Bread Blog

Wholemeal Sourdough (Tartine)

March 10, 2018

Wholemeal Sourdough crust

Wholemeal Sourdough crumb

Wholemeal Sourdough final shaping

Ingredient Quantity (g) Baker’s Percentage (%)
Water 1150 + 50 80
Wholemeal flour 1050 70
White bread flour 450 30
Salt 30 2
Levain 300 20

Timings

Step Time
Autolyse 1hr
Bulk rise 4hrs
Bench rest 30mins
Proof 4hrs
Bake 40mins

Notes

  1. Great crumb.
  2. Final shaping went very well—don’t cheat the shaping with wet hands.
  3. Let the counter help make the tension during final shaping.
Kyle Mathews

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