If you’ve ever wanted to bake a bakery-quality sourdough boule at home, this recipe is for you. With just a few simple ingredients and a bit of patience, you can achieve a golden, crusty loaf with a soft, airy crumb that will elevate any meal. Let’s dive into the process!
Rustic Sourdough Boule
Ingredients:
- 12 3/4 ounces (3 cups) bread flour
- 1 1/4 teaspoons fine sea salt
- 2.4 ounces (1/4 cup) active sourdough starter
- 10 1/2 ounces (1 1/3 cups) water (optional: substitute part of the water with whey drained from homemade mesophilic yogurt for added flavor and nutrition)
Instructions:
1. Mix the Dough
In a large mixing bowl, combine the bread flour and fine sea salt. Add the active sourdough starter and water. Stir with a wooden spoon or your hands until all ingredients are fully incorporated and no dry spots remain. The dough will be sticky but manageable.
2. Bulk Fermentation
Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest and rise at room temperature for approximately 12 hours, or until it has doubled in size. This slow fermentation develops the tangy sourdough flavor and airy crumb.
3. Shaping the Sourdough Boule
Once the dough has risen, gently turn it out onto a lightly floured surface. Form it into a round loaf (boule) by folding the edges toward the center, creating surface tension on the top. Place the dough seam-side up into a floured banneton basket or a bowl lined with a floured kitchen towel.
4. Proofing the Sourdough Boule
Cover the shaped dough and let it proof for an additional 1-2 hours, or until it has slightly puffed up but still holds its shape.
5. Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone or Dutch oven, place it in the oven to heat.
6. Scoring the Dough
Carefully transfer the dough onto a sheet of parchment paper or directly onto the preheated pizza stone. The impression from the banneton should be visible on the surface. Using a sharp knife or bread lame, make an “X” or another design on the top of the dough to allow it to expand while baking.
7. Add Steam and Bake
Brush the surface of the dough with water to help develop a crisp crust. Cover the dough loosely with aluminum foil or a lid if using a Dutch oven. Bake for 30 minutes.
8. Finish Baking
Remove the foil or lid and bake for an additional 15-20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool Completely
Transfer the baked boule to a wire rack and let it cool completely before slicing. This step ensures the crumb sets properly and maintains its structure.
Tips for Success:
- Use a kitchen scale for accurate measurements, especially for the flour and water.
- Experiment with substituting a portion of the water with whey for a subtle tang and softer crumb.
- If you don’t have a banneton basket, a bowl lined with a floured kitchen towel works well.
With this sourdough boule recipe, you’ll master the art of sourdough boule baking in no time. Enjoy your homemade artisan bread with soups, spreads, or simply on its own! Happy baking!
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