An 85% Whole Wheat Version of Tartine Bread (Sulpicias Recipe) Ingredients

200g Leaven (1tbsp starter, 100g whole wheat flour, 100g water) 850g +50g water (75 degrees F) 150g unbleached bread flour 850g whole wheat flour 20g salt Directions

The Leaven ("young" starter) 1. Take 1 tablespoon of mature starter and put it in a small bowl. 2. Add 100g water (about 75degrees F) to the starter. 3. Then add 2000g whole wheat flour and mix them into the water and starter until it comes together as a dough. 4. Cover the bowl with plastic wrap or similar and let sit until it passes the float test (a spoonful of starternot stirredshould float when placed in a glass of water). This should take about 12 hours, depending upon the vitality of your starter. When it is ready, it should smell very sweet-- like overripe fruit. The Final Dough 1. 2. 3. 4. Mix the leaven (all of it) with the 850g water. Then add the whole wheat and bread flours and mix until the dough comes together. Cover the dough with plastic wrap or equivalent and let rest (autolyse) for 45-60 minutes. After the autolyse, add the salt and the last 50g of water in a little bit at a time, using the water to help the salt dissolve and incorporate into the dough. Make sure that you pinch the dough around the salt and incorporate it throughout the dough. Try not to tear the dough, but you do want to vigorously incorporate the salt. 5. Move the dough into a heavy glass or plastic bowl, preferably a deep on with a fairly small diameter on the opening in order to keep the heat in. 6. Stretch the dough and bring it in toward the center. Be careful not to degas the dough too much. Do this all the way around the dough to make sure that you develop the dough evenly. 7. Place the dough in a place between 78 and 82 degrees F. You can improvise a proofbox by placing a pot of boiling water in an unheated oven beside the dough. 8. After 30 minutes, stretch and fold the seeds, oats, and germ into the dough. Incorporate them a few into each fold. 9. Repeat the stretch and fold this procedure every 30 minutes for 3-4 hours. In general, the wheat rises faster and only needs 3 hours. As the dough rises, be more careful not to degas the dough. The dough should become very billowy on top. 10. When the bulk rise is complete, turn the dough out onto a floured surface.

11. Fold the dough in half so that the outer surface is lightly floured (although you want to incorporate as little flour as possible into the dough). 12. Fold the dough like an envelope. Fold the bottom up 1/3 over the dough. Then fold the left side in 1/3 and the right side over it. Fold the top all the way over the bottom and pinch it slightly into the bottom. 13. Turn the dough seam side down and let it sit under an overturned bowl for 20 minutes. 14. After the 20 minute bench rest, do the final shaping. I usually shape my dough into a boule. To do this, follow the same pattern as the pre-shape, and then gather the corners together to tighten the surface tension and pinch them together. 15. Put the boule seam side up in a floured branneton or a bowl lined with a floured cloth. Use both wheat and rice flour because the rice flour soaks up more water and prevents the dough from sticking. 16. Let the dough sit for half an hour and then put it in the refrigerator for 8-12 hours. 17. To bake the dough, 30 minutes before baking take the dough out of the refrigerator and preheat the oven with either a stone and a oven-safe pot or a combo cooker. 18. When the oven is heated, turn the dough onto a peel and score it. Put it onot the stone or into the combo cooker and put the broth pot or lit over it. 19. Bake for 35 minutes and then remove the lid. Bake for another 10-15 minutes until the outside is an chestnut brown and the interior temperature reads 212 degrees F. 20. Wait at least 30 minutes before cutting. Enjoy!