Artisan Bread Dough Calculator & Planner
Robertson (Tartine Bread)
1 tbsp starter + 200g flour + 200g water. Float test when ready.
Mix flour + water (with leaven). Rest — no salt yet.
Dissolve salt in reserved 50g water. Squeeze through dough until incorporated.
Turn every 30 min for first 2 hours (4 turns total). Then rest undisturbed.
Turn out onto unfloured surface. Divide. Pre-shape into rounds with bench knife.
Rest uncovered on work surface.
Shape into boule or batard. Build surface tension without tearing.
In banneton. Room temp 3-4 hrs, or refrigerate up to 12 hrs.
Dutch oven at 500°F. Lid on 20 min, lid off 20-25 min. Deep mahogany color.
Do not cut until fully cooled. The crumb sets as it cools.
Robertson uses young leaven — harvest before peak acidity for sweetness without sourness. The float test is the go/no-go signal.