Equipment
Ingredients
Starter Mix
- 1000 g white bread flour
- 1000 g whole wheat flour
- 500 ml water
Leaven
- 15 g mature starter
- 200 ml water, warm
- 200 g flour mix
Dough
- 200 g leaven
- 750 ml water, warm
- 900 g white bread flour
- 100 g whole wheat flour
- 20 g fine sea salt
Dusting
- 100 g rice flour
- 100 g whole wheat flour
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 684 kcal
- Protein
- 22 g
- Carbohydrates
- 144 g
- Fat
- 3 g
- Fiber
- 11 g
- Sugar
- 1 g
- Sodium
- 442 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 443 mg
- Calcium
- 46 mg
- Iron
- 8.2 mg
- Magnesium
- 125 mg
- Phosphorus
- 410 mg
- Zinc
- 3.8 mg
- Vitamin C
- 0 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 1.49 mg
- Riboflavin
- 0.82 mg
- Niacin
- 11.8 mg
- Folate
- 337 mcg
- Water
- 110 g
Sources: USDA FoodData Central
Method
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.
Chef's Notes
- The float test is critical: drop a small spoonful of leaven into water; if it floats, it is ready to use.
- Steam is essential for the rugged crust; the Dutch oven lid traps the moisture released by the dough.
Storage
Freezer: 3 months — Slice before freezing and store in an airtight bag.
Reheating: Toast slices or heat the whole loaf at 175°C (350°F) until the crust is crisp.
Troubleshooting
Dough sticks to the proofing basket
Cause: Insufficient dusting or high humidity
Fix: Gently ease the dough away with a finger; cannot be fully fixed.
Prevention: Use a 50/50 mixture of rice flour and whole wheat flour for dusting; rice flour does not contain gluten and will not stick.
Bread did not rise in the oven (poor oven spring)
Cause: Leaven was not mature or dough was over-proofed
Fix: Cannot be fixed once baked.
Prevention: Always perform the float test on the leaven; if it sinks, it is not ready.
Cultural Context
Tartine Bakery's Country Loaf is an iconic American sourdough bread, popularized in San Francisco. It's celebrated for its rustic appearance, characteristic open crumb, and deeply caramelized crust, representing a modern take on traditional European artisan bread-making.
