Rustic Sourdough Boule
This rustic sourdough boule delivers a crackling, golden-brown crust and a chewy, airy interior with that signature tangy flavor. It is a labor of love that rewards you with the ultimate artisanal bread experience at home.
- Prep time: 26 minutes
- Cook time: 31 minutes
- Total time: 57 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 100g active sourdough starter
- 350g warm water
- 500g bread flour
- 10g sea salt
Instructions
- Mix the sourdough starter and water until the starter is dissolved.
- Add the flour and salt, mixing until a shaggy dough forms.
- Perform a series of four stretches and folds every 30 minutes over two hours.
- Let the dough bulk ferment at room temperature for 6 to 8 hours.
- Shape the dough into a tight round boule and place in a floured proofing basket.
- Refrigerate the dough overnight for a cold proof.
- Preheat a Dutch oven at 450 degrees F for at least 30 minutes.
- Score the top of the dough and bake covered for 20 minutes, then uncovered for 20-25 minutes.
Tips
- Ensure your sourdough starter is active and bubbly before beginning.
- Use a digital scale for precise measurements, which is crucial for sourdough success.
- Wait until the bread is completely cool before slicing to prevent a gummy texture.
Frequently Asked Questions
How do I know when the bulk fermentation is done?
The dough should look airy, slightly bubbly, and have increased in volume by about 50 percent.
Can I bake this without a Dutch oven?
Yes, you can place a pan of boiling water on the bottom rack of the oven to create steam.
Why is my crust not crispy?
Ensure you are using a high enough temperature and that the oven is fully preheated.