The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Everyday Rustic Country Sourdough

dabrownman's picture

Tartine Everyday Rustic Country Sourdough

Here is an everyday Tartine method DO sourdough with 30% rye, WW, bulgar and farro in the levine, boilded soaker and dough.

This loaf was only retarded 4 hours.  The cold DO was placed in a 500 F oven.   The spring was about 75% in the DO after 20 minutes c0vered.  The bread was then baked at 425 F convection oven uncovered for 10 minutes and then the bread was taken out of the DO and placed on the stone and baked until the internal temperature was 205 F.  It was then left in the off oven with the door ajar for 12 minutes to further crisp the crust.  The crust was dark and crisp. The crumb came out light, airy, soft moist and moderately open with the cracked berries coming through.  The taste is its best quality with a medium sour note.  This will make a nice sandwich loaf.  Recipe follows Pix's

Everyday Rustic Country Sourdough

Yield: one 850 g Loaf


Levain Build

50 g KA AP flour

25 g Whole wheat flour

25 g Whole rye flour

75 g water, cool (60 For so)

25 g active starter (100% hydration)

Boiled Soaker

10 g rye berries cracked

10 g WW berries cracked

10 g farro

10 g bulgar

Final Dough (77% hydration, including levain excluding the soaker)

25 g rye

25 g whole wheat

15 g bulgar

15 g farro

170 g KA AP flour

170 g KA bread flour

325 g warm water (80 For so)

1 tsp barely malt syrup

8 gpink Himalayan sea salt (1.5%)

Boil and Soak – soaker ingredients in twice as much water by volume. Bring to a boil and turn off heat and let soak until cool.


1. Levain : Make the final build 10-12 hours before the final mix.

2. Mix: Add all the ingredients to the mixing bowl, including the levain, but not the salt or the soaker. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and knead 8 minutes with dough hook on KA 3. The dough should have a medium consistency. Add the scalded and caramelized berries and mix on KA 3 for 1 minute

3. Ferment with S&F: 2 hours. Stretch and fold the dough in the bowl 4 strokes at  15 minute intervals for  1 hour. Stretch and fold again, 4 strokes, at the one hour mark folding it into a ball in lightly oiled bowl. Do 1 S &F two more times at 90 and 120 minutes. Form into ball stretching the skin tight and place in floured benetton or shape into a batard leave to ferment 1-2 more hours until the dough is at least 75% larger than when you started the ferment. Remove from bennetton and bake as below.

If doing DO Tartine method form into ball and place in DO for final rise and bake as below.

4. If retarding: do 1 S&F in the lightly oiled bowl forming the dough into a ball again. Refrigerate 8-20 hours, depending on how much time you have and sour your taste.

5. Take dough out of refrigerator and let it come to room temperature about 1 ½ hours.  Pre-shape, then shape into boules or batards 20 minutes later. OR, if doing Tartine method, form into ball and place into cast iron DO for final proof.  Bake as below.

6. Proof: Approximately 1.5 to 2.5 hours at 82 F. Ready when poke test dictates.

7. Pre-heat: oven to 500 with steam apparatus in place - 45 minutes minimum. I use a loaf pan half full of water and a dry 12”cast iron skillet that go in the bottom rack of the oven at the beginning of pre heat and the stone on the rack above. When the loaf goes in,  throw 1 cup of boiling water into the cast iron skillet right after loading the bread on the stone.

8. Bake: Do not slash loaf. Bake seam side up on stone at500 Ffor 5 minutes, turn down temperature to 450 F and bake for another 10 minutes. Remove steaming apparatus after 15 minutes. Turn down oven to425 Fconvection now and bake 15 minutes more, turning loaf every 5 minutes for browning evenness as necessary. When done (205 F internal temp), leave loaf on stone with oven door ajar, oven off for 10 minutes. Move to cooling rack until loaf is room temperature.

If doing DO, Bake at 20 minutes at500 Fremove lid and turn down oven to 425 F convection and bake for 10 minutes.  Remove from DO and place on stone to bake until loaf is205 Fon the inside.  Turn off oven, keep door ajar and let loaf rest on the stone for 12 minutes before removing to cooling rack.


varda's picture

In particular I love the deep golden color you got on the crust.   I don't even know what farro is, but it sounds nice.  -Varda

dabrownman's picture

an ancient grain in the spelt family with kamut.  Romans used it for bread and current Italians use it for bread and as a rice substitute like bulgar.  Italians have a knack of making very good risotto from farro as well as pasta.   I think the color came from a 500 F oven for the first 20 minutes (even though when I took off the lid it didn't have any color to speak of), some from the barley malt and some from shear dumb luck of using a DO.  Letting the dough proof in the DO and chucking the DO into the hot oven sure is easy enough.  Next time I'm going to chuck it into a cold oven.  The spring was very good but I would expect better in a cold oven start.

