TARTINE SOURDOUGH BREAD RECIPE
Morning 1:
Feed your starter culture, mix together:
1/3 cup AP flour
1/3 cup water
Let sit on the counter all day. By the evening, it should smell sweet and yeasty and should be bubbly and much larger than the night before. You can use the float test to tell when it’s ready.
Evening 1:
Start the poolish, mix together:
100 grams starter
100 grams AP flour
100 grams water
Let sit on the counter overnight. By the morning, it should smell sweet and yeasty and should be bubbly and much larger than the night before.
Morning 2:
In the morning bright and early, you will be using the following ingredients:
650 grams water (90-100 degrees F)
all of the poolish
1000 grams bread flour
20 grams salt
Autolyse (Slowly hydrate water, poolish and flour) using stand mixer using the dough attachment until well-mixed on low speed. Let sit for 30 minutes.
Add the salt and mix on low speed for 2 minutes. Then mix on medium speed for 2 minutes.
Transfer dough to a container lined with olive oil to ferment for 30 minutes.
Fold sides/corners over itself 4-5 times and let rest for 30 minutes. Repeat this 2-4 times. Look for dough strength and tension with tight top.
Ferment for 2-3 hours. You want to see rise and that it bounces back when you touch it.
Lay dough out on floured surface and cut into 2 loaves. Use dough knife to round dough into circle loaves with tight top. Let sit for 30 minutes.
Shape dough: push air out, fold one side over and then the other side, then fold the corners over a couple of times. Set each loaf in a bread basket (covered) for 90+ minutes or until they grow 40-50% in baskets and bounce back when touched.
Ferment in fridge overnight or up to 36 hours.
To bake: Preheat oven to 500 degrees Fahrenheit with cast iron in the oven for 30 minutes. Spread flour in cast iron and gently flip dough into it. Score with scissors or razor blade. Cover pan and bake at 485 degrees Fahrenheit for 18 minutes. Take lid off and bake for another 15 minutes. Repeat with 2nd loaf. Enjoy!