This is the “Tartine Sourdough” recipe developed by Chad Robertson, of San Francisco’s Tartine Bakery.
It’s white bread improved.
It’s a white sourdough bread recipe that gives you a very high oven-spring because of its low-hydration.
I like the addition of rice flour because it gives it a really nice crispy crust.
Ingredients / Dough Composition
Percentages | Ingredients | Measurements |
81.81% | Bread flour | 450g |
9.09% | Whole wheat flour | 50g |
9.09% | White rice flour | 50g |
67.27% | Water | 370g |
2% | Salt | 11g |
20% | Starter | 110g |
Total | 1041g |
To make a loaf of Tartine Sourdough, please follow the method of making sourdough: How To Make Sourdough Bread