Sourdough Bread Boule
Makes: 1 boule
Takes: Overnight
Simply put, sourdough bread is special. Not only does it use natural yeast (made by you as a Sourdough Starter) but it tastes supreme compared to a simple white loaf.
Every sourdough bread you bake will behave differently and is wholly dependent on the mood of your starter. So getting to know it is key! I know this sounds crazy but trust me…Keeping him happy is the most important thing so don’t follow my timings too closely. You’ll have to adjust them according to your starter.
I can’t begin to tell you the sense of pride when you bake a good sourdough. And like with everything…practice makes perfect!
Ingredients
140g levain (see below. Requires an active Sourdough Starter)
345g organic plain flour, plus a little for dusting
30g organic wholewheat flour
270ml filtered warm room temperature water
7.5g salt
banneton for shaping
rice flour for dusting
dutch oven and parchment paper for baking
Method
Start by making your levain the night before. Check your sourdough starter is happy a ready for baking (see my Sourdough Starter recipe for tips). Add 15g of starter to a bowl with 65ml water, 33g plain flour and 32g wholewheat flour). Mix well, loosely cover and allow to rise at room temperature overnight.
The next morning the levain should have doubled in volume and is ready to use. Place the levain in a large mixing bowl with the flour and 250ml of water. Mix well until there are no dry bits, cover and leave to rest for 30 minutes.
In a separate bowl, mix the salt with the remaining water (20ml). Add a little at a time to the rested dough until it has all been absorbed. Cover and allow to rest for a further 30 minutes.
Time to knead the bread. You can do this by hand using the French kneading technique or by using a kitchen mixer with dough hook attachment for 10 minutes on medium speed. It will be sticky so don’t be tempted to add any extra flour unless you absolutely must. It will come together eventually.
Cover and leave the dough to rest for 30 minutes.
Time to make your first set of folds and create strength in the dough. Think of your dough as an equal square with four seams (top, bottom and two sides). Grab the top seam and stretch the dough by lifting it as high as you can without tearing it, folding it down to reach the bottom seam. Rotate your bowl 90° and repeat the same step.
Rotate the bowl again, repeat the stretching and folding, and then do it one last time. You will have completed one full revolution and your first set of folds. Cover the bowl and allow to rest for 30 minutes.
Repeat this step, resting the dough in between, until you have completed 3 sets of folds.
Now you’re ready to shape your boule. Sprinkle your counter with plain flour and tip out your dough.
Remember your seams. Bring the top seam into the middle, the bottom seam into the middle and then your side seams into the middle creating a purse.
Flip the dough over so the seams are underneath, and gently but swiftly shape the bread into a round boule shape using the sides of your hands. Keep it as tight as possible until it is smooth and beautifully round.
Dust your banneton well with rice flour and place your boule with the smooth side down.
Cover and transfer to the fridge to rise slowly overnight.
The next morning it’s time to bake. Place a dutch oven with the lid into the oven to get warm. Preheat your oven as hot as will go, ideal 250°C/500°F for at least 30 minutes.
Remove the risen boule from the fridge and tip out onto some parchment paper.
Score the loaf using a blade and spritz the loaf with water. This will create steam and a better crust.
Carefully remove the roasting hot dutch oven and place the dough inside. Spritz again with water and pop the lid on.
Transfer to the oven and bake for 25 minutes.
Once the time is up, remove the lid and continue to bake for a further 15-20 minutes uncovered and until the bread is baked through. You can leave it in longer to get a deep golden crust if you like.
Once baked, transfer the loaf to a wire rack to cool completely.
Your sourdough will last around 5 days. Slather with salted butter and enjoy!
