- Bake: Preheat a Dutch oven to 475°F (245°C). Invert the dough into the hot Dutch oven, score, and cover. Bake for 25 minutes covered, then 20-25 minutes uncovered until deep golden.
- Cool: Allow to cool on a wire rack for at least an hour before slicing.
Notes
This Tartine-style sourdough recipe, curated for your expertise, embodies the intricacy needed for a remarkably open crumb. The orchestrated hydration and fermentation, paired with your adept touch, will guide you to a loaf brimming with intricate flavors and a captivating texture. Relish every step and savor the delectable outcome, fellow connoisseur of the oven's craft.
Happy baking! For any inquiries or clarifications, please don't hesitate to reach out. Your culinary mastery adds richness to each floury adventure.
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Nutrition
Calories: 1954kcalCarbohydrates: 398gProtein: 68gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 3908mgPotassium: 945mgFiber: 26gSugar: 2gVitamin A: 22IUCalcium: 126mgIron: 9mg
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