For the first timer, making bread using Chad Robinson's technique seem pretty time consuming. I say, it is time consuming because you have to prepare your starter 12 hours prior of making the bread, then the following day, you start mixing the ingredients, do 4 series of folding every half hour, so that take up 2 hours of your time, then resting the dough for another 2 hours. After that, you need to divide, preshaping it, then resting it again between 20 to 40 minutes. After resting, you will need to shape it, place it into the bowl, then let it ferment for 4 hours before baking it in the oven. But if you want more flavorful bread, which I prefer by the way, you can let it ferment in the refrigerator for 12 hours. Discourage? Please don't be :). As time consuming as it sounds, the technique itself is pretty manageable, or should I say not too difficult? And the result? You will be happy that, at the end, it all worth the effort! The outcome really show you that no matter how little your experience about baking (let alone making bread), you can actually achieve such flavorful loaf, with gorgeous open crumbs, and great chewy/spongy, moist texture. I hope I convince you enough :).
By the way, I highly recommend to buy his book! But, if you can not buy it for whatever reason,
here is a blog dedicated to bake 'Tartine bread'. She records all steps with her beautiful writing and photographs. And, if you never made your own starter before,
scroll all the way down to the month of April 2011, you will see title 'See Monkey', where she began her journey of making her starter.
I just got a very sweet comment from Francis-Olive, and that made my day :). She also sent me her link on how to make the starter. If you are like me, seing the photographs as well as reading the steps will really help.
Olive and Walnut Bread
Recipe adapted from Chad Robertson's book, Tartine Bread
Makes 2 (large loaves)
1 tbs mature sourdough starter
200 g (78℉) water
100 g whole wheat flour
100 g rye flour
700 g + 50 g water (80℉)
200 g leaven
900 g all-purposed flour
100 g whole wheat flour
20 g salt
1 cup pitted black olive, drained-cut in half
1 cup walnut
The night before, make the leaven by mixing all ingredients. Cover and leave to ferment at room temperature for 12 to 16 hours.
In a large bowl add 700 grams of water and 200 grams of levain. Stir to disperse. Add all-purposed flour and whole wheat flour. Mix well. Autolyse (rest) 25 to 40 minutes.
Add the remaining 50 grams of water, and the salt. Mix using your hands by squeezing the dough between your fingers, then fold the dough on to it self. Transfer the dough into a large container with lid. Cover - rest for 2 hours. During resting period, you will need to do 4 series of folds every 30 minutes. Add olives and walnut on the second fold. After the last fold, let the dough rest for another 2 hours.
Transfer the dough onto kitchen counter top that has been dust with flour (dust lightly), then divide into 2 equal portions. Preshape each portion into light boule, cover each boule with bowl. Rest 20 - 30 minutes.
After 20 - 30 minutes of resting, flip the dough so that floured side is facing up. Now, shape each into tight boule as shown on this video.
Line 2 bannetons (or bowls if you don't own banneton) with clean kitchen linens. Dust the linens with mix of rice flour and all-purposed flour. Transfer each boule into banneton. Cover - refrigerate for 12 hours. if you don't want to wait that long, and prefer milder flavor loaves, let them rise at room temperature (75 - 80℉) for 3 to 4 hours.
Take one dough out from refrigerator, carefully transfer it into la cloche (please be very careful if you use combo cooker, I can only imagine how hot it is after being preheated in the 500℉ oven for 20 minutes). Score the dough with basic square pattern. Place it in the oven, put the lid on, immediately turn the oven temperature down to 450℉. Bake for 25 minutes. After 25 minutes, remove the lid (again, be careful if you are using combo cooker), continue to bake for another 25 minutes, or until dark golden brown. If you are planning to bake the second loaf, preheat the oven back to 500℉, and repeat the same process.
Remove from the oven, and transfer into rack to cool before serving.