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The Ultimate 7-Step Tartine Sourdough Bread Recipe: Chad Robertson's Country Loaf Masterclass

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Baking the perfect loaf of Tartine Sourdough Bread is less about a static recipe and more about mastering a revolutionary method. The Tartine Basic Country Loaf, pioneered by Chad Robertson, redefined artisanal baking globally, moving away from low-hydration, dense loaves to a high-hydration, open-crumb masterpiece with a deeply caramelized crust. This guide, updated for December 26, 2025, cuts through the complexity of the original 'Tartine Bread' book to give you the most essential, step-by-step process, focusing on the modern baker's routine, temperature control, and critical troubleshooting tips for consistent success.

The core of the Tartine method lies in its *high-hydration* dough (often 80% or more) and a long, cool fermentation process. This approach maximizes flavor development and creates the signature airy, custardy crumb that bakers worldwide strive for. Whether you are a beginner or a seasoned sourdough enthusiast, understanding the nuances of the leaven, the autolyse, and the bulk fermentation is the key to replicating the famous San Francisco bakery's iconic bread at home.

The Mastermind Behind the Loaf: Chad Robertson and the Tartine Empire

The Tartine Country Loaf is inextricably linked to its creator, Chad Robertson, a figure who fundamentally changed the landscape of modern baking. His journey from a Culinary Institute of America (CIA) graduate to a James Beard Award-winning chef is a testament to his dedication to the craft.

  • Full Name: Chad Robertson
  • Co-Founder: Tartine Bakery & Café (with his wife, pastry chef Elisabeth Prueitt)
  • Foundation Date: 2002 in San Francisco, California
  • Education: Double-majored in Culinary Arts and Baking and Pastry at The Culinary Institute of America (CIA)
  • Signature Style: Known for his commitment to using a wood-fired brick oven and a long, slow fermentation process to maximize flavor and crust development.
  • Key Publication: *Tartine Bread* (2010), the seminal book that popularized the high-hydration, naturally leavened country loaf recipe globally.
  • Influence: Robertson's work inspired a generation of home bakers and professional artisan bakeries, making the open crumb and dark crust the gold standard for sourdough.

The Modern Tartine Country Loaf Recipe and 7-Step Schedule

The Tartine Country Loaf is defined by its simple ingredient list and its complex, time-intensive process. This recipe focuses on an 80% hydration level, which is the sweet spot for a beautiful, open crumb.

Ingredients (Makes Two Loaves)

1. Leaven (Starter):

  • 50g active Sourdough Starter (fed)
  • 100g Whole Wheat Flour (or a mix of whole wheat and white bread flour)
  • 100g Warm Water (approx. 78°F / 25°C)

2. Main Dough:

  • 200g Leaven (all of the above)
  • 700g White Bread Flour
  • 200g Whole Wheat Flour
  • 750g Warm Water (approx. 80% hydration)
  • 20g Fine Sea Salt

The 7-Step Master Schedule

The Tartine method is all about timing and temperature. The goal is a dough temperature of 78–80°F (25–26°C) throughout the bulk fermentation.

Step 1: Building the Leaven (Morning, Day 1)

Mix your starter, flours, and water. Let it ferment in a jar at room temperature (70–75°F / 21–24°C) for 4–6 hours. It is ready when it has doubled in volume and passes the "float test" (a small dollop floats in water).

Step 2: Autolyse and Mixing (Midday, Day 1)

Combine the 750g of water with the 700g of white flour and 200g of whole wheat flour. Mix until just combined and let it rest for 30–60 minutes. This Autolyse phase allows the flour to fully hydrate before the leaven is added. After the rest, mix in the 200g of leaven thoroughly. After a 25-minute rest, mix in the 20g of salt with a splash of water, squeezing the dough to fully incorporate.

Step 3: Bulk Fermentation and Folding (Afternoon, Day 1)

This is the most critical stage, lasting 3–4 hours at 78–80°F (25–26°C). The dough should increase in volume by about 30–50%, NOT double.

