Sourdough Country Tartine Loaf
Source: This is based on the recipe from Brian Lagerstrom
- Wet your hand
- Warm oven for a few minutes
- Lightly flour a cutting board
- Dust proofing basket with flour
- Preheat oven and Dutch oven to 475F
| 275g water at 92F | Combine water with all leaven | Add flour and salt | Mix with sturdy spoon until dry clump | Squeeze and fold until no dry spots | Cover and rest warm 30 minutes | Stretch and fold top, bottom, sides, corners | Scoop and round into a ball | Cover and rest 30 minutes | Repeat folds; cover; rest warm 2 hours | Flip dough onto floured cutting board | Fold opposite sides; rotate; repeat ≥4 times | Flip dough over and round | Place seam side up in basket | Pull out and fold if needed | Cover and proof 90 minutes | Flip dough onto parchment paper | Cut top of dough | Place dough and parchment in Dutch oven | Bake covered 15 minutes | Remove lid; bake 25 min | |
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| Sourdough leaven (1:4:4 mix with 25g and 100g of water, 50g whole wheat, 50g ap flour), let sit 12 hours | Let leaven sit 12 hours | ||||||||||||||||||||
| 225g white whole wheat flour | |||||||||||||||||||||
| 225g AP flour | |||||||||||||||||||||
| 12g salt | |||||||||||||||||||||