It is very pretty bread and taastes wonderful.

isand66's picture

Great looking bread...I have his book and have seen many people use his methods but have yet to try it myself.

I love your use of the Farro which probably tastes similar to the spelt flour I've been using and loving.

Your crumb and color of the crust came out great.

Great baking.

dabrownman's picture

farro are kissing ancient cousins.  Your right about the crust on this bread.  It is the deepest brown, shiny, caramelized crust I have ever managed to get to stick to a loaf of bread without burning it up completely - by far the best.  The boiled soaker makes the crumb too.  I'm with you.  I think that spelt or farro makes for a much better tasting SD bread as long as there is rye and WW to go with it.  Grinding your own berries it a key to it all too.  20 hours of retardation would have helped the crumb holes get bigger I think.'s picture

This looks like a great bread dbm.  Wish I could taste it. Very similar to my vision for the Epic Fail Miche I posted about a few days ago.  Could you elaborate on two parts of your method:  When you say you "adjust the hydration", what are you feeling for here? How can you tell when you've got it "adjusted" properly?  I know this is one of those almost impossible-to-explain parts of the process, but one place where I definitely need to tighten up my game.  Same goes for your designation of "medium dough".  Hardness?  Any way to clarify that in words?  I guess this is why people take classes in bread baking. Not gonna happen here -- so I appreciate the info greatly. Thanks. 


dabrownman's picture

shooting for a 76 to 78% hydration for this dough that has some rye, WW and other non white flours.  Generally you need more hydration for these breads and since mine was also partially home ground, it even takes more water.  Also, being in AZ all of my flours seem to be more dry and need more liquid than what is normally required in New Orleans.  If I run across a recipe that calls for 72% I might try it with 75%.   I put in the adjust the hydration for those who may be in higher humidity than my  4-7%  in the winter time, use different brand of flours, not grind their own, etc.    I am also getting to know what at 72 or a 75 or a 78 % hydration dough should feel like and you will too. 

Medium dough is the texture and gluten development.  A white floured bread without any soaker after 8 mins on my dough hook , after  1 hour autolyse, will have developed a very smooth and fine texture and be at a high quality window pane.  But, I would probably make it at say 70-72 hydration if not a ciabatta .  This dough, because of the 30% of so of non white flours and the soaker, will have a medium texture and gluten development.  Also, on breads with more than 25% WW or spelt I would probably add a tsp of vital wheat gluten to the mix for every cup of WW and Spelt to help it rise properly.

I also don't usually let 30% or higher non white breads sit in retard for more than 8-10 hours.  Also my high rye and WW levains are easily ready to go after 4 - 6 hours, I refrigerate them then,  rather than 12 hours for levains that have considerable white flour.  I like a 25% WW 25% Rye and 50% AP levain very much and it can be ready in 8 hours for use or refrigerate.  Once again I'm in AZ and it is warmer here in the winter.

I hope this helps.'s picture

That's great -- helps a lot.  I really need to get a sense for what doughs should feel like.  I've been flying too blind, probably because I got into this via no-knead bread, a method that pretty much insulates the baker from ever feeling the dough at all.  Unfortunately, feel is not something that can easily be expressed or percieved over the internet.  But trial and error will work it out eventually.  More trials, fewer errors....
Great tip on the VWG too -- thanks.  I've been wondering about that with the miche I'm aiming for.  I've been thinking about including some semolina this weekend for that reason, to make up for some of the spelt's gluten deficit.  The durum would add some appealing color as well, but obviously not as much gluten per gr of flour as VWG does.  Think that would fly?
Would really like to run down some malted barley before this weekend's bake, but that's looking unlikely :-(.  Small town, few options.

Thanks again,



dabrownman's picture

molasses instead of malted barley.  Sometimes I use both.  Bosch dealers carry malted barley.  I also added 50% AP to my favorite levain build below - I left off the AP.  Don't forget you can build your levain in 2 stages or even 3, by starting small and 12 hrs later it is complete.  I do that all the time in the summer.  You can refrigerate your levain if it is going out of control or going to fast too..