If you've always had trouble with baking bread, stop reading and buy 'Tartine Bread' by Chad Robertson. This legendary boulanger, or baker, will guide you to truly miraculous bread. All you need is water, flour, and a little salt. Yeast isn't even necessary for this amazing bread! The ingredients are here, but for in-depth instructions, buy the book!! This recipe will yield one boule loaf.
100g leaven (made with a wild yeast starter)
350g water (80F)
450g white all-purpose or bread flour
50g whole wheat all-purpose or bread flour
50g water (80F)
- Pour the leaven into the 350g water. The leaven should float. Stir to disperse the leaven.
- With your hand, mix the flour into the water until all the flour is wet. Let it rest for 30 minutes.
- Add the salt and 50g water and knead thoroughly.
- Let the dough bulk ferment for 3-4 hours. Turning the dough every 30 minutes.
- On a floured surface, pour the dough and fold it a couple of times. Let it bench rest for 30 minutes.
- Form a boule by folding the dough and creating tension on the top of the boule.
- Transfer the boule to a bowl lined with a towel dusted generously with flour. The loaf should have its bottom seam side up. Allow the bread to proof for 2-4 hours.
- One hour before baking, preheat the oven and a dutch oven to 500F.
- Once ready to bake, flip the loaf onto the dutch oven and score the top.
- Bake for 20 minutes.
- Remove the dutch oven lid.
- Bake for an additional 20-25 minutes.
- Remove from oven and allow it to cook for 30 minutes.
- Enjoy immediately or eat within a day or so.