Tartine Style Country Bread

bakethisday.com

Samara Peterson

Water 75%

Leaven 20%

Flour 100%

Salt 2%

What’s brilliant about using baker’s percentages is you never need to remember cups and tbsp, or grams. You can make whatever scale of bread you want, from one loaf to thousands of loaves. This is how bakeries and boulangeries communicate recipes. Even though I only make one or two loaves at a time, I feel rather slick talking bread percentages, Oh you like this bread? It’s 75% hydration. Makes me feel like a bread engineer. For this basic recipe, I chose easy numbers so I wouldn’t need to bust out a calculator: subheading: What’s brilliant about using baker’s percentages is you never need to remember cups and tbsp, or grams. You can make whatever scale of bread you want, from one loaf to thousands of loaves. This is how bakeries and boulangeries communicate recipes. Even though I only make one or two loaves at a time, I feel rather slick talking bread percentages, Oh you like this bread? It’s 75% hydration. Makes me feel like a bread engineer. For this basic recipe, I chose easy numbers so I wouldn’t need to bust out a calculator:

Water 750 g

Sourdough 200 g

Wheat flour 100 g

White flour 900 g

Salt 20 g

Directions at bakethisday.com

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