Tartine-book-based Country Sourdough recipe

Tartine-book-based Country Sourdough

Long Beach, United States

Mélange

42%
51%
7%
Liquide Farine Autres
Tartine-book-based Country Sourdough

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Since 2010

Psychological Therapy :) Getting in touch with feeling, with homestead knowledge (Gardening, Animal Husbandry, Baking, etc)

Caractéristiques

Exceptional bread: soft, airy inside, with a rich and dark substantial crust outside. The flavor is flowery and sweet, with a slight ripened aroma and light sourness.

Goût et saveur

Recette

Ingrédients de base

  • 100g Water
  • 50g White bread flour (unbleached)
  • 50g Whole wheat flour
  • 1tbsp 1tbsp mature starter
  • 200g Purified water (78 deg f)
  • 100g White bread flour (unbleached)
  • 100g Whole wheat flour
  • 1tbsp Starter
  • 900g White bread flour (unbleached)
  • 100g Whole wheat flour
  • 750g Purified water (80 deg f)
  • 20g Sea salt
  • 200g Leaven

Ingrédients pour nourrir le levain

1
See starter recipe above. Water temperature: 78 degrees Farenheit.

Méthode de travail

1
Country Sourdough recipe following Chad Robertson's Tartine bread-baking book. Starter: 200 grams (50% white bread flour, 50% whole wheat flour), and 200 grams of purified water. This is the fresh starter, which I refresh twice per day for 3 days before I start the baking process.
100g Water 50g White bread flour (unbleached) 50g Whole wheat flour 1tbsp 1tbsp mature starter
2
Leaven: -- 1Tbsp of fresh starter (see above) --200 g Water (78 degrees F) --100 g White Bread Flour (unbleached) --100 g Whole Wheat Flour
200g Purified water (78 deg f) 100g White bread flour (unbleached) 100g Whole wheat flour 1tbsp Starter
3
Basic Country Sourdough bread ingredients: --200 g leaven (see above) --900 g White Bread Flour (unbleached) --100 g Whole Wheat Flour --750 g Purified Water (80 degree F) --20 g sea salt
900g White bread flour (unbleached) 100g Whole wheat flour 750g Purified water (80 deg f) 20g Sea salt 200g Leaven

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library