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Tartine (bread)
Baked goods

Tartine (bread)

300 min4 serv.21 февр. 2026 г.

Description

This bread turns out truly special: a very thin yet crispy crust combined with a light and simultaneously elastic crumb make it worth baking. Few people succeed on the first try, but the key is to carefully deflate the dough without losing the air, otherwise it won't rise properly in the oven. It's also important to place the dough into a preheated baking form and cover it with a hot lid—this ensures the bread rises evenly. The baking is done. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the starter: mix the starter with water and flour, stir well and cover with plastic wrap. Leave at room temperature overnight. The starter is ready when it floats in water.

  2. 2

    Step 2

    Step 2

    2. Dilute the starter with water (leaving 25 ml behind) and transfer it to a larger container. Add sifted wheat flour and whole grain flour. Mix by hand until uniform, then cover the dough with plastic wrap and let it rest at room temperature for 35 minutes.

  3. 3

    Step 3

    Step 3

    3. Add the remaining water and salt. Mix until the dough becomes smooth. Cover the dough with plastic wrap and let it rest at room temperature for another 30 minutes.

  4. 4

    Step 4

    Step 4

    4. Transfer the dough into a dish greased with vegetable oil. Every 30 minutes for 2.5 hours, fold the dough: gently stretch one edge of the dough and fold it back, rotate the bowl by 1/4 and repeat.

  5. 5

    Step 5

    Step 5

    5. Finally, flip the dough over, gently smooth it out, and cover it for 30 minutes before the next fold. Place the dough onto a floured work surface. Very carefully shape the dough into a round using a scraper, then pull the edges of the dough toward the center with your hands, without pressing down.

  6. 6

    Step 6

    Step 6

    6. Turn the dough seam-side down and round it. Cover the dough and let it rest for 30 minutes. Shape the dough: turn it smooth-side down, then very carefully stretch it and fold it in thirds twice. Turn the dough over and round it again.

  7. 7

    Step 7

    Step 7

    7. Transfer the dough onto parchment paper and into a proofing basket. Let the dough rest, covered, for 2.5 hours at room temperature. Preheat the oven to 250°C for 10 minutes.

  8. 8

    Step 8

    Step 8

    8. Transfer the dough to a baking dish, cover with a preheated lid, and place in the oven at 220 degrees Celsius for 20 minutes. Remove the lid and continue baking the bread until golden brown. Cool the bread on a wire rack.