Country Loaf, AKA Sourdough Try #2, Tartine version

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This version is better than the Peter Reinhart one we tried. This one is probably an 8. Texture wise, it’s as good as it gets. It is mildly sour, so I don’t know how to remedy that to make it more sour, but this is probably sourdough my kids would actually eat.

Country Loaf
Chad Robertson
Here is a link to the book:
https://www.amazon.com/Tartine-Bread-Chad-Robertson-ebook/dp/B00F8H0FNW/ref=pd_typ_k_rtpb_1_154606011_1/138-6586300-1595344?_encoding=UTF8&psc=1&refRID=0W3JBNQEQA8TKAF12GM5

The day before, discard everything but 1 Tbs. of your starter, then feed it with 200 grams of warm water and 200 grams of 50% white and 50% wheat flour. Cover and let rise overnight, for about 8 hours. This is the leaven.

Then, here is the percentage for 2 loaves (this is a 75% hydration recipe):

Water 700 grams plus 50 grams
Leaven 200 grams
Flour 1000 grams (900 white bread flour, 100 wheat)
Salt 20 grams

You weight 700 grams of the water, add the leaven, then the flour, and mix. Then let it rest for 25-40 minutes. Then, you add the salt and remaining 50 grams of water. Then, it rises for 3-4 hours(bulk fermentation), and you turn it about once every 30 minutes in the bowl by grabbing the side and pulling it over to the other side, shifting it by 1/4, doing the same thing, etc..  Then you take it out, trying to keep as much air in as possible, cut it in half, and shape it into 2 round loaves, and then you let it sit for 20-30 minutes. Then, you kind of reshape the loaves by pulling the dough tight from one side to the other and let them rise for 3-4 hours, or you can do a cold rise for a much longer time, maybe 12 hours?  You heat the dutch oven to 425, then score it, and bake for about 20 minutes, then take the lid off and bake another 20-25 minutes. I went on the long side of all of these estimates because I wanted it to be more sour. If you decide to add more ingredients i..e jalapeno cheese, etc., you do this during the bulk fermentation, usually after turn #1.

For Whole Wheat, here are the percentages

200 grams leaven
800 grams water
700 grams whole-wheat flour
300 grams white flour
20 grams salt

The rest is 40-60 minutes instead of 25-40.

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