I learnt to make sourdough using the Tartine book, but recently I’ve been making bread with a lower (70%) hydration dough. The lower hydration means you don’t need to do the turns during the bulk fermentation, because you can get away with less gluten formation. I think (?) you get less oven spring with lower hydration, so I’ve compensated by prooving until the dough really doubles in size, which takes a lot longer at home than the times in Tartine. Tartine assumes a 25C room temp, which we definitely don’t have in Manchester.

  • 450g strong white flour
  • 50g wholewheat flour
  • 100g sourdough starter
  • 10g salt
  • 350g water
  1. Mix everything, till it comes together into a rough ball.
  2. Rest for 30 mins, then do a turn. This is just to hydrate any dry bits on the top of the dough.
  3. Rise until it’s doubled in size. The time this takes depends on the ambient temperature. I rise bread in an off oven with a pan of boiling water next to it for 6-8 hours.
  4. Turn it out, and shape it into a boule.
  5. Rise in a banneton for 2-4 hours until it’s doubled in size.
  6. Bake in cast iron for 40 mins at 220C, removing the lid for the last 20 mins.