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Table of Contents
Simple White Tartine Sourdough
Ingredients
- 375g strong white flour
- 250g sourdough starter (I make my starter with wholegrain rye flour)
- 8g salt
- 200ml water (more or less depending on flour)
Depending on how hydrated your sourdough starter is, you might have to vary the amount of water you add. You want a hydration of around 75%.
Method
Combine flour, starter, salt and water just until there is no more dry flour left, and and let them autolyse for 30 minutes. This means you just let the mixed up ingredients sit.
Then mix up the ingredients until they are properly combined, and fold three times every half hour for 3 hours. Then let rest for 2 hours. The photo on the right shows the dough after three hours of folding every 30 minutes.
Take out of your bowl and put onto floured surface. Fold another three times, shape into a tight round, and cover it with a bowl for 30 minutes bench rest.
Fold once more, shape again.
But into your proving basket with the seam up, pre-heat the oven to 230 degrees, and let the dough sit for a final rise of 30 minute whilst the oven is heating up.
Put some cling film over the proving basket so that the top of your bread won't dry out.
Turn out of the proving basket onto your baking tray and score the top with a sharp knife.
Bake at 230 degrees for 15 minutes, then lower to 180 degrees for another 30 minutes.
Looks fantastic on the outside, and on the inside:
