My mini tartin loaf

Name: My mini tartin loaf
Total time: 86400 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 g flour; 145 g water; 40 g active sourdough starter; 4 g salt

Ivan @cook_23838891

Ukraine

My favorite flour and water ratios for bread 75% hydration so be ready it’s a little sticky, but don’t add too much flour when shaping

Ivan @cook_23838891

Ukraine

My favorite flour and water ratios for bread 75% hydration so be ready it’s a little sticky, but don’t add too much flour when shaping

Saved

Ingredients

24 hours

2 servings

200 gflour
145 gwater
40 gactive sourdough starter
4 gsalt

Saved

Steps

24 hours

1

Mix starter with water until dissolved.
2

Then add flour and knead it until everything comes together. Let it rest for 30 minutes.
3

Add salt and knead until salt dissolves, also I’m doing slab and folds
4

Then I’m doing strength and fold two or three times every 30mins
5

Let it rest until it’s almost doubled in size
6

Then pre shape the dough, let it rest for 20 mins and final shape.
7

But it in basket and in the fridge overnight
8

Baking right after fridge in Dutch oven 15 mins 240c then 15 mins with lid off