50/50 mix of wheat and rice flour for dusting. Mix your leaven with the first 1 2/3 cups of water by hand until the leaven is fully dispersed in the water. Add both of the flours, again mixing by hand until fully incorporated. Cover the Tartine bread dough and let rest for 30-40 minutes. Next, add the salt and remaining water.
I know for sure it can't be any less, but it's probably more. On to the entry. Another Sunday, another pair of Tartine sourdough country loaves shaped and proofing. My family has come to expect this bread to be on hand during the week, and in the rare case where we have to buy some bread from the grocery store, we are always disappointed.
Ingredients for this stage are: 1 Your leaven. 2 2 cups of warm water (separate 1 2/3 cups from the remaining). 3 3 1/8 cups of bread flour. 4 7/8 cup of whole wheat flour. 5 2 teaspoons of salt. 6 50/50 mix of wheat and rice flour for dusting.
Place lukewarm water in a medium bowl. Add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump-free batter. Cover with a kitchen towel. Let rest in a cool, dark place until bubbles form around the sides and on the surface, about 2 days. A dark crust may form over the top.