Artisan Tartine-style sourdough — the gold standard

The benchmark recipe from Chad Robertson's Tartine Bakery that serious home bakers aspire to. Produces bread with an open, irregular crumb, deeply blistered crust, and complex flavor from extended fermentation. Higher hydration (75%) and careful temperature control are what separate a good loaf from a great one.

Yield: 1 loaf | Prep: 45 min hands-on | Ferment: 3-4 hrs + cold proof | Bake: 40 min

Ingredients

• 100g ripe levain (starter fed 6-8 hrs before, passes float test)
• 375g water (warm, 80F) — 350g initially + 25g reserved
• 450g bread flour
• 50g whole wheat flour
• 10g fine sea salt

Instructions

1. Autolyse: Mix 450g bread flour, 50g whole wheat flour, and 350g warm water. Let rest 30 minutes. This hydrates the flour and begins gluten development before adding salt or starter.
2. Add levain and salt: Spread 100g levain over the dough, pour 25g reserved water and 10g salt on top. Squeeze and fold to incorporate fully.
3. Bulk ferment (3-4 hrs at 78-82F): Perform stretch-and-folds every 30 minutes during the first 2 hours (4 sets, 6 turns per set). Handle gently in later folds to avoid degassing. The dough should become billowy and increase 20-30% in volume.
4. Pre-shape: Turn onto an unfloured surface. Shape into a loose round using a bench scraper. Rest 25 minutes.
5. Final shape: Flip, shape into a tight boule or batard with good surface tension. Place seam-side up in a banneton dusted with rice flour.
6. Cold proof: Refrigerate 12-18 hours for maximum flavor complexity.
7. Bake: Preheat oven to 500F with Dutch oven inside for 30 minutes. Score decisively at a 30-45 degree angle. Bake 20 minutes lid ON at 500F. Remove lid, reduce to 450F, bake 15-20 minutes more until deeply caramelized.

Tips

• Maintain 78-82F dough temperature — use warm water and a thermometer
• Rice flour in the banneton prevents sticking far better than regular flour
• Score with confidence — one swift, decisive slash at a shallow angle creates the signature "ear"
• Even 10% whole wheat adds significant depth of flavor