Add Tartine Country Bread

tartine-country-bread.md

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+# Tartine Country Bread [^1]
+
+**Yield:** 2 loaves
+**Time:** 2 weeks (or 2 days with active starter)
+
+## Ingredients
+
+### For the Starter and the Leaven
+
+* 1000 grams white-bread flour
+* 1000 grams whole-wheat flour
+
+### For the Bread
+
+* 200 grams leaven
+* 900 grams white-bread flour
+* 100 grams whole-wheat flour, plus more for dusting
+* 20 grams fine sea salt
+* 100 grams rice flour
+
+## Preparation
+
+1. Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams
+   whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small
+   jar or container and add 100 grams of the flour mix. Use your fingers to mix
+   until thoroughly combined and the mixture is the consistency of a thick
+   batter. Cover with a towel and let sit at room temperature until mixture
+   begins to bubble and puff, 2 to 3 days.
+
+2. When the starter begins to show signs of activity, begin regular feedings.
+   Keep the starter at room temperature, and at the same time, each day discard
+   80 percent of the starter and feed the remaining starter with equal parts
+   warm water and white-wheat flour mix (50 grams of each is fine). When the
+   starter begins to rise and fall predictably and takes on a slightly sour
+   smell, it’s ready; this should take about 1 week. (Reserve remaining flour
+   mix for leaven.)
+
+3. Make the leaven: The night before baking, discard all but 1 tablespoon of the
+   mature starter. Mix the remaining starter with 200 grams of warm water and
+   stir with your hand to disperse. Add 200 grams of the white-wheat flour mix
+   and combine well. Cover with a towel and let rest at room temperature for 12
+   hours or until aerated and puffed in appearance. To test for readiness, drop
+   a tablespoon of leaven into a bowl of room-temperature water; if it floats
+   it’s ready to use. If it doesn’t, allow more time to ferment.
+
+4. Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams
+   of warm water and stir to disperse. (Reserve remaining leaven for future
+   loaves; see note below.)
+
+5. Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to the
+   bowl and use your hands to mix until no traces of dry flour remain. The dough
+   will be sticky and ragged. Cover the bowl with a towel and let the dough rest
+   for 25 to 40 minutes at room temperature.
+
+6. Add 20 grams of fine sea salt and 50 grams of warm water. Use your hands to
+   integrate salt and water into the dough thoroughly. The dough will begin to
+   pull apart, but continue mixing; it will come back together.
+
+7. Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees
+   ideally (like near a window in a sunny room, or inside a turned-off oven).
+   Let dough rise for 30 minutes. Fold dough by dipping a hand in the water,
+   taking hold of the underside of the dough at one quadrant, and stretching it
+   up over the rest of the dough. Repeat this action 3 more times, rotating the
+   bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours
+   more (3 hours total). The dough should be billowy and increase in volume 20
+   to 30 percent. If not, continue to let rise and fold for up to an hour more.
+
+8. Transfer dough to a work surface and dust top with flour. Use a dough scraper
+   to cut dough into 2 equal pieces and flip them over so floured sides are face
+   down. Fold the cut side of each piece up onto itself so the flour on the
+   surface remains entirely on the outside of the loaf; this will become the
+   crust. Work the dough into taut rounds. Place the dough rounds on a work
+   surface, cover with a towel, and let rest for 30 minutes.
+
+8. Mix 100 grams whole-wheat flour and 100 grams rice flour. Line two 10- to
+   12-inch bread-proofing baskets or mixing bowls with towels. Use some of the
+   flour mixture to generously flour towels (reserve remaining mixture).
+
+10. Dust rounds with whole-wheat flour. Use a dough scraper to flip them over
+    onto a work surface so floured sides are facing down. Take one round, and
+    starting at the side closest to you, pull the bottom 2 corners of the dough
+    down toward you, then fold them up into the middle third of the dough.
+    Repeat this action on the right and left sides, pulling the edges out and
+    folding them in over the center. Finally, lift the top corners up and fold
+    down over previous folds. (Imagine folding a piece of paper in on itself
+    from all 4 sides.) Roll dough over so the folded side becomes the bottom of
+    the loaf.  Shape into a smooth, taut ball. Repeat with the other round.
+
+11. Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and
+    return the dough to the 75 to 80-degree environment for 3 to 4 hours. (Or
+    let the dough rise for 10 to 12 hours in the refrigerator. Bring back to
+    room temperature before baking.)
+
+12. About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot
+    in the oven and heat it to 500 degrees. Dust tops of dough, still in their
+    baskets, with whole-wheat/rice-flour mixture. Very carefully remove the
+    heated pot from the oven and gently turn 1 loaf into the pan seam-side down.
+    Use a lame (a baker’s blade) or razor blade to score the top of the bread a
+    few times to allow for expansion, cover, and transfer to the oven. Reduce
+    temperature to 450 degrees and cook for 20 minutes. Carefully remove the lid
+    (steam may release) and cook for 20 more minutes or until the crust is a
+    rich, golden brown color.
+
+13. Transfer bread to a wire rack to cool for at least 15 minutes before
+    slicing.  The bottom of the loaf should sound hollow when tapped. Increase
+    oven temperature to 500 degrees, clean out the pot and repeat this process
+    with the second loaf.
+
+## Tips:
+
+1. The remaining leaven is your new starter. Continue to feed it if you plan to
+   bake again soon or hold it in an airtight container in the refrigerator for
+   future use. When you want to bake again, begin feeding the starter a few days
+   or a week beforehand until it once again behaves predictably.
+
+[^1]: https://tartinebakery.com/stories/country-bread