Tartine-book-based Country Sourdough recipe

Tartine-book-based Country Sourdough

Long Beach, United States

Age

9Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1576 sourdoughs
  • 86 countries
  • 1393 cities

Mixture

42%
51%
7%
Liquid Flour Other
Tartine-book-based Country Sourdough

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Since 2010

Psychological Therapy :) Getting in touch with feeling, with homestead knowledge (Gardening, Animal Husbandry, Baking, etc)

Characteristics

Exceptional bread: soft, airy inside, with a rich and dark substantial crust outside. The flavor is flowery and sweet, with a slight ripened aroma and light sourness.

Taste & flavour

Recipe

Starting ingredients

  • 100g Water
  • 50g White bread flour (unbleached)
  • 50g Whole wheat flour
  • 1tbsp 1tbsp mature starter
  • 200g Purified water (78 deg f)
  • 100g White bread flour (unbleached)
  • 100g Whole wheat flour
  • 1tbsp Starter
  • 900g White bread flour (unbleached)
  • 100g Whole wheat flour
  • 750g Purified water (80 deg f)
  • 20g Sea salt
  • 200g Leaven

Feeding ingredients

1
See starter recipe above. Water temperature: 78 degrees Farenheit.

Working method

1
Country Sourdough recipe following Chad Robertson's Tartine bread-baking book. Starter: 200 grams (50% white bread flour, 50% whole wheat flour), and 200 grams of purified water. This is the fresh starter, which I refresh twice per day for 3 days before I start the baking process.
100g Water 50g White bread flour (unbleached) 50g Whole wheat flour 1tbsp 1tbsp mature starter
2
Leaven: -- 1Tbsp of fresh starter (see above) --200 g Water (78 degrees F) --100 g White Bread Flour (unbleached) --100 g Whole Wheat Flour
200g Purified water (78 deg f) 100g White bread flour (unbleached) 100g Whole wheat flour 1tbsp Starter
3
Basic Country Sourdough bread ingredients: --200 g leaven (see above) --900 g White Bread Flour (unbleached) --100 g Whole Wheat Flour --750 g Purified Water (80 degree F) --20 g sea salt
900g White bread flour (unbleached) 100g Whole wheat flour 750g Purified water (80 deg f) 20g Sea salt 200g Leaven

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