So you wanna make some dough, huh? Since Martha Stewart’s website published the Tartine Method, I’m going to just link to it and show you how I do it. So let’s get to it!
Just a note: This recipe makes 2 loaves of bread so you could always eat one and freeze the other for later.
First I check to see if my leaven has bubbles; then I grab a big bowl, a digital scale, and fill it with water that’s between 80-95 degrees.
Then pour in the water.
Now we cover and wait for 4-8 hours. Turning the dough in the container every 30 min. for the first few hours. The dough is ready when it increases 1/3 or so in volume. I only turn it a few times, since I normally do this step at night.
Next we form and do a final rise.