slightly over-proofed Tartine bread

Tartine Bread

50% sifted whole wheat

Tartine “basic country” loaf, using a 100% hydration whole wheat levain with 50% sifted whole wheat flour (13gm buckwheat flour to replace removed bran) and 50% unbleached all-purpose flour

Because the weather was very warm, the dough was a little overproofed. However, there was no sour taste; the loaf just ended up being a little flat.