Old Style Tartine Sourdough

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

BGKYSmoker

Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Dec 25, 2010
14,376
12,512
Rineyville, KY
Trying a Tartine sourdough recipe.

Not good looking when mixed. Cover and let autolyse for 1 hour.
tb.jpg


After autolyse, bring it around for first bulk rise. Cover.
tb1.jpg


Putting in the proofer until I get it doubled.
tb2.JPG



Took 5 hours to double. Did 6 sets of stretch and folds.
Pretty loose so keep it tight, it will spread out, cover with bowl for 30 mins.
tb3.JPG


Next form the dough and put in bannetons.
tb4.JPG


Cover and in the fridge for 18 hours. (This was all done yesterday)
tb5.JPG


Bake now.

tb6.jpg


tb8.JPG


25 mins lid on.
tb7.jpg
 
Nice
My sourdough starter absolutely dies after about 10 days. Decided to wait a bit before starting over and get up to the store that has bulk rye and ww flours.
Baked a poolish bread boule today. Not impressed with that recipe so nothing posted.
 
Nice
My sourdough starter absolutely dies after about 10 days. Decided to wait a bit before starting over and get up to the store that has bulk rye and ww flours.
Baked a poolish bread boule today. Not impressed with that recipe so nothing posted.
Message me your addy and I will send you some dehydrated starter.
 
  • Like
Reactions: Fueling Around
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky