TARTINE WHOLE WHEAT SOURDOUGH BREAD
The Tartine Whole Wheat Sourdough Bread is another classic for me. It is the bread that I bake most often at home and one that I have been really proud to be able to produce consistently. In this video I’ll show you my entire mixing and baking process for a boule and batard. The batard I made while this video was the best I’ve ever made at home. I’ve linked the Challenger Bread Pan below for reference.
THE CHALLENGER BREAD PAN: />
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OTHER BREAD VIDEOS YOU MIGHT LIKE:
Tartine Country Loaf: s
French Baguette: 4
Beginner Sourdough Light and Mild Loaf:
Super Easy Rustic Bread (for beginners):
Sourdough Bread Tips: c
INSTAGRAM: /
::INGREDIENTS::
OVERNIGHT LEAVEN BUILD
40g ACTIVE STARTER
200g WATER (76F)
100g AP FLOUR
100g WHOLE WHEAT FLOUR
Ripen on counter for 10-12 hours overnight
REFRESHMENT FEEDING
100g WATER (80F)
50g AP FLOUR
50g WHOLE WHEAT FLOUR
200g OVERNIGHT LEAVEN BUILD
Discard the remaining leaven build and feed and ongoing sourdough starter
Ripen this refreshment for 2 hours next to autolyse
FINAL DOUGH FORMULA
800g WATER (86F)
200g REFRESHMENT (young leaven)
300g AP FLOUR
700g WHOLE WHEAT FLOUR
20g SALT
0:00 Intro
1:32 Whole Wheat Rules
2:58 Mixing Overnight Leaven Build
4:11 Refreshment Feeding/Young Leaven
5:14 Mixing Autolyse
6:03 Final Mix
7:32 Folding and Bulk Ferment
8:42 Pre shape
9:49 Shaping Boule & Batard + Cold Rise
11:35 Time to Bake the Boule
12:59 Baking The Batard + Challenger Bread Pan
14:39 Cutting & Eating!
#tartine #tartinewholewheat #tartinesourdough
This video is not sponsored. The Challenger Bread Pan was sent to me without any obligation to review. My opinion is based on my own experience with the product which may not be the same for everyone. This video contains an affiliate link which will help support this channel. If you choose to use it to buy the bread pan, thank you in advance for your support. Happy baking!
Recipe Video:
