Tartine-Style Country Sourdough (Beginner-Friendly Timeline)
If you’ve been following my Sourdough Series, today we’re baking a classic: a Tartine-style country loaf with a crisp ear and a custardy, open crumb. This method taught me patience, gentle handling, and how to read dough.
Credit where it’s due: Chad Robertson’s approach is the backbone here. And a funny family story; on a 2018 trip to San Francisco, we ate at the famous Tartine.
Their cookbooks were displayed everywhere, and mid-meal, one slipped and bonked my husband on the head. Ouch!
He swore he wouldn’t buy “the mean book,” but I convinced him. We brought it home, created our starter Betty, and that book helped us bake our first beautiful loaves.
These days, I keep the formula mostly white with just a whisper of whole wheat (about 10%) for gentle nuttiness and a touch of strength, light crumb, bakery flavor.
What you’ll need
- Active, bubbly sourdough starter (100% hydration)
- Bread flour plus a little whole-wheat flour (about 10% of the total; optional but lovely)
- Water (room temp), fine sea salt
- Bowl, dough scraper, kitchen scale
- Proofing basket (banneton) lined with rice-flour-dusted towel
- Dutch oven with lid (or combo cooker), lame or sharp blade
- Parchment paper and oven mitts
Timeline (Same-Day or Overnight Cold Proof)
| Time | Action | Goal/Cues |
|---|---|---|
| 8:00 AM | 💪 Feed starter if needed | Peak in ~4–6 hrs; bubbly, domed, float test passes |
| 12:30 PM | Autolyse flour + water (no salt, no starter), 30–45 min | Dough hydrates; feels smoother, extensible |
| 1:15 PM | Add starter + salt; mix until cohesive | Sticky but holds together; no dry bits |
| 1:30–5:30 PM | Bulk fermentation with 3–4 gentle sets of stretch-and-folds every 30 min | Dough gains strength; surface smooths; 20–40% rise |
| 5:30 PM | Bench rest 15–20 min, covered | Dough relaxes for easier shaping |
| 5:50 PM | Final shape (boule/batard) into floured banneton | Tight, smooth skin without tearing |
| 6:00–7:15 PM | Proof at room temp or cover and cold proof 8–16 hrs | Finger-poke springs back slowly, leaving a slight dent |
| Preheat 45–60 min | Oven 500°F (260°C) with Dutch oven inside | Thorough preheat = better oven spring/ear |
| Bake | Score; bake 20 min covered at 475°F (245°C), then 18–25 min uncovered to desired color | Deep golden-brown, internal temp ~208–212°F (97–100°C) |
| Cool | Rest on the rack at least 1–2 hrs before slicing | Crumb sets; flavor develops |
Method Highlights
- Gentle mixing: Cohesive dough without over-kneading; strength comes from folds and time.
- Watch the dough, not the clock: Smoother surface, airy feel, and modest rise during bulk.
- Balanced flour blend: Mostly bread flour with a small 10% whole-wheat lift keeps the crumb light while adding quiet depth.
- Steam + heat: Full preheat in a Dutch oven for a big spring and a blistered crust.
High Hydration Sourdough Bread
Ingredients
- 450 grams bread flour
- 50 grams whole wheat flour
- 375 grams water, room temperature reserve 25 g for salt step
- 100 grams active sourdough starter
- 10 grams fine sea salt
Instructions
- Mix starter, bread flour, whole wheat flour, and 350 g water until no dry bits remain. Rest 30–45 minutes.
- Add reserved 25 g water, squeezing through fingers until incorporated. Add salt, mix until cohesive. Cover and let it rest for 30 minutes
- Over the first 2 hours, perform gentle stretch-and-folds every 30 minutes. Covering the dough in between
- Cover and rest 2 hours at room temperature. Bulk is complete when the dough is smoother, jiggles when moved, shows bubbles at the edges, and has risen about 30–40% - the time depends on your kitchen temperature
- Lightly flour surface, preshape, rest 15 minutes. Final shape into boule or batard; place in floured banneton.
- 60–75 minutes at room temp OR 8–16 hours in fridge. Dough should slowly spring back when poked.
- Preheat Dutch oven at 500°F . Score dough, load on parchment. Bake covered 20 minutes at 475°F, then uncovered 18–25 minutes until deep golden
- Transfer to rack, rest at least 1–2 hours before slicing.
- Enjoy!
Notes
- Hydration can be nudged higher (up to 75%) for a more open crumb—handle gently and lengthen bulk slightly.
- A longer overnight proof gives a tangier flavor and easier scoring.
- Try variations: add sesame or poppy seeds to the crust, fold in roasted garlic, or swap 20–30 g of water for olive oil for a softer crumb.
Nutrition
FAQs
Why include a little whole wheat?
A small 10% addition brings gentle nuttiness and subtle color, and it ever-so-slightly supports dough strength—without weighing down the crumb.
My dough feels slack. Did I add too much water?
Maybe, but most often it needs time + folds. Do an extra fold, then rest. If it still puddles by the end of bulk, cold-proof to firm it up for shaping.
How do I get a better ear?
Strong surface tension at shaping, a thorough preheat, and a confident 30–45° score about ½-inch deep. Load quickly so you don’t lose heat.
Can I bake without a Dutch oven?
Yes—use a steel or stone and add steam: preheat a tray; pour in hot water at load, or cover the loaf with a preheated metal bowl for the first 20 minutes.
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Shaping was really hard. Mine came out ugly but the flavor abd texture was perfect i will remake it and work on shaping
Glad you enjoyed the recipe. Shaping takes a bit of practice since it’s sticky and tends to sploge around
Estaba divino gracias!! ya soy adicta a este pan
De nada Reina! yo tambien soy adicta! 🙂
I had a hard time shaping and the loaf deflated a bit but it was worth it! love this bread!!
Hi Mariam! yes, this dough is a bit difficult to shape. Thankfully you enjoyed the bread. Happy Baking!