Basic Country Bread Tartine Bread

Basic Country Bread Tartine Bread Preparation. step 1 make the starter: combine 1,000 grams white bread flour with 1,000 grams whole wheat flour. put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. To make the final dough, in a large bowl, add 200 grams of the starter, 650 grams of the warm water, and the flours. mix by hand until incorporated, cover, and let rest in a warm spot in your kitchen for about 30 to 40 minutes. sprinkle the salt over the dough and sprinkle with the rest of the water.

Basic Country Bread A La Tartine вђ Sweet вђў Sour вђў Savory Step 9. mix 100 grams whole wheat flour and 100 grams rice flours. line two 10 to 12 inch bread proofing baskets or mixing bowls with towels. use some of the flour mixture to generously flour towels (reserve remaining mixture). step 10. dust rounds with whole wheat flour. Pour in 740g water and mix with your hands until the leaven is completely dispersed. add 700g white flour and 300g whole wheat flour and mix with your hand until all the dry bits of flour are gone. cover your bowl with a towel, or if in a dry climate, plastic wrap and let autolyse for 30 minutes. Place lukewarm water in a medium bowl. add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump free batter. cover with a kitchen towel. let rest in a cool, dark place until bubbles form around the sides and on the surface, about 2 days. Cover and let them proof in the refrigerator for 12 to 15 hours. when you're ready to bake, preheat your oven to 500 degrees fahrenheit (260 degrees celsius) with a dutch oven inside. carefully turn out one of your loaves into the preheated dutch oven, score the top with a sharp knife, cover, and bake for 20 minutes.