Tartine Sourdough Country Loaf
Makes 2 loaves
| prepPrepare leaven 12 hours ahead: mix 31 g mature sourdough starter, 110 g whole wheat flour, 116 g water; cover and leave overnight | ||||||||
| prepPreheat oven to 450°F / 230°C with rack in bottom third | ||||||||
| 250 g prepared leaven | Mix leaven & water, add flours, autolyse 30 min | Add salt & reserved water, incorporate with hand | Bulk fermentation: 4 sets of turns, 2 hr rest | Pre-shape into 2 boules, rest 30 min | Final shape into tight boules | Cold proof seam-side up overnight, 8–20 hr | Score & bake covered 20 min, then uncovered 35 min | Cool on rack at least 1 hr before slicing |
| 700 g unbleached all-purpose white flour | ||||||||
| 300 g whole wheat flour | ||||||||
| 740 ml water | ||||||||
| 20 g salt | ||||||||
| 50 ml water (reserved) | ||||||||
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