Sourdough Boule
"Found this on the internet from a site called, Bake from Scratch, and like it for it's simplicity, and nice results. They made a good point with this "For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the less you work the dough, the better the final boule loaf will be""
photo by Bonnie G #2
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
1 Boule
- Serves:
- 10
ingredients
- 1 cup sourdough starter
- 1 1⁄4 cups warm water
- 1 1⁄2 teaspoons active dry yeast
- 3 1⁄2 cups bread flour or 3 1/2 cups whole wheat bread flour
- 1 teaspoon kosher salt
- semolina flour (for finishing)
directions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warm water. Beat at medium speed until combined (about 3 minutes). Add remaining ingredients, beating at medium speed until a soft dough forms. (If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.) The dough should come together as one mass and should appear shaggy and feel sticky.
- Spray a large bowl with cooking spray. Place dough in bowl. Cover and let stand in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
- Turn risen dough out onto a lightly oiled surface and deflate it to remove excess gas and air.
- Pull the four corners of the dough into the center, pinching with your fingertips to create a seal. Flip the dough over and begin to tighten the round by cupping your palms around the dough while rotating it.
- Line a bowl (approximately 6 to 8 inches in diameter) with a clean kitchen towel, dusted generously with flour. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
- Preheat the oven to 450. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. Dust the boule with semolina flour and score, using a sharp knife (or a lame) to make 3 or 4, ¼-inch-deep cuts across the top.
- Cover and bake for 35 minutes. Increase the temperature to 475, remove the lid, and continue baking for 10-15 minutes, until loaf is deeply browned. Turn out onto a rack and let cool completely before slicing.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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