Tartine Sourdough

 

400g unbleached, organic strong white flour

100g spelt flour

100g levain*

300g filtered water @ 27°C

30g olive oil

15g linseed

15g poppy seeds

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* make a starter using 20g strong white flour, 20g wholemeal bread flour and 40g bottled water.  Feed this twice a day until well established - in a new bowl add the same amount as above and then add 20% of the original starter.  Do this each time you feed.

Make the levain the night before you wish to bake - 50g strong white flour, 50g wholemeal bread flour and 100g filtered water at 26°C plus 8g of your starter.  Mix well.  Cover with cling film and leave at room temperature overnight.

The next morning pour your water and oil into your bowl and mix in the levain thoroughly.  Add the flour and seeds and mix well.  Leave in a proofer (if you have one) @ 27°C for 30 minutes.  Mix in the salt after this time has elapsed and leave for another 30 minutes.  Leave the dough in the proofer for 4 hours @ 27°C but do 4 stretch and folds every 30 minutes.  At the end of the 4 hours, shape your loaf and place in a well floured banneton for 90 minutes @ 27°C.  Place your cloche in the oven and preheat to 220°C.  Bake for 22 minutes with the lid on and another 22 minutes with the lid off.

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