  • Turn/Fold Cycle: Perform a set of "folds" every 30 minutes for the first 2.5 hours. Wet your hands, grab the dough from one side, stretch it up, and fold it over the center. Rotate the bowl and repeat until all four sides have been folded. This builds structure and strength.

Step 4: Dividing and Pre-Shaping (Late Afternoon, Day 1)

Gently turn the dough out onto a lightly floured surface. Divide it in half (approx. 950g per loaf). Gently shape each piece into a loose round (a "boule") and let them rest for 20–30 minutes. This bench rest allows the gluten to relax before the final shaping.

Step 5: Final Shaping and Cold Proof (Evening, Day 1)

Perform the final, tighter shaping to build surface tension. Place the shaped dough seam-side up into a floured proofing basket (banneton). Cover the baskets and place them in the refrigerator (40°F / 4°C) for an overnight cold proof, typically 12–15 hours. The long, cold proof develops the deep, complex flavor (tang) characteristic of Tartine bread.

Step 6: Preheating and Scoring (Morning, Day 2)

Preheat your Dutch oven inside your oven to 500°F (260°C) for at least 30 minutes. Carefully flip the cold dough onto a piece of parchment paper. Use a sharp razor blade (lame) to score the top of the dough. The classic Tartine score is a simple cross or a square pattern.

Step 7: Baking (Morning, Day 2)

Carefully lower the dough (using the parchment paper as a sling) into the preheated Dutch oven. Put the lid on and bake for 20 minutes at 500°F (260°C). The lid traps steam, which is essential for a great oven spring and a thin, crispy crust.

Remove the lid, lower the temperature to 450°F (232°C), and bake for another 25–30 minutes until the crust is deeply caramelized and dark brown. The internal temperature should reach 205–210°F (96–99°C). Let the loaves cool completely on a wire rack for at least 2 hours before slicing.

Advanced Troubleshooting: 5 Common Tartine Sourdough Mistakes

The Tartine method is notoriously sensitive to environmental conditions. If your loaf is coming out flat, dense, or gummy, one of these five common issues is likely the culprit. Addressing these entities will dramatically improve your results and topical authority.

1. Inaccurate Temperature Control

The Mistake: Ignoring the ambient temperature of your kitchen. Tartine's schedule is based on a kitchen temperature of 78°F (26°C).

The Fix: Use a thermometer! If your kitchen is cooler (e.g., 68°F / 20°C), you may need to *triple* your bulk fermentation time to achieve the same rise. Conversely, in a very warm environment, you must shorten the time significantly or use cooler water. Temperature is the single most important factor.

2. Over-Proofing During Bulk Fermentation

The Mistake: Letting the dough double in size during the bulk fermentation (the first rise).

The Fix: The dough should only increase in volume by 30–50% before the final shape. If it doubles, it will lose its structure, become slack, and bake into a flatter loaf with a dense crumb. The majority of the rise (the 'oven spring') should happen in the oven.

3. Insufficient Gluten Development (Slack Dough)

The Mistake: Not performing enough stretch-and-folds, or being too gentle with a high-hydration dough.

The Fix: High hydration requires high strength. Ensure you are getting a good stretch on the dough during the folding cycles. The dough should transform from a shaggy mass into a smooth, cohesive ball that holds its shape slightly by the end of the bulk fermentation.

4. Poor Scoring Technique

The Mistake: The dough sticks to your lame (razor), causing a drag rather than a clean cut. This prevents the loaf from opening up properly (developing an 'ear').

The Fix: Ensure your dough is very cold from the overnight proof. Use a brand-new, sharp razor blade (lame) and make a single, decisive cut at a shallow angle (about 30 degrees). Dusting the surface of the dough with a little rice flour before scoring can also help prevent sticking.

5. Cutting the Bread Too Soon

The Mistake: Slicing into the beautiful loaf right out of the oven.

The Fix: You must wait at least 2 hours, and preferably 4 hours, for the bread to cool completely. The internal structure is still setting as it cools, and cutting it while warm will release steam, turning the airy crumb into a gummy, sticky mess. Patience is a baker's final virtue.

tartine sourdough bread recipe
tartine sourdough bread recipe

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