Back to basics with the bread making, using Chad Robertson’s rustic recipe from Tartine Bread. For this batch I used a mix of 55% all purpose flour, 35% bread flour and 10% whole wheat.
![Freshly fermented sourdough, just after completing turns for gluten development Freshly fermented sourdough, just after completing turns for gluten development](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7190.jpg)
![Freshly shaped sourdough boules Freshly shaped sourdough boules](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7189.jpg)
![Bannetons with the shaped dough – these fermented four hours before baking Bannetons with the shaped dough - these fermented four hours before baking](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7186.jpg)
![Sourdough boule after proofing, ready to bake Sourdough boule after proofing, ready to bake](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7206.jpg)
![First loaf out of the oven First loaf out of the oven](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7209.jpg)
![Crumb shot Crumb shot](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7207.jpg)
Back to basics with the bread making, using Chad Robertson’s rustic recipe from Tartine Bread. For this batch I used a mix of 55% all purpose flour, 35% bread flour and 10% whole wheat.