Basic country bread from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    Basic Country Bread 48 Leaven: 1T starter, 200g water, 100g whole wheat flour, 100g flour Dough: 700g plus 50g warm water (80F) – 75, 200g leaven – 20, 900g white flour – 90, 100g whole wheat flour – 10, 20g salt – 2

  • mseers on October 24, 2011

    7) Bench rest 30 min. 8) Final shaping. Flip so underside is on top. Fold third up and over middle third. Stretch dough horizontally to the right and fold thid right third over the center. Stretch dough left and fold left third over centre. Stretch top third over centre. Stretch bottom third over centre. Shape boule. 9) Make a 50/50 mixture of rice flour and white flour. Line banneton with it. Place dough into banneton, final rise 3-4 hours. 10) Preheat oven at 500 with dutch oven inside. 11) Dust surface of dough with rice flour mixture. Carefully place loaf in dutch oven. 12) Score with a simple square 13) Cover and place in oven. Reduce heat to 450, bake 20 min. 14) Remove lid. Colour of crust should be pale and shiny. Continue to bake until deeply caramelized, 20-25 min.

  • mseers on October 24, 2011

    Basic Method 48 1) Leaven: night before, mix 1 T starter with 200g warm water, 100g whole wheat flour, 100g flour 2) Mix leaven with water. 3) Then add rest of dough ingredients without salt. Rest 25-40 min, which allows the protein and starch to absorb water and then relax into a cohesive mass. 4) Bulk fermentation: Add salt and more water. Fold the dough on top of itself, transfer to a container. Ferment 3-4 hours. 5) Turns (during bulk fermentation, instead of kneading). Dip hand in water, grab underside of dough, stretch up and fold over rest of dough, repeat two or three times. During first 2 hours of bulk ferment, give dough a turn every half hour. During third hour, turn more gently to avoid degassing. By the end of the third hour, the dough should feel aerated and soft. 20-30% increase in volume. Extend fermentation period if necessary. 6) Cut dough in half, shape into a boule.

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