Rustic Sourdough Boule
This is a low-stress loaf that relies on time rather than muscle. By using a long, cold fermentation, the flour develops a depth of character that standard quick breads cannot match.
Patience is your primary ingredient
The flavor is determined by the cold rest in the refrigerator; do not rush this, or you will lose the complex tang that defines a good boule.
- Dutch oven with lid
- Large glass mixing bowl
- Proofing basket or bowl lined with a floured linen towel
- Razor blade or sharp lame
- Digital scale
What goes in.
- 450gbread flour
- 50gwhole wheat flour
- 375gwarm water
- 100gactive sourdough starter
- 10gsea salt
Developing strength without tearing
Instead of traditional kneading, reach under the dough, pull it upward until you feel tension, and fold it over itself. Repeat this four times around the bowl every thirty minutes during the first rise.
The method.
Mix the dough
Whisk the starter and water together, then add the flours and salt. Stir until a shaggy, wet mass forms and no dry flour remains.
Bulk fermentation
Cover the bowl with a damp cloth. Perform your stretch-and-folds every 30 minutes for two hours. Let it sit undisturbed for another four hours until it has grown in size and shows bubbles on the surface.
Shape the boule
Gently turn the dough onto a lightly floured surface. Pull the edges toward the center to create a round, then flip it so the seam is down. Drag it toward you on the counter to tighten the outer skin.
Cold proof
Place the dough seam-side up in a floured basket. Cover and refrigerate for 12 to 14 hours.
Preheat and score
Place your Dutch oven in the oven and heat to 450°F (230°C) for one hour. Turn the cold dough onto parchment paper and score a deep, straight line across the top with your razor.
Bake
Carefully place the dough into the hot Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is a deep, burnished mahogany.
Other turns to take.
Seeded Boule
Fold 50g of toasted sunflower or flax seeds into the dough during the final stretch-and-fold.
Rosemary Garlic
Add two tablespoons of finely minced rosemary and one clove of grated garlic when mixing the initial dough.
When it doesn't go to plan.
Always weigh your ingredients; volume measurements like cups are too inaccurate for bread baking.
If the dough sticks to your hands, wet them slightly with water rather than adding more flour.
Let the bread cool on a wire rack for at least one hour before slicing to prevent the inside from becoming gummy.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size within 4-6 hours of feeding and look frothy with visible bubbles throughout.
Can I bake this without a Dutch oven?
You can, but the steam trapped by the lid is what creates the thin, crisp crust. If you skip it, place a shallow pan of boiling water on the rack below the bread for the first 20 minutes.
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