Notes from making Tartine style Sourdough. Times and some adjustments needed, will update.

Some good videos to watch:

Shaping: https://www.youtube.com/watch?v=JGzfxvoR7qw

Start to Finish: https://www.youtube.com/watch?v=BdwnCozqx-0

6:00 pm - Make the Leaven

· Mix:

o 1 Tablespoon mature starter

o 100 grams white flour

o 100 grams wheat flour

o 200 grams water at 78 degrees

· Cover and store at room temp

2:00 pm - Mix the Dough and Rest

· Passed float test

· Add 700 grams water at 80 degrees into large mixing bowl

· Add 200 grams leaven and stir it to disperse

· Add:

o 900 grams white flour

o 100 grams wheat flour

o Mix thoroughly by hand until there are no bits of dry flour

· Clean hands

· Clear sides of the mixing bowl with dough spatula

· Cover dough and let rest for 25-40 minutes

3:00 pm - Incorporate Salt

· Add:

o 20 grams salt

o 50 grams water at 80 degrees

· Incorporate salt by squeezing dough between fingers

· Fold the dough on top of itself

· Transfer to small clear container (medium pyrex)

· First Rise, Bulk Fermentation for 3-4 hours

4:00 pm - Turn

· Turn the dough:

o With wet hand, grab underside of dough, stretch it up, fold it back over the rest of the dough

o Rotate 90 degrees, repeat 4x total

4:30 pm - Turn

· Turn the dough

5:00 pm - Turn

· Turn the dough

5:30 pm - Turn

· Turn the dough

6:00 pm - Lightly Turn

· Turn the dough lightly

7:00 pm - Initial Shaping

· Pull dough gently out onto un-floured surface with dough spatula

· Lightly flour surface of the dough

· Cut dough into two equal pieces with bench knife

· Flip each half onto the floured side

· Fold the cut side of each piece of dough onto itself so the floured surface is on the outside of the loaf

· Use bench knife and one hand to work the dough into a round shape

· Lightly flour and cover with towel

· Bench Rest for 30 minutes

7:45 pm - Final Shaping

· Lightly flour top surface of both dough rounds

· Use bench knife to carefully flip the round upside down onto the floured side

· Stretch the front of the dough toward you and fold the front third over the middle third

· Stretch the dough to the right and fold the right third over center

· Stretch the dough to the left and fold the left third over the previous fold

· Stretch the back of the dough away from you and fold the back third toward you over the other folds

· Holding the last fold in place, grab the front of the dough and roll it up over, rolling the loaf away from you moving all seams to the bottom

· Cup hands around the dough and pull it toward you rolling it against the surface to tighten the tension around the outer surface and close the seams

· Repeat with the other round

· Line two medium bowls with towels and lightly flour them

· Lift each shaped loaf with bench knife and gently flop into basket top smooth side down

· Wrap towels around loaves and allow to begin the final rise

11:30 pm - Preheat Dome and Oven

· Place the dome in oven

· Preheat oven to 475 degrees, using convection baking setting

12:00 am - Score and Bake

· Remove dome base from oven, leave lid inside

· Start with one loaf and carefully invert the bowl and flop the dough into the hot dome

· Score the top of the loaf (two straight down cuts, ¼ inch deep)

· Return dome to oven and cover with the lid

· Reduce oven temperature to 425 degrees

· Bake for 20 minutes

· After 20 minutes, remove the lid (leave it in oven) and bake 20 minutes more

· Transfer loaf to cooling rack and cover with a towel allowing it to cool for 30 minutes

· Return dome to oven and reheat to 475 degrees

· Repeat steps for second loaf