Homemade Sourdough Bread - Classic Tartine Country Loaf
A classic sourdough bread recipe at 80% hydration and using a trio of flours and the Rubaud mixing method.
Ingredients
Leaven
- 25 grams sourdough starter
- 50 grams bread flour
- 50 grams water
Autolyse
- 335 milliliters water
- 360 grams bread flour 85%
- 40 grams spelt 10% (can substitue whole wheat)
- 20 grams rye 5%
Final Dough Mix
- 10 grams salt 2%
- rice flour for dusting banneton and for the score
Instructions
Leaven
- Combine starter, water, and flour. Mix and set aside until fully built and doubled in size.
- Option is to use a mature sourdough starter that was fed the night before and still held it's build/peak and can be used when the autolyse is ready.
Autolyse
- Combine the water and flours. Thoroughly mix, scraping down the sides of the bowl. Cover and set aside for 1 hour. See note on water temp.
Final Dough Mix
- Combine 100 grams of the fully built leaven (or 100 grams of mature sourdough starter) and the autolyse that's been resting for 1 hour. Mix using the Rubaud method for 5 minutes. (can use a kitchen aid stand mixer if unable to do the Rubaud)
- Add salt and continue with the Rubaud for 5 more minutes to fully incorporate.Cover and set aside 30 minutes.See note on ideal dough temp.
Bulk Ferment
- Structure Fold #1 (stretch 7 fold, or coil fold, or my preferred method the stretch and wrap). See demo videos. Cover, set aside 30 minutes.
- Structure fold #2Cover, set aside 30 minutes.Between each strucure fold, evaluate the dough to see how it's holding shape, tension, elasticity.
- Structure fold #3Cover, set aside 30 minutes
- It's possible the dough might be nearly done with structure. Is it holding shape, tightening when handling, has a bounce and taughtness, a shine and feel silky? I typically do at least 3 and sometimes up to 5.
- When you feel your dough is holding enough structure, cover and allow it to rest for the remainder of the bulk ferment phase. It will likely take at least another hour, and up to 2 or 3 if your kitchen is cold. When the bulk fermentation phase is done, your dough will have risen by 50%, will be jiggly on top, will have bubbles on the surface and sides, and will have a someone domed appearance.
Pre-shape
- Allow the dough to fall out of the bowl on a lightly floured surface.Using your bench scraper, fold the dough letter shape style and flip so the smooth side is up. Push the dough along to create friction underneath and developing a taught surface on top, trying to keep a round shape. This should only take a few movements, no need to mess with it too much, it's just the pre-shape. Cover and let rest 30 minutes.
Shape
- The dough will have spread out some, but shouldn't have spilled all over the counter. It should still have some shape and bounce. Depending on the shape you're going for (boule or batard) follow the demo videos and place into the batard. Check my Sourdough Video Gallery for several demo videos on how to shape sourdough.
Cold Retard
- Place your banneton (covered) into the refrigerator overnight at a minimum and up to 2 or 3 days if you like.
Preheat the oven with the kettle (dutch oven inside)
- On baking day, preheat your oven with the kettle inside to 500f. Allow to pre-heat for at least 45 minutes to an hour.
Score
- Cover your banneton with a piece of parchment cut to size and carefully flip over onto the counter. Brush off excess rice flour and apply a new thin coating (if desired). Slice your functional score and any decorative score you like. See my videos on styles of scores.
Bake
- Bake at 475f with the lid on for 20 to 25 minutes. Remove the lid and turn the oven down to 450f. Continue to bake another 20 minutes, lightly tenting with foil if needed to prevent over-browning.
Cool
- Allow to fully cool before slicing. About an hour minimum. The crumb (interior) could be gummy if sliced too soon.
Notes
The ideal dough temp is right around 78f.
My kitchen runs about 70 degrees and I keep flour in the pantry, it's about 70f, as well. To mix the autolyse, I use warm water, around 95f because when that's combined with the 70-degree flour, the mixture will level out right around 80f or so.
I happen to have a small kitchen cupboard next to the refrigerator that runs a little warm, year-round. I use that as a bread proofer. The temp is usually 75 -80 degrees. Check your kitchen, or near your heater vents to see if you can find a warm spot, but not too hot. You can use the turned-off oven, with the oven light on and the door cracked. Just be sure to monitor the temp in there so it's not too warm. My oven, with it, turned off and the oven light on, but the door closed will get to 120f. I have to have the door open about 6 inches.
If you're making bread in a cooler kitchen, less than 72f, you can expect the bulk ferment to take longer. If your kitchen is warmer, your ferment will go faster. Knowing the temperature of your dough will help you predict how it will behave.
Nutrition
Calories: 142kcalCarbohydrates: 29gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 326mgPotassium: 59mgFiber: 2gSugar: 1gCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!