Basic Sourdough Boule
A simple but delightful recipe for a basic sourdough boule (sourdough starter recipe not included)
Equipment
Ingredients
- 100 grams Sourdough Starter fed in last 12 hours
- 20 grams Salt
- 800 grams Unbleached Flour
- 550 grams Water room temperature
Instructions
- Combine ingredients (with a dutch whisk) in a large glass bowl. Once fully incorporated into a wet shaggy dough, cover with a bowl cover (or kitchen towel).
- After 1 hour, do the first set of stretch and folds. Using your hands, pull the dough from one side of the bowl, straight up and then fold over the top. Rotate the bowl a quarter turn and repeat until you have made 2 full turns of the bowl (8 stretch and folds total). Cover bowl again and repeat 2 more times at one hour intervals.
- Leave the dough to continue to proof (bulk ferment) for 12-18 hours more.
- Place the dutch oven in the oven and preheat oven to 460degF. Allow the oven to preheat for 30 minutes.
- Turn dough out on to a floured surface. Roll and form into a round shape and place on a bread sling or parchment and back into a bowl. Scour the top (with a straight line over the middle, or any design that you like). Cover and let rest until time for preheating the dutch oven is up.
- Carefully remove the dutch oven from the oven and close the oven door. Carefully remove the lid of the dutch oven and place the dough ball inside. Replace the lid and return it to the oven. Bake for 35 minutes.
- Remove the lid of the dutch oven and bake another 15 minutes. Remove from the oven and carefully transfer the bread to a cooling rack.
- Let the bread cool for at least an hour before cutting.
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