Your First Sourdough Boule
A classic "rustic" Sourdough boule with thick, chewy crust and a tangy fermented flavor. Perfect for toasting in a skillet with butter or olive oil or eating plain with your favorite main dish.
Equipment
- 1 bench scraper
- 1 Dutch oven with lid
- 2 proofing baskets
- 2 sheets parchment paper
Ingredients
- 1 1/4 Cups Active Starter, fed + risen +bubbly 250 grams
- 3 Cups + 3 Tbsp Room Temperature Water 750 grams
- 6 Cups Unbleached All-Purpose Flour 816 grams
- 2 Cups + 3 Tbsp Bread Flour 264 grams
- 4 tsp Salt 24 grams
- ` sprinkle rice flour for dusting optional
Instructions
- Measure out the starter and lukewarm water into a mixing bowl and mix together until the starter sort of "dissolves".
- Next add your flour and using your hands, mix it all together for a few minutes until it is nice and incorporated. The dough will be very sticky. Cover it with a towel and let it sit on the counter for two hours.
- After your rest (also called an autolyze), add your salt and wet your hands before pinching in the salt until it is all mixed together. Now, you are going to do a series of "Stretch and Folds". With wet hands, pick up the dough on the top edge and gently stretch it and fold it back toward you over the dough. Repeat this on the left, right, and bottom- stretching out and then folding back over the top. Repeat this for 2-3 minutes.
- Set a 20 minute timer to let the dough rest, then repeat one more set of stretch and folds for 2-3 minutes.
- Let the dough rest for 2 more hours.
- After the dough has rested, it is ready to be shaped. Dump it out on the counter and using a bench scraper, separate the dough in half.
- Starting with the first loaf, gently spread it out into the shape of a rectangle. Fold in one side to the middle. then fold the other side on top, creating a trifold- like a bulletin. Then, starting at one end, roll the dough up into a neat, tightly packed ball. With both hands, tuck the your hands underneath the dough on the side farthest you and drag the dough toward you to create tension on the surface of the dough. Spin the dough and do this again a few times until the dough is smooth and uniform in shape. This make take a little time to perfect! Repeat with the second loaf.
- Let the loaves "rest" again for 20 minutes, then reshape them again- stretching gently this time into a rectangle and folding over into a trifold shape. Roll the dough starting at one end and then tuck and roll toward you to create tension and shape. Do this with both loaves.
- This time after shaping, pick up each loaf and turn it upside down into a lightly floured (rice flour works best!) proofing basket.
- Cover both baskets with a towel and place into the refrigerator for 4 hours- or overnight.
- When you get ready to bake, preheat your oven (with your Dutch oven inside) to 450.
- When the Dutch oven is hot and your oven reaches 450, flip the dough out of the basket gently onto a piece of parchment paper. Score your sourdough with a sharp knife or double-edged razorblade. Then, transfer the loaf into the hot Dutch oven. Place the lid on and bake for 25 minutes.
- After 25 minutes, remove the lid and bake for 25 -30 minutes more or until desired color is reached.
- Remove the loaf and wrap it in a thick towel to rest. Let it rest AT LEAST 2 hours. If you cut into it hot it will be gummy.
- Congrats! You just made your first sourdough loaf. You're officially a sourdough baker!