Bread Blog
Tartine Country Bread
May 17, 2018
| Ingredient | Quantity (g) | Baker’s Percentage (%) |
|---|---|---|
| Levain | 300 | 20 |
| Water | 700+50 | 75 |
| Wholemeal flour | 100 | 10 |
| White bread flour | 1,350 | 90 |
| Salt | 30 | 2 |
Timings
| Step | Time |
|---|---|
| Autolyse | 30mins |
| Bulk rise | 3.5hrs |
| Bench rest | 30mins |
| Proof in fridge | 8–9hrs |
| Bake | 40mins |
Notes
- Need to find out if great crust / texture is because it’s more white flour, or because it was proofed in the fridge.
Written by Daniel Apt, who likes design, code and bread.
You should follow him on Twitter