Tartine Country Bread, start to finish

This is my first video about making bread. The recipe is for one loaf. Fluctuations in the weather has a huge impact on the result. On hot days it's easy to over-proof the dough resulting in a loss of oven spring. Cold days can result in under-developed loaves so I found that I need to boost my starter with two feeds (am/pm) before I build the dough.

Ingredients for one loaf
• 350 g + 25 g filtered water at room temp
• 100 g mature levain (this is fed, active starter)
• 450 g all-purpose unbleached flour
• 50 g whole-wheat flour
• 10 g salt

Equipment available on Amazon
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Lodge Combo Cooker
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Masterproofing 8-inch Round Banneton
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Frieling Brotform Oval Bread Rising Basket
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EatSmart Precision Pro Digital Kitchen Scale
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Bread Lame
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Bowl Scraper / bench knife
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Kuhn Rikon Bread Knife
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Single Edge Cutter Blade
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High-Performing Digital Food/Meat Thermometer - Lavatools Javelin/Thermowand
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