Tartine Sourdough 101

How to make Tartine Country Loaf-style sourdough bread, tips and tricks gathered over 5 years of baking.

NOTES ON VIDEO
4:44 - Mixing the Dough
19:28 - Stretch and Fold aka "Turning" the Dough
21:30 - Shaping the Dough
31:57 - Baking the Bread
41:00 - The Reveal
42:59 - Recommended Timing

SAMPLE TIMING

For morning bake with overnight proofing
10:00 AM - Feed the starter to make leaven
6:00 PM - Mix the dough, autolyse for 45 minutes
6:45 PM - Add salt and 50g water (1st turn)
7:15 PM - Stretch and fold #1 (2nd turn)
7:45 PM - Stretch and fold #2 (3rd turn)
8:15 PM - Stretch and fold #3 (4th turn)
8:45 PM - Initial shaping and bench rest
9:00 PM - Final shaping and proof in refrigerator overnight
7:00 AM - Pre-heat oven
7:45 AM - Start bake with covered Dutch Ovens
8:05 AM - Uncover Dutch Ovens
8:30 AM - Bread is done!

For an early evening bake
Night before - Feed the starter to make leaven
10:00 AM - Mix the dough, autolyse for 45 minutes
10:45 AM - Add salt and 50g water (1st turn)
11:15 AM - Stretch and fold #1 (2nd turn)
11:45 AM - Stretch and fold #2 (3rd turn)
12:15 PM - Stretch and fold #3 (4th turn)
12:45 PM - Initial shaping and bench rest
1:00 PM - Final shaping and proof at room temp for 2-3 hours
4:00 PM - Pre-heat oven
4:45 PM - Start bake with covered Dutch Ovens
5:05 PM - Uncover Dutch Ovens
5:30 PM - Bread is done!

This is just the starting point for baking. This dough makes DELICIOUS pizza - about 400g of the bread dough (so about 20% of one recipe worth) for one pizza.