Tartine Style Country Sourdough Bread

Tartine Style Country Sourdough Bread

Tartine Style Country Bread
Flours:
30g Rye Flour
60g Whole Wheat
230g Strong Bread Flour
272g Hydration
90g Starter(100% Hydration)

-Flour+Water Autolyse for 2 hours
-Added starter and salt mixed by hand(Rubaud Method)
-Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.)
-Stretch and folds in bowl 5 times 30min to 1 hour intervals
-Pre-Shaped and rested for 1 hour
-Shaped and left on bench top overnight.
-Next morning in freezer for an hour then bake!
-250c Deg for 15 Min/200c Deg for 25 Min

This is definitely inspired by ‘Trevor Jay Wilson’ totally love this guy, he make everything looks so easy!

Things that I learned from this recipe and bake, The dough ferments quicker that any other recipe. 

Youtube Channel – https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg

Started a channel in YouTube to document my bakes and start sharing my experience, Trying my best to take videos of every bakes that I do from now onwards…