Sourdough Boule
Sourdough Boule: A Guide to Baking
The sourdough boule is a quintessential artisan bread known for its rustic appearance, tangy flavor, and chewy texture. Its round shape and golden crust make it a favorite for both novice and experienced bakers. Below is a comprehensive guide to help you create your own sourdough boule at home.
Ingredients
To create a sourdough boule, you will need the following ingredients:
Active Sourdough Starter: 100 grams
Water: 350 grams, at room temperature
Bread Flour: 500 grams
Salt: 10 grams
Equipment
A large mixing bowl
A bench scraper
A banneton or a bowl lined with a floured cloth
A Dutch oven or a baking stone
Parchment paper
A sharp knife or a bread lame
Instructions
Step 1: Prepare the Dough
Mix the Ingredients: In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is dissolved. Add the bread flour and salt to the mixture. Mix until a shaggy dough forms.
Autolyse: Cover the bowl and let the dough rest for 30 minutes. This process allows the flour to fully hydrate, which improves gluten development.
Step 2: Bulk Fermentation
Stretch and Fold: Over the next 4 hours, perform a series of stretch and folds every 30 minutes. This technique strengthens the dough without kneading. To do this, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat on all sides.
Bulk Rise: After the final stretch and fold, cover the dough and let it rise until it has doubled in size. This can take anywhere from 4 to 6 hours, depending on the room temperature.
Step 3: Shape the Boule
Pre-shape: Turn the dough out onto a lightly floured surface. I suggest cutting the dough in two as it is much easier to work with a smaller boule, and it will rise again as you proof it. Gently shape each dough into a round by folding the edges toward the center.
Rest: Let the dough rest for 20 minutes to relax the gluten.
Final Shape: Using a bench scraper, shape the dough into a tight boule by pulling it towards you to create surface tension.
Step 4: Proof
Place the shaped boule seam-side up in a well-floured banneton or bowl. Cover and let it proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced flavor.
Step 5: Bake
Preheat the Oven: Place a Dutch oven or baking stone in the oven and preheat to 450°F (230°C).
Score the Dough: Once preheated, carefully transfer the boule onto parchment paper. Use a sharp knife or lame to score the top of the dough, allowing it to expand during baking.
Bake in Dutch Oven: Transfer the boule into the preheated Dutch oven. Cover and bake for 20 minutes.
remove the lid and bake for an additional 25 minutes, or until the crust is deep golden brown and the boule sounds hollow when tapped on the bottom.
Step 6: Cool
Allow the boule to cool on a wire rack for at least an hour before slicing. This ensures the crumb sets properly and enhances the flavor.
