Tartine Sourdough Bread
The most delicious and healthy - you won’t find this in stores! Tartine sourdough bread is especially airy and has a slightly tangy aftertaste due to long fermentation. Whole grain flour adds extra nutritional value.
Updated : 30 July, 2025
Easy
More than 1 hour.
Ingredients
320 grams
Wheat flour
40 grams
Whole-wheat flour
230 milliliters
Water
8 grams
Salt
1 tablespoon
Vegetable oil
Levain
40 grams
Ready-made sourdough starter
40 grams
Wheat flour
40 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The key is a high-quality starter. I use wheat starter with high protein content. You can adjust the flour proportions - add more whole wheat if you wish. Use filtered, non-boiled water.
Step 2
The process includes two stages: first the levain, then fermentation. You can prepare the levain in the morning, ferment in the evening, refrigerate overnight, and bake in the morning—or make the levain at night and bake in the evening. For the levain, combine 40g wheat starter, 40g wheat flour, and 40g room temperature water.
Step 3
Mix, cover with plastic wrap, and let sit for 6–8 hours until bubbly and expanded.
Step 4
Add 230 ml water and mix. Then add 40g whole wheat flour and 320g wheat flour. Mix until all flour is hydrated. Cover with plastic wrap and let it autolyse for 30 minutes (this develops gluten).
Step 5
After 30 minutes, add salt and knead well, by hand or mixer. The dough is sticky—don’t add more flour unless absolutely needed. Knead until the dough becomes smooth and pulls away from the bowl.
Step 6
Transfer to a lightly oiled bowl, cover, and let ferment at room temperature for 4 hours. Every 30 minutes, stretch and fold the dough.
Step 7
To do this: lift one edge of the dough, stretch upward, fold over. Repeat from all sides. This strengthens the dough. It will become less sticky over time.
Step 8
After 4 hours, place dough on a floured surface. Shape your loaf - I use the coil method. First round the dough, then fold tightly like wrapping a cabbage roll.
Step 9
Place shaped dough seam-side up into a towel-lined proofing basket or bowl dusted with flour. Cover with plastic and a rubber band. Refrigerate for 6–10 hours.
Step 10
Preheat oven to 480°F (250°C) with baking tray and metal cover (I use an old Dutch oven lid). Remove dough from fridge 10 minutes before baking and flip onto parchment. Score the loaf with a blade or knife.
Step 11
Transfer to the hot tray, cover with the hot lid. Bake 15 minutes, then remove the lid and reduce heat to 390°F (200°C). Bake another 15-20 minutes until golden. Cool on a rack.
Step 12
Serve and enjoy!