The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My 1st attempt for a tartine style

nnehme's picture

My 1st attempt for a tartine style

yesterday was my first attempt for the tartine style bread - I like how the holes turned and open with apparent gluten. The preshaping / shaping was difficult and couldn’t build much tension: Elements to practice next time! But the taste is the best I had so far sweet crumb and crust. 


300gr bread flour

100gr spelt flour 

60g stiff sourdough starter (50% hydration) 

280g water 

8g salt 

autolyse for two hours ( only flour and water ) 

Mix and bulk ferment for 4 hours - stretch and fold every 30mn for four times then every 45 mn

bench rest 10mn 

Proof overnight - 9 hours

bake next morning at 500 degrees, first 25mn covered then 20mn uncovered 



Elsasquerino's picture

Well done, that looks a tasty slice of bread! Spelt flour has a different 'feel' to wheat which may have affected your shaping but it doesn't look bad to me.

nnehme's picture

and I want to keep trying with spelt as it force me to practice!


dabrownman's picture

spelt too!  The 72% hydration had to help it hold its shape.  Well done and 

Happy Holiday Baking 

nnehme's picture

And the spelt brought more extensibility to the dough and a sweeter taste 

Danni3ll3's picture

Congrats for an amazing crumb!

nnehme's picture

I was excited to see that it somewhat worked! 

loydb's picture

That looks great!