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Sourdough boule

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Ingredients

300 g Sourdough starter
500 g Strong white flour
300 ml Water
10 g Salt

Sourdough boule

  • Medium

Ingredients

Directions

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Sourdough boule

I bake this sourdough boule in Dutch oven that I found. I originally tried this just on my baking stone, but I find the results so much better in this. If you don’t have one, it certainly isn’t the end of the world, using the oven with a baking tray filled with water will work. However, if you have one or can borrow one – I would definitely suggest it! It makes the volume of space the loaf is baked in a lot smaller, increasing the effectiveness of the steam created.

I will be using my sourdough starter that has just had it’s 13 month anniversary!  It is still going strong, even after a spending a week or so in the fridge!

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Steps

1
Done

Measure out 300 g of sourdough starter - this usually leaves me around 50 g left over.
To the 50 g of leftovers, add 50 ml of water and 50 g of flour and mix thoroughly before either refrigerating or putting to one side.

2
Done

To the sourdough starter, add 290 ml of the room temperature and mix.
Pour the mixed sourdough starter into a well in the sifted flour and mix thoroughly.
Leave covered in a bowl for about an hour.

3
Done

To the salt, add the remaining 10 ml of water and stir until as dissolved as possible.
Prod holes with your fingers into the mixed flour and pour the dissolved salt over the flour.
Using your hands, start to knead the flour together until the extra liquid has been incorporated fully.

4
Done

Leave covered with a teacloth for half an hour and then begin folding the dough.
Reach underneath the ball of dough and lift and stretch some dough over the top.
Rotate 90 degrees and repeat, continuing another two times, then leave covered for 30 minutes.

5
Done

Repeat the above another 5 times - in total this should take around three hours.
Leave to rest of another 30 minutes.
Meanwhile, using rice flour, flour a teacloth and use it to line a banneton ( or a colander like I do currently!)

6
Done

Flour your work surface and tip the sourdough out on it, stetching it into a rough rectangle.
With the long edge facing you, fold the left third over to cover the centre, and the right third over to cover the folded over left side.
This will form a loose square from which you will roll it gently to create a loose ball shape and then leave to rest of half an hour.

7
Done

Roll the ball over so that the 'good' side is face down then gently squash into a rough square again.
Fold each of the corners into the centre and then fold those four corners into the centre.
Fold the corners back into the centre again.

8
Done

Roll over and form into a tight ball by rotating and tucking the dough underneath.
Put the dough 'good' side down in the banneton, dust with rice flour and flour and cover with a teacloth.
Put into the fridge over night to prove for around 8 hours.

9
Done

Remove the dough from the fridge around two hours before baking so that it can come to room temperature.
Put the Dutch oven into the oven around an hour before baking and preheat the oven.
Before baking time, turn the boule onto some greaseproof paper so that the good side is facing up.

10
Done

Using the greaseproof paper, lift the dough boule into the Dutch oven, making sure not to touch the hot sides.
Using a sharp knife or grignette, cut your design into the surface of the sourdough boule.
Dust the surface with some flour.

11
Done

Put the lid on and place into the oven and bake for 40 minutes.
Remove the lid and bake for a further 15 minutes at 180 C before removing from the oven.
Turn out and leave your sourdough boule to cool on a rack.

BaTarts

Basic sourdough starter
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Basic sourdough starter
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Basic sourdough starter
previous
Basic sourdough starter
Hot cross buns
next
Hot cross buns

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