Tartine bread

This homemade sourdough bread is different from the breads made in a bakery in two ways. In the production of large quantities of bread for commercial purposes, taste is a priority and not so much emphasis is put on large crumb holes or perfect appearance. At home, on the contrary, with the following of a certain technology and the presence of a good leaven, we can bake bread with a very good appearance and an “open” crumb.

The combination of strong and ruch flour (kind of dark flour) in this recipe makes for a stable dough (thanks to the Manitoba flour), favorеs fermentation, and contributes to an amazing aroma and taste (thanks to the ruch flour).
Water could be increased to 366 g (85%) – with bassinage and good kneading.

Overall Formula

430 gr.total flour (100%):
210 gr.Manitoba (49%)
220 gr.ruch flour (51%)
340 gr.water (79%)
10 gr.salt (2,3%)
780 gr.total yield

Flour in the sourdough – 65 grams (15%)

If the sourdough is stored in the refrigerator, it is good to feed it twice with the flour that will be used for the dough the day before kneading.


The water and flour ratio in the sourdough, including these in the starter, is 1:1 – 65 gr. water and 65 gr. flour (20 gr. ruch flour and 45 gr. Manitoba).

45 gr.sourdough starter
45 gr.water
45 gr.flour (30 gr. Manitoba + 15 gr. Ruch flour)
135 gr.total

Fermentation time – 3,5-4 hours at 25-26°C


190 gr.ruch flour
175 gr.Manitoba flour
130 gr.sourdough
275 gr.water (79%)
10 gr.salt (2,3%)
780 gr.total yield



Mix the flour and water in the bowl of a stand mixer and let them stand for 30 to 45 minutes. In summer and at higher room temperatures, autolyse is carried out in a refrigerator.

Mixing (in planetary or spiral mixer)

Add the autolyse to the sourdough and mix for 4-5 minutes on slow speed. Add the salt and mix for another 6-7 minutes on high speed or until good gluten is formed (check through the windowpane test).
If using the option with the higher hydration, add the additional, chilled in the refrigerator, water (91g.) in small amounts. Here, it is important that the flour is of good quality so that the dough can withstand a prolonged intensive mixing.
Desired dough temperature: 24°C – 26°C.

After mixing, move the dough to a lightly oiled container (preferably not very large), so that its increase in volume can be observed – in this case, until the volume doubles in size.
Due to the fact that the dough is well mixed, it does not need lamination and stretching. Two coil folds at an interval of 45 minutes are more than enough.

After the bulk fermentation, place the dough onto a slightly floured surface, shape it carefully and place it seam side up in a floured banneton.

Here you can see how to shape bread:

Fermentation options

Option 1

Bulk fermentation: 12 hours at 17-18°C
Final proof: 12 hours at 5-6°C

Option 2

Bulk fermentation: 4-6 hours at 24-25°C (room temperature)
Final proof: 16 – 21 hours at 5-6°C


Baking takes place in a preheated oven – respectively in a dutch oven or on a baking stone (free) for about 35 minutes. For the “dutch oven” option – bake with lid for 15 minutes at 240°C and without lid for 20 minutes at 220°C.
For the “free baking” option, preheat the stone or the baking plate well for at least half an hour at 250°C with a fan. After putting the bread into the oven with steam, turn off the upper heat for the first 15 minutes. Then turn it on and bake until done (about 20 minutes at 220°C).

How to bake with steam:


(times are approximate)

Day one

08:00 – feed the sourdough in the following way – 8% starter: 1 part flour:1 part water
Let it ferment at room temperature (23-24°C) for around 10-11 hours.
18:30 – feed the sourdough in this way – 1 part starter: 3 parts flour: 3 parts water
After 3 hours put the sourdough into the fridge for around 10-12 hours.

Day two

08:00 – prepare the sourdough for the dough (see the recipe)
11:15 – mix the dough
11:30 – place the dough in a suitable box
12:15 – coil fold
13:00 – coil fold
17:00 – shape the dough and place it into the fridge

Day three

11:00 – preheat the oven with plate or pot
11:45 – bake

How to feed your sourdough:

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