150g of active starter
350g filtered water
10g salt
500g King Arthur bread flour
Mix water and starter, stirring until well combined. Add 500g of flour and salt. Mix with a Dutch whisk and finish by hand until well combined. Measure the center temperature of the dough and refer to the chart. Mine was 75°C. Let the dough sit for 1 hour. Perform 3 sets of stretch and folds, with 30 minutes between each stretch. After the last set, start bulk fermentation. Per the chart, I let the dough rise in size by 50%, which took about 5 hours.(house temp 71°) Flip out the dough and laminate. Shape the dough and let it rest for 30 minutes. Final shaping and place it in a banneton. Wrap it in a bag and let it cold ferment overnight. Mine cold ferments for 14 hours. When ready to bake, preheat the oven to 500°C with a Dutch oven inside. Score the dough while it’s still cold. Place the cold dough on a silicone mat and put it in the hot Dutch oven, closing the lid. Bake for 25 minutes in the covered Dutch oven. Remove the lid and bake for an additional 15-20 minutes until the desired browning is achieved. Allow the dough to cool completely on wire rack before slicing.
by kjm5041
13 Comments
Looks wonderful!
Interesting, I’d like to try this but I don’t understand those percentages for the tartine method, am I missing something? Other than flour adding up to 100 none of the other ingredients add up to anything.
Also the temps they list start very high, my house is rarely over 15-18°C – are they assuming the reader uses a proofing box or seedlings mat?
There’s a good reason I like sharing the chart!
Looks lovely.
That chart works great for cold proof. I nailed the bulk with it as well
Awesome!, I need to try following my temps more closely.
That is the most beautiful shape
Did you mistype? Did you mean 75-degrees and 500-degrees F, not C? (assuming yes)
beautiful crumb. thank you for sharing the chart ☺️
I love working with sourdough
Your loaf looks great! I like the chart and being sciencey LOL!
Very nice! What sort of container do you use to measure volume that would also allow for stretch and folds? Been looking for one but no luck so far.
That’s some beautiful scoring! Did you use regular flour or rice flour to dust the top of the loaf before scoring?
I’ve never seen this! Hoping to learn as i haven’t been pleased with my final crumb or oven spring lately. In general, is the chart indicating that warmer doughs should not be left to rise as much??
My last bake my bulk rise was about triple, and I still didn’t get good results.