Tartine Country Bread

Mix 1000g white bread flour and 1000g whole wheat flour to create a base flour mix for the starter and leaven.

Combine 100g of the flour mix with 100ml of warm water (27°C / 80°F) in a small jar until a thick batter forms.

Cover the jar with a towel and let it sit at room temperature for 2 to 3 days until bubbles form and the mixture puffs.

Discard 80% of the starter daily. Feed the remainder with 50g flour mix and 50ml warm water. Repeat for 1 week until the rise and fall is predictable.

The night before baking, mix 1 tablespoon of mature starter with 200ml warm water and 200g of the flour mix. Cover and rest for 12 hours.

Stir 200g of leaven into 700ml of warm water in a large bowl until dispersed.

Add 900g white bread flour and 100g whole wheat flour. Mix by hand until no dry flour remains, then rest for 40 minutes.

Incorporate 20g salt and the remaining 50ml warm water into the dough by squeezing it through your fingers.

Keep the dough at 24-27°C (75-80°F). Every 30 minutes, perform a set of four folds by stretching the dough from the bottom over the top while rotating the bowl.

Divide the dough into two equal pieces on a floured surface. Fold each piece onto itself to form a round. Rest for 30 minutes.

Shape each round into a taut ball by folding the sides into the center and rolling the dough over so the seam is on the bottom.

Place shaped dough seam-side up into baskets floured with a rice/wheat flour mix. Let rise for 3 to 4 hours at 24-27°C (75-80°F).

Preheat a Dutch oven in the oven at 260°C (500°F) for 30 minutes.

Carefully transfer one loaf into the hot pot. Score the top with a lame. Cover and bake at 230°C (450°F) for 20 minutes.

Remove the lid and continue baking for 20 minutes until the crust is deep golden brown.

Cool the loaf on a wire rack for at least 15 minutes before slicing. Repeat the baking process for the second loaf.