Tartine Country Bread

Posted by orutherfurd Thu, Aug 25, 2011 07:33 AM · no reviews

Bake Mode Keep screen on while baking

Total Formula

1.975 kg total (179.55% hydration)

all-purpose flour 950 g (86.36%)
whole wheat flour 150 g (13.64%)
100%-hydration sourdough starter 5 g (.45%)
water 850 g (77.27%)
salt 20 g (1.82%)

%	Ingredient	Metric	U.S.
86.36%	all-purpose flour	950 g	2 lbs, 1.51 oz
13.64%	whole wheat flour	150 g	5.29 oz
.45%	100%-hydration sourdough starter	5 g	.18 oz
77.27%	water	850 g	1 lb, 13.98 oz
1.82%	salt	20 g	.7 oz
179.55%	Total	1.975 kg	4 lbs, 5.66 oz

Starter

5 g 100%-hydration sourdough starter (5%)
50 g whole wheat flour (50%)
50 g all-purpose flour (50%)
100 g water (100%)
Total 205 g

%	Ingredient	Metric	U.S.	Volume
5%	100%-hydration sourdough starter	5 g	.18 oz	1 tsp
50%	whole wheat flour	50 g	1.76 oz	3/8 cup
50%	all-purpose flour	50 g	1.76 oz	3/8 cup
100%	water	100 g	3.53 oz	1/2 cup
	Total	205 g	7.23 oz

Mix, cover, and ferment overnight.

Final Dough

900 g all-purpose flour (90%)
100 g whole wheat flour (10%)
750 g water (75%)
205 g starter, all minus a teaspoon
20 g salt (2%)
Total 1.975 kg

%	Ingredient	Metric	U.S.	Volume
90%	all-purpose flour	900 g	1 lb, 15.75 oz	7 1/4 cup
10%	whole wheat flour	100 g	3.53 oz	7/8 cup
75%	water	750 g	1 lb, 10.46 oz	3 1/4 cup
	starter, all minus a teaspoon	205 g	7.23 oz	—
2%	salt	20 g	.7 oz	1/8 cup
	Total	1.975 kg	4 lbs, 5.66 oz