Bread Blog

Tartine Country Bread

May 17, 2018

Great bubbles when proofing

The crust of the Tartine Country Bread

The crumb of the Tartine Country Bread

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


Step Time
Autolyse 30mins
Bulk rise 3.5hrs
Bench rest 30mins
Proof in fridge 8–9hrs
Bake 40mins


  1. Need to find out if great crust / texture is because it’s more white flour, or because it was proofed in the fridge.

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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