Sourdough Boule

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.This recipe uses our sourdough starter recipe
loafsplit326sw

Sourdough Boule
Write a review
Print
Ingredients
  1. 1 cup (226 grams) sourdough starter
  2. 1 ¼ cups (207grams) warm water
  3. 1 ½ teaspoons active dry yeast
  4. 3 ½ cups (490grams) bread flour, or whole wheat bread flour
  5. 1 tablespoon kosher salt
  6. semolina flour (for finishing)
Instructions
  1. 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.
  2. 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.
  3. Turn risen dough out onto a lightly oiled surface and deflate it to remove excess gas and air.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Bake from Scratch https://www.bakefromscratch.com/

1 COMMENT

Leave a Reply to Sourdough Boule – Baking through “Bake from Scratch” – Obsessive Baking Disorder and stories from The Rolling Pin Cancel reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.