50% Fresh Milled Whole Wheat Sourdough

      The Tartaine bread experience       
               Absolutely delicious...

How to Shape Bread Dough - Shaping Round Loaves  - Batards - French Bread

These are made with hard red winter whole wheat and bread flour or unbleached all-purpose white flour and a stiff levain, and also put in the fridge for 12 to 15 hours,  and look at those crumbs, beautiful spring on the loaves....

look at those big crumbs!!

out of the oven and let cool for 1 1/2 hours before cutting...

out of the oven and let cool for 1 1/2 hours before cutting...

make a couple of cuts on the top of batards before baking with steam for 20 minutes on 500F.

after raising in the fridge overnight ,  they are ready to be baked ..

Shape them tightly into two Batards , place into lightly dusted flour in the oval baskets and into the fridge overnight for 12 Hours.

shape loosely into two round balls and let rest for 25 minutes.

every 30 minutes stretch and fold, for 4 hours....

mixing the final dough with the stiff levain and salt ...

have all the ingredients for the final dough ready to mix..

the stiff levain is ready....

all ready to raise for 4 to 5 hours in the oven with the light on and oven off..

have my water , think starter, and hard red winter whole wheat ready to mix for the levain..

simply amazing...

From The Tartaine Book