My Take on Chad Robertson's Tartine Bread
2
My Take On Chad Robertson's TARTINE BREAD Makes a 900g loaf I NTIAL R EFRESH : • Stiff Dough Levain: 28g • Water, Tepid: 42g • Bread Flour: 56g Dissolve the levain in the water and add the flour. Mix until fully incorporated. Cover and store in a warm place (18ºC) for 6-8 hours. S ECOND STAGE OF LEVAIN : • Levain From Above: 126g • Water, Tepid: 94g • Bread Flour: 126g Repeat the same procedure as above and store for 2 hours. F INAL DOUGH : • Levain From Above: 347g • Water, Tepid: 222g • Bread Flour: 347g • Sea Salt: 10g Half an hour before the levain is ready, mix together the rest of the ingredients until the flour is completely incorporated. Cover and put to one side for 30 minutes. Add the levain to the dough and incorporate. Tip it out onto a clean work surface and kneed for 8-10 minutes, until both doughs are combined. Transfer to a clean, oiled container to rise for 4 hours at 18ºC (stretching and folding, in the container, should be done as many times as necessary throughout this period).
description
My take on Chad Robertson's (author of 'Tartine Bread' and maker of one of the most highly regarded loaves of sourdough bread) signature bread recipe from his book, 'Tartine Bread'.
Transcript of My Take on Chad Robertson's Tartine Bread
My Take On Chad Robertson's
TARTINE BREAD
Makes a 900g loaf
I NTIAL R EFRESH : • Stiff Dough Levain: 28g• Water, Tepid: 42g• Bread Flour: 56g
Dissolve the levain in the water and add the flour. Mix until fully incorporated.Cover and store in a warm place (18ºC) for 6-8 hours.
S ECOND STAGE OF LEVAIN : • Levain From Above: 126g• Water, Tepid: 94g• Bread Flour: 126g
Repeat the same procedure as above and store for 2 hours.
F INAL DOUGH : • Levain From Above: 347g• Water, Tepid: 222g• Bread Flour: 347g• Sea Salt: 10g
Half an hour before the levain is ready, mix together the rest of the ingredients until the flour is completely incorporated. Cover and put to one side for 30 minutes.Add the levain to the dough and incorporate. Tip it out onto a clean work surface and kneed for 8-10 minutes, until both doughs are combined.Transfer to a clean, oiled container to rise for 4 hours at 18ºC (stretching and folding, in the container, should be done as many times as necessary throughout this period).
S HAPING :
Pre-shape the loaf into a tight ball and rest for 20 minutes.Shape into a Boulé or Bâtard, depending on preference, and place into a well floured proofing basket. Take care to generously flour the proofing basket as the dough has a tendency to stick after 12 hours in the refrigerator.
P ROOFING :
Proof the loaf for 2 hours, then place in refrigerator to proof overnight. Depending on how cold your refrigerator is, you may reduce or lengthen the amount of time the dough is left to proof before moving it to the refrigerator. A good test is: if you insert a floured finger into the dough and the indentation stays after you remove it, it is ready.
C OOKING :
Preheat the oven to it's max temperature. 15 minutes before baking, remove the dough from the refrigerator to allow it to return to room temperature.Bake the loaf on a baking stone at 220ºC (200ºC fan) for the first 20 minutes while steaming the oven (perfect humidity is 70%). After, reduce the heat to 200ºC (180ºC fan) and cook for 20 minutes and release some steam from the oven. If you feel the loaf is cooking too quickly then reduce the heat to 180ºC (160ºC fan) for the last 10 minutes.Remove from the oven and place straight away on a cooling rack for at least 30 minutes before slicing into it.
