What recipe did you use? This looks so delicious!
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
Sorry, some info:
So I've been making a concerted effort to improve my starter and feeding it at least daily, so it was in roughly ideal condition when I used it in this batch.
Also, this was an overnight proof in the fridge, around 18 hours, which always yields the best results with this recipe
Looks quite good, but a bit too fluffy compared to my favourite bread - doesn't this dry out within 2 days after cutting?
Wait, this stays around that long for you? My self-control isn't that strong, haha.
well - I love the taste of bread but it does make you fat once you hit 40+ ;)
In my experience, these loaves are good for 5-7 days once you cut into them, and would probably go a good bit longer if you left the crust intact
That sounds about right.
FWIW sourdough is not terrible after freezing either, as long as your freezer isn't a moisture sucking drying POS (looking at you home rental fridge freezer), but can't quite compare to fresh. When we used to buy these in store, we'd generally buy half or quarter of a loaf to eat it while it's fresh (half was about size of your 1 loaf).
I figured out the freezing part when I had to live on my own and deal with shopping and school, so convenience was necessary, whilst not overpaying for groceries.
Most people i give it to say they freeze part of it, which i can't fault them for. I'm very picky, however, and typically don't eat my bread outside of like three days old
Interesting. I suppose you have "just small enough" air bubbles that there is still no deeper path into the loaf? The only time I saw sour dough with such big bubbles was in the Netherlands, and that bread was hard as wood within 3 days of cutting.
I'm not entirely sure, but i think keeping the bread in a plastic grocery bag helps mitigate air flow and moisture loss, which i think are the primary culprits for making bread hard and stale
Ok plastic bags for bread is a big no-no for me. You'd get all kinds of fungi within 3-4 days... It might not look bad yet but I wouldn't risk it.
🤷 hasn't killed me yet, and I've been at this about six or seven years
I wrap mine in a tea towel, then that package goes into a plastic bag or metal bread box and mine keep a week after cutting them, they often have a similar crumb to these. Sourdough keeps longer than other breads.
Yep, sounds about the same for me. Sometimes I'll shave off a thin slice if it's hardened, but aside from that it stays pretty much fresh
Can I lick it
Anytime
please don't wrap your bread in plastic! that's the best way to get mould from humidity not escaping.
Loose plastic over the towel, don't worry. I live where the relative humidity is very high so it's not like it's going to be dry.
And only wrap it after at least 24 hours, never when it's warm.
Same, grocery bags keep it reasonably fresh, while being nowhere near an airtight barrier
Beautiful breads Sneekee!
What is the difference and which one did you like the most?
More active starter (actually feeding it properly) and a long proof in the fridge. I'd attribute the nice oven spring and open crumb to the starter.
I'm beginning to suspect that the recipe for the tartine country loaf in the book isn't exactly what they use in store. Understandably it would be optimized for a residential fridge and oven, but i just cannot get more open crumb than this
Heh, maybe it was the lighting but was also trying to ask if the one with the darker crumb has more whole-wheat?
Oh, yeah that's just lighting. All four loaves were the same batch. 1800g bread flour, 200g whole wheat
Do you have some way of sharing that recipe? Or at least where it's from?
https://share.google/2uLb8nd4Qq6twHfV6
That's the website
Tartine Bread By Chad Robertson https://share.google/BeRlMHpLXVIz6qvav
That's the book i have. They're both quite long-winded, but if you can muddle through it the results are great
Fantastic! Thanks a lot for sharing!
No problem, I've tried a lot of sourdough recipes, and the combination of pictures and extremely thorough instructions make this one the best I've ever used
That's some good looking bread.
Thank you kindly
Damn, those look goooood!
Thanks, they're some of my best ever
Oh, my
So lovely, especially the x one! Delicious looking loaves.
It's one of my favorite ways to score round loaves, very aesthetic results usually
I could never get through that much bread before it got stale.
I don't, I give away like 80% to neighbors
Hmmm, that really makes me want to try baking bread myself!
Thanks so much for posting—it looks totally delicious, and I'm sure it is, too.
I highly encourage it, it's a relatively cheap hobby that provides endless challenge
Down! Set! Forty-toooo! EighttEEN! Forty-toooo! Hup! Hup!