Tartine-style sourdough bread, step by step
Once you have an active starter, let's bake bread. I'll show you my lower-effort approach to Tartine-style sourdough, from mixing the leaven to cutting the finished loaf. We use folds and time in the fridge, rather than traditional kneading.
Inspired by Chad Robertson's Tartine Bread.
Who it is for
Home bakers with an active starter who want to make sourdough bread. The course is for beginners and intermediate bakers. If you don't have a starter yet, begin with my starter course.
What you'll learn
- Build a leaven from your starter.
- Mix the dough and let it rest.
- Fold the dough, then let it ferment in the fridge.
- Divide the dough and give it a bench rest.
- Shape two loaves and let them proof in the fridge.
- Score, bake, and cool the bread before slicing.
What you need
An active starter, flour, water, salt, a kitchen scale, a mixing bowl or container, a bench scraper, two proofing baskets or bowls, rice flour, an oven-safe Dutch oven or similar cooker, good oven mitts, and a scoring blade.
Questions before you start
How much bread does the recipe make?
Two loaves. I usually bake one on one day and the second the next day.
Can I finish it in one afternoon?
This is a slow process spread over several days, not a quick afternoon bake. I prefer making the leaven the night before mixing the dough. The dough then has 12 to 48 hours in the fridge, followed by shaping and another 4 to 12 hours in the fridge before baking.
Do I need to knead the dough?
No. Mix it well, then use the folds I show you in the course.
Do I need an account?
You can read this page and the course overview without signing in.