Tartine Sourdough Bread

Here is my version of Tartine Country Bread. It’s an easy recipe for sourdough bread that anyone can follow to make delicious loaves at home! 😊 The is crunchy on the outside and very flavorful and moist on the inside.

What is Tartine Sourdough Bread?

Tartine style sourdough bread is one of the best bread recipes from Chad Robertson’s famous Tartine Bakery in San Francisco. If you want to bake the original recipe, you can find it in his book called Tartine Bread.

This is my favorite sourdough bread. It is high hydration and just so tasty. Below you will find my step-by-step recipe and video guidance. So, let’s do this!

Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

Share your results on Instagram with #fildankitchen and I made a video of the entire process of making this recipe for you. 

You will need:

For the levain or starter

  • 40 grams starter, 100% hydration
  • 40 grams water, lukewarm
  • 40 grams of bread flour

For the final dough

  • 450 grams bread flour
  • 50 grams whole wheat flour, fine
  • 350 grams of water, lukewarm
  • 100 grams starter, 100% hydration
  • 10 grams fine sea salt
  • 25 grams of water, lukewarm
  • olive oil, for greasing the dough bulk container

Procedure (video):

  1. Prepare your levain: Build the starter with 40g starter: 40g water: 40g flour.
  2. Fermentolyse: Once the starter is ready, mix 450g bread flour, 50g whole wheat flour, and 350g lukewarm water. Add in 100 grams ready-to-bake starter. Stir all the ingredients until no dry flour is left, then mix the dough for 10 minutes using the Rubaud mix. Transfer the dough into a glass baking dish greased with olive oil, cover, and rest for 45 minutes.
  3. Coil fold: Perform 5x coil fold. For the first three folds, rest the dough every 45 minutes; the 4th coil fold rests the dough for 60 minutes; the 5th coil fold rests the dough for 80 minutes. When the dough has risen about 45%-50%, and you see a bunch of little air throughout, it’s ready for pre-shaping.
  4. Pre-shape: Take the dough out of the counter onto your light wet work surface. Pre-shape into a boule (ball), be careful not to degas too much, and allow to bench rest for 30 minutes (uncover).
  5. Final shape: dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton, cover, and transfer the dough in the fridge (4C/39F) for 12 – 18 hours.
  6. Pre-heat the oven: The next day, one hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
  7. Score and bake: Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 230C/446F, and bake for 30 minutes.
  8. Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.


  • My kitchen temperature is around 22C to 24C / 72F – 75F.
  • Total bulk fermentation is around 6 hours.
  • If your kitchen is warm, like 28C/82F, your bulk fermentation will might only for 3 to 4 hours.
  • Check your dough temperature, so you know how long your dough should ferment. My dough is around 22C/72F.
  • When the dough has risen about 45%-50%, and you see a bunch of little air throughout, it’s ready for pre-shaping.
  • Use your digital thermometer to check if your dough is done. Once cooked, it should read 97C. Let the bread cool down to room temperature (22C) before slicing. This allows the texture to firm up and prevents steam from escaping, which will keep the bread fresher for longer.

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