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Tartine's Country Bread

clock-icon1510 minutes
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Pixicook editorial team

A rustic and flavorful country bread with a crisp crust and tender crumb, following the famous Tartine Bakery recipe.

Ingredients for Tartine's Country Bread

units in
USchevron
serves
2 peoplechevron

White-Bread Flour

cups

Warm Water

0.25 fluid ounces

Fine Sea Salt

teaspoons

Rice Flour

tablespoons

How to Make Tartine's Country Bread

1. Create the Starter

Combine equal parts of white-bread flour and whole-wheat flour in a jar with a bit of warm water to create a thick batter. Cover with a towel and leave to ferment for 2 to 3 days until bubbling.

2. Maintain the Starter

Each day for about a week, discard 80% of the starter and replenish it with fresh white-bread flour and warm water. Look for a sour aroma and a rise-and-fall pattern.

3. Create the Leaven

Mix a spoonful of the mature starter with warm water and the white-wheat flour blend. Let rest for about 12 hours or until a spoonful of it can float in water.

4. Mix the Dough

Mix the leaven with warm water, then add white-bread flour and whole-wheat flour until there are no dry spots. Rest for 25 to 40 minutes for hydration and gluten development.

5. Add Salt and Water

Add fine sea salt and a little warm water to the dough. Work in the ingredients until the dough becomes cohesive.

6. Bulk Fermentation

Let the dough rise for about 3 hours, giving it a gentle fold every 30 minutes. The dough should increase by 20-30% in volume.

7. Divide and Shape

Divide the dough into taut rounds and let rest for 30 minutes. Prepare baskets or bowls lined with towels dusted with a blend of whole-wheat and rice flour.

8. Final Proof

Place the dough seam-side up into the prepared baskets. Let rise for 3-4 hours in a warm spot or 10-12 hours in the refrigerator.

9. Bake the Bread

Preheat Dutch oven to 500 degrees Fahrenheit. Place loaf in pot, score, cover, and bake for 20 minutes. Uncover, reduce to 450 degrees Fahrenheit, bake for another 20 minutes.

10. Cool the Bread

Cool the bread on a wire rack for at least 15 minutes before slicing. Repeat baking with the second loaf.

Pitfalls and tips

Starter Health

Ensure your sourdough starter is at peak activity before baking. It should double in size within 4 to 6 hours of feeding and have plenty of bubbles.

Baking in a Preheated Dutch Oven

Preheat your Dutch oven for optimal steam generation, starting with the lid on for steam, then removing it to develop the crust color.

Bulk Fermentation

Allow the dough to almost double in size during bulk fermentation, which could take 3 to 5 hours depending on conditions. Look for large bubbles on the surface and along the sides.

Autolyse Step

Allow your flour and water to rest during the autolyse phase to hydrate the flour and develop gluten, which leads to better structure and texture. Aim for at least 30 minutes, up to an hour or more.

Shaping

Handle the dough gently when shaping to maintain gas pockets for an open crumb. Use a light touch to avoid degassing the dough too much.

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