Tartine Bread Step-by-Step : Part 5 - Beginner Mistakes and Tips

Check notes from the previous day to track the process.

On the evening of day one, prepare the leaven and let it build overnight for approximately 12 hours (actual time was about 14 hours).

On the morning of day two, perform the autolyse by mixing the leaven with flour and water and let it rest for about 40 minutes.

Add salt to the mixture and officially start the bulk fermentation process, which took about 5.5 hours due to slow leaven activity and dough temperature.

Divide the dough and let it rest for 30 minutes (bench rest).

Shape the dough and place it into proofing baskets.

Put the proofing baskets in the refrigerator for 8 to 12 hours (creator let it go for about 14 hours).

Bake the bread at 450 degrees Fahrenheit with the lid on for 20 minutes.

After 20 minutes, remove the lid and bake for an additional 20 minutes, checking for an internal temperature of 212 degrees Fahrenheit.

Check the oven spring and color of the crust after the second baking period.

If the internal temperature is close to 212 degrees but the crust is light, return the loaf to the oven for additional baking (creator added 10 more minutes).

After the final baking, check the internal temperature again to ensure it reaches 212 degrees.

Carefully remove the loaf from the oven and parchment paper, and brush off any excess flour with a small brush.

Observe the loaf for characteristics like the ear and color, noting any scoring issues.

Equipment Needed

Spice Level:

Allergens