For Beginners - Tartine Country Recipe

For
Beginners:
Tartine
Country
Recipe
Author, Bread, and Pictures: Sujit Sumitran
Designed and Edited by: Danny from Bread Bosses

Tartine Country Bread
Author and Photographer: Sujit Sumitran
Edited and Designed by: Danny from Bread Bosses
A kind soul, Giacomo Calabrese, who I met on Artisan Bread Bakers,

shipped me dehydrated versions of 2 wild yeast cultures – Italian Ischia
and San Francisco. This is what they looked like when they got to me.
In a weeks time, with my daily feeds these dehydrated cultures turned to

‘starters’ and it was time for me to start baking sourdough breads. For this
of you who’re wondering how you can build your own starters – here is a
link. I decided to use the Tartine formula for making the bread and gured
the best way to start would be to bake one bread each from the 2 starters.
Here you go.
Ingredients:
25 grams of Water (for later)
350 grams of Water
100 grams of Sourdough Starter
450 grams of Bread Flour or All Purpose Flour
50 grams of Organic Stoneground Whole Wheat Flour
10 grams of sea salt
Equipment:
Lodge Cast Iron Combo Cooker
Kitchen Scale
Glass Mixing Bowl and Two medium-sized kitchen bowls
White Rice Flour
Instant Read Thermometer
Oven mitts
Round Food Storage Containers
9" Proofing Basket by Bread Bosses
Method:
1) Autolyse: Measure 350 grams of water and transfer to the mixing bowl.
Now measure 100 grams of the starter you learned to make from Bread
Bosses' blog and transfer it to the mixing bowl as well. Stir till well mixed.
Then add the 450 grams of Organic Bread Flour or All Purpose Flour and 50
grams of Organic Stoneground Whole Wheat Flour to the mixing bowl.
Mix well till all the our is well hydrated and you can’t see any dry patches.
Let the dough rest for 30 – 45 minutes. This is a crucial step as it allows the
our to absorb the water and relax into a cohesive mass. More
importantly, this step kickstarts the gluten formation process. Here’s a Ken
Forkish video (only to show you the process). The container Ken is using in
the video is a 12 quart Round Polypropylene Food Storage Container.
Although I personally recommend the Two 6 quart Round Polypropylene
Food Storage Containers with Lids because they are cheaper and smaller
so they can fit in an average sized refrigerator.
2) Mix: Now dissolve the 10 grams of salt in 25 grams of water and pour it
into the mixing bowl. Using your thumb and index nger like pincers cut
through the dough and remix (technique used by Ken Forkish). Ultimately,
you want to ensure that the salt is evenly distributed across the dough. The
dough will be sticky, so it’s advisable to have a bowl of water close by to
wet your hands every time you nd the dough sticking to your ngers and
palm.
3) Turn: This is essentially a series of Stretch & Folds that you employ to
develop the gluten. Here is another Ken Forkish video that shows you how
to ‘turn’ the dough. I recommend covering your hands with some white
flour so most of the dough doesn't stick to your hands. The Tartine formula
calls for 4 turns every 30 minutes. Essentially you’ll be done with the turns
in 2 hours. Leave the dough covered for another hour or two till the dough
increases in volume by 20 to 30%. The time you wait will also depend what
the temperature is like where you live. (Hotter the temp. = shorter waiting
time throughout the process and colder = longer waiting time). The main
thing to focus on is to turn the dough when the volume increase by 20%-
30% which will be about every 1-2 hours. You’ll also see air bubbles along
the sides of the mixing bowl – indicators that the fermentation is done and
the dough is ready to be shaped and proofed (next step). I’ve never ever
had to wait beyond 5 hours (from mixing time) for this stage. 5 hours is just
an estimate.
4) Shape: Flour the inside edges of the mixing bowl and using a moist
silicon spatula, gently nudge the dough onto a lightly oured surface.
Quickly our your ngers with white our and stretch the dough (pulling
outwards from under the dough) so that it’s attened on the work surface.
Now, stretch and fold the dough and shape into a ball. To watch how to do
this step, watch this video (watch from the start till the 2 minutes and 20
seconds mark). In the video, I understand he used a plastic box to "cover"
the dough so it can prevent any air from getting in. This works well,
however, you can also place a cloth over the dough instead and place
some objects on the sides of the cloth to prevent air getting in -- this works
extremely well. Just make sure to not have the cloth touching too much on
the dough during this stage, because we are expecting the dough to
increase in size as it "proofs" or "rises." Remember, do this for 30 minutes.
5) Proof: After doing the steps shown in this video (until the 2 minute and
20 second mark), transfer the dough in its proo ng basket with or without
the cloth covering the inside of the basket. To do this, use white our to
our the side of your hand (the side where your pinkie is) and use that side
to gently "scoop" the dough up and softly land into the proo ng basket.
After that, use a cloth to cover the banneton. I recommend Bread Bosses' 9
inch Proofing Basket. Chad Robertson (creator of this recipe) mentions that
when the dough is proo ng at room temperature that it should be ready in
2 hours, but this is an estimate, I would always rely on the nger dent
test. Here’s a video with more details on the finger dent test.
6) Bake: Remember to use oven mitts when necessary and be aware to

not burn yourself! Ouch! Okay, so you will Pre-heat the oven to max
temperature (250°C) with a Dutch Oven in it. I normally heat it for 40
minutes. This needs to be timed in a manner that when the dough is
proofed and ready, the dutch oven is also hot and ready. From experience I
know that the dough will be proofed and ready, 3 hours after shaping and
keeping that in mind I time the pre-heating of the oven. I also like my
sourdough bread mild and am not a fan of sour tones – something that
can seep in very easily with longer proo ng time. Ken Forkish (who’s video
link is there below) doesn’t slash his breads and he also transfers them to
the dutch oven seam side up (Seam side is the soft part of the dough,
watch Ken's video to see what I'm talking about at the 3 minute and 5
second mark). I transferred the dough seam side down (as is
recommended by Tartine) and I also scored the surface. Bake for 20
minutes at 250°C with the lid on followed by 20 – 25 minutes with the lid
o at 225°C or till the loaf is a gorgeous medium dark brown. When this is
done, transfer to a cooling rack and it rest for 30 minutes before slicing.
Here’s yet another video in which Ken shows you how to do this step.
And finally, here’s a link that shows the entire process in brief.
Here are some pictures of the various occasions I’ve played with this
recipe.
Cheers to some good bread!

Tartine Bread Recipe from Chad Robertson

For Beginners - Tartine Country Recipe

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Author, Bread, and Pictures: Sujit Sumitran

Designed and Edited by: Danny from Bread Bosses

A kind soul, Giacomo Calabrese, who I met on Artisan Bread Bakers,

In a weeks time, with my daily feeds these dehydrated cultures turned to

6) Bake: Remember to use oven mitts when necessary and be aware to

Cheers to some good bread!

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