Tartine Country Bread: Naturally Leavened Sourdough
This is a natural sourdough loaf built on a long fermentation and high-hydration dough, hallmarked by an open crumb structure and deeply caramelized crust. The recipe relies on a levain prepared overnight, then incorporates extended bulk fermentation with regular stretch-and-fold manipulations to develop gluten and create aeration. A cold retard in the refrigerator deepens flavor complexity through slow fermentation. The final bake in a hot Dutch oven traps steam, encouraging oven spring and crust development. Serve this bread fresh and warm with butter, or use for sandwiches and toast. It suits breakfast, lunch, or dinner, and works well for a casual gathering or as a homemade gift. This version emphasizes the Tartine method's precise hydration ratios and disciplined shaping technique.
Ingredients
- 1 tablespoon active 100 percent hydration starter, none
- ¾ cups warm water, none
- ¾ cups all purpose flour, none
- ¾ cups whole wheat flour, none
- 7 oz starter, none
- 3 cups warm water, none
- 7 ½ cups bread flour, none
- ¾ cups whole wheat flour, none
- ⅝ oz salt, none
- whole wheat flour, for dusting
- rice flour, for dusting
Instructions
- 1
Mix starter, water, and flours for levain; cover and rest overnight
- 2
Combine levain, 650 grams warm water, and flours in a large bowl; mix by hand until incorporated, cover, and rest 30-40 minutes in a warm spot
- 3
Sprinkle salt and remaining water over dough; pinch, stretch, and fold by hand until salt dissolves; cover and rest 30 minutes in a warm spot
- 4
Perform stretch-and-fold every 30 minutes for 3 hours until dough is buoyant and aerated
- 5
Turn dough onto an unfloured work surface; lightly flour the top and divide in half with a bench scraper; flip pieces so floured side is down
- 6
Shape each piece into a boule by gently folding from all sides; flip seam side down and use bench scraper to tighten the top; rest 10 minutes covered with a towel
- 7
Reshape each loaf once more and tighten against the work surface using bench scraper from all four sides
- 8
Place shaped dough into floured bannetons seam side up; pinch seams closed; cover with oiled plastic wrap
- 9
Either let rise at room temperature 2-4 hours until puffy, or refrigerate up to 12 hours for more sour flavor
- 10
About 30 minutes before baking, place Dutch oven in oven and preheat to 500F
- 11
Remove loaf from refrigerator; transfer to hot Dutch oven using the method referenced; score with desired pattern; cover with lid and reduce oven temperature to 450F
- 12
Bake covered for 30 minutes, remove lid, and bake 15-20 minutes more until interior reaches 205F and crust is deep brown
- 13
Cool completely on a wire rack before slicing; repeat with second loaf
Tips
Maintain dough temperature between 75-78F during bulk fermentation by choosing a warm spot in your kitchen; this ensures predictable rise times and flavor development.
Cold retarding for 8-12 hours in the refrigerator develops acidity and complex flavor without over-proofing; check poke test at various times to gauge readiness.
Use a bench scraper and wet hand throughout; these tools control sticky dough and build tension without adding flour, preserving the open crumb structure.
Good to Know
Cool completely, then wrap in paper bag or cloth; store at room temperature for 1-2 days. Slice and freeze in an airtight container up to 1 month; toast from frozen.
Shape loaves, cover with oiled plastic, and refrigerate up to 12 hours before baking. This cold retard improves flavor and can be extended slightly if needed.
Slice and serve warm with butter, or use for sandwiches, toasts, and soups. Pairs well with cheese, cured meats, and olive oil.
Common Mistakes
Do not skip the overnight levain preparation to avoid weak fermentation and poor rise.
Do not neglect stretch-and-fold during bulk fermentation to avoid dense, gluey crumb.
Do not open the Dutch oven during the first 30 minutes of baking to avoid collapsing oven spring and weak crust.
Substitutions
FAQ
Can I use a different type of starter or less active starter?
Yes, but adjust timing. A less active starter may require longer fermentation. A 100 percent hydration starter is ideal for this recipe; if using a stiffer starter, reduce water slightly and extend bulk fermentation by 30-60 minutes.
What if my dough is too sticky or too stiff during bulk fermentation?
Dough should be tacky, not soupy. If too sticky, reduce water by 25-50 grams in the final dough. If too stiff, add 25-50 grams warm water during the salt incorporation step. Adjust in small increments.
How long can I keep shaped loaves in the refrigerator before baking?
Shaped loaves keep for up to 12 hours refrigerated, or up to 16 hours if needed; beyond this, the dough may over-ferment or dry out. The poke test helps assess readiness: dough should spring back slowly.