this post was submitted on 30 Aug 2026
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Sourdough baking
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Sourdough baking
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https://share.google/2uLb8nd4Qq6twHfV6 ^link to the tartine bakery website
My condensed version:
Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat
Morning: Mix 700g 80° water and 200g leaven, then add 900g AP(or bread flour), 100g WW, mix, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)
After BF, divide and shape into rounds for 30-45min bench rest
Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge
Thank you so much! I'll save this and try it out :)
I HIGHLY recommend proofing in the fridge. I have never gotten this recipe to work at room temp, but it's perfect in the fridge.
I usually make the dough late morning, shape the loaves and get them in the fridge early afternoon, and bake next morning