FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
tartine sourdough recipe
- Total Time: 1535 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
This easy tartine sourdough recipe guides you to bake bakery-quality loaves at home, featuring a crisp crust and chewy interior. It’s a wholesome, flavorful bread perfect for family meals and a healthier lifestyle.
Ingredients
Scale
- 100 g active sourdough starter (ripe and bubbly, passed the float test)
- 375 g warm water (filtered, 86–90 F)
- 400 g bread flour (high protein, unbleached or organic options)
- 100 g whole wheat flour (adds depth, can swap for more bread flour)
- 10 g fine sea salt (enhances flavor, avoid iodized salt, reduce if using very fine grain)
Instructions
- Autolyse and Mix Dough: In a large bowl, combine the bread flour, whole wheat flour, and warm water. Mix until no dry spots remain and the mixture forms a shaggy, slightly sticky dough. Cover and let it rest for 30-60 minutes at room temperature to hydrate the flour.
- Add Starter and Salt: Add your active sourdough starter and fine sea salt to the rested dough. Gently mix and knead for 5-10 minutes until the salt is fully dissolved and the starter is evenly integrated.
- Perform Stretch and Folds: Over 3-4 hours, perform 4-6 sets of stretch and folds every 30 minutes. Moisten your hand, stretch a section of dough up, and fold it over itself towards the center. Repeat several times around the bowl until the dough is smooth and elastic with visible bubbles.
- Preshape Dough: Gently turn the dough onto a lightly floured countertop. Using a dough scraper, shape it into a loose round. Cover it with an inverted bowl or clean kitchen towel and let it rest for 20-30 minutes to relax the gluten.
- Shape Loaf: Lightly flour your hands and work surface. Shape the dough into a taut boule (round) or batard (oval), creating good surface tension by cupping and pulling the dough towards you. Transfer the shaped dough, seam-side up, into a floured banneton or a bowl lined with a floured towel.
- Cold Proof Dough: Cover the banneton or bowl tightly with plastic wrap or a shower cap. Refrigerate for 12-18 hours (or up to 24 hours). This slow, cold proof develops flavor and makes the dough easier to handle and score.
- Preheat Oven and Dutch Oven: Place a 5-quart (or similar size) Dutch oven with its lid into your oven. Preheat to 475 F (245 C) for at least 30-60 minutes to ensure it is scorching hot.
- Score and Bake Loaf: Carefully remove the hot Dutch oven. Gently invert the cold dough into it. Using a sharp lame or razor blade, score the top of the dough with a desired pattern. Bake with the lid on for 20 minutes, then remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
- Cool Completely: Transfer the baked bread to a wire rack to cool completely for at least 1-2 hours before slicing. This step is crucial for the internal structure to set and for achieving the best texture and flavor (slicing too early can result in a gummy crumb).
Notes
Dust sticky dough with more flour before handling after cold proofing. For extra flavor, add 0.5 cup (toasted seeds or herbs) during step 2. Cool bread completely for 1-2 hours before slicing to avoid a gummy crumb.
- Prep Time: 80 minutes
- Cook Time: 95 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan Bread
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 230 calories
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 0 mg