Servings:
Preheat:
Prep Time:
Source: https://www.youtube.com/watch?v=HlJEjW-QSnQ for steps
Ingredients:
Tartine basic – 75% hydration
o 350+ 25g water room temperature
o 100g starter
o 450g bread flour
o 50g whole wheat flour
o 10g salt
Tartine rye – 80% hydration
o 375+25g water room temperature
o 100g starter
o 415g bread
o 85g dark rye
o 10g salt
Molasses rye
Same as above rye, but thoroughly mix 2 Tbsp of molasses into water before adding starter. Also works with Classic Tartine.
Raisin Bread
Same a classic. 1 1/4 cup raisins in warm water for 30 minutes, then drain. After giving the dough a second turn, add the raisins to the dough, thoroughly working raisins into dough. Complete the bulk fermentation.
White – 75% hydration
Same as Tartine basic, but use 500g of White, no whole wheat.
Add 5g wheat bran
Tartine semolina – 80% hydration
o 375+ 25g water room temperature
o 100g starter
o 350g semolina flour
o 150g bread flour
o 10g salt
Directions:
Levain preparation the night before Makes 200+g, enough for 2 loaves
50 starter:100 water:50 bread+50 whole flour (1:2:2).
Rise for overnight. Should pass the float test.
Starter refresh steps if starter is almost dead. Numbers are starter:water:flour. Initially use bread flour with 10% rye
Day 1 (if starter is old). | Day 2
7am 1:1:1 (15:15:15) | 7am 1:2:2 (5:10:10)
2pm 1:1:1 (15:15:15) | 1:2:2 (5:10:10)
9pm 1:4:4 (5:20:20) | 1:5:5 (5:25:25)