My Take On Chad Robertson's

TARTINE BREAD

Makes a 900g loaf

INTIAL REFRESH:

Stiff Dough Levain: 28g Water, Tepid: 42g Bread Flour: 56g Dissolve the levain in the water and add the flour. Mix until fully incorporated. Cover and store in a warm place (18C) for 6-8 hours.

SECOND STAGE OF LEVAIN:

Levain From Above: 126g Water, Tepid: 94g Bread Flour: 126g Repeat the same procedure as above and store for 2 hours.

FINAL DOUGH:

Levain From Above: 347g Water, Tepid: 222g Bread Flour: 347g Sea Salt: 10g Half an hour before the levain is ready, mix together the rest of the ingredients until the flour is completely incorporated. Cover and put to one side for 30 minutes. Add the levain to the dough and incorporate. Tip it out onto a clean work surface and kneed for 8-10 minutes, until both doughs are combined. Transfer to a clean, oiled container to rise for 4 hours at 18C (stretching and folding, in the container, should be done as many times as necessary throughout this period).

SHAPING:
Pre-shape the loaf into a tight ball and rest for 20 minutes. Shape into a Boul or Btard, depending on preference, and place into a well floured proofing basket. Take care to generously flour the proofing basket as the dough has a tendency to stick after 12 hours in the refrigerator.

PROOFING:
Proof the loaf for 2 hours, then place in refrigerator to proof overnight. Depending on how cold your refrigerator is, you may reduce or lengthen the amount of time the dough is left to proof before moving it to the refrigerator. A good test is: if you insert a floured finger into the dough and the indentation stays after you remove it, it is ready.

COOKING:
Preheat the oven to it's max temperature. 15 minutes before baking, remove the dough from the refrigerator to allow it to return to room temperature. Bake the loaf on a baking stone at 220C (200C fan) for the first 20 minutes while steaming the oven (perfect humidity is 70%). After, reduce the heat to 200C (180C fan) and cook for 20 minutes and release some steam from the oven. If you feel the loaf is cooking too quickly then reduce the heat to 180C (160C fan) for the last 10 minutes. Remove from the oven and place straight away on a cooling rack for at least 30 minutes before slicing into it.