Are you new to sourdough? Or just looking for a quick (in bread terms), delicious, and crusty sourdough boule to have by lunch time? This is it and it's one of the best loaves I've made to date. It makes a great sandwich bread as you can see from this Fried Turkey Sandwich.
You will need a baking pot with lid, such as a 5 or 6 quart Dutch oven, to bake the bread in. It's a great investment if you plan to make more loaves in the future because it will pay for itself pretty quickly. You don't to shell out a ton of money either, the Lodge brand works great.
Yield: 1 boule
Ingredients:
1/4 cup (60g) active, bubbly sourdough starter
1 2/3 cups (350g) room temperature filtered water
4 1/4 cup (500g) bread flour
2 tsp (9g) fine sea salt
Rice flour, for dusting, optional
Directions:
In a medium bowl whisk your starter and water until homogenous. Add your bread flour and sea salt to form a shaggy dough (you can use a dough whisk or mix by hand). Cover with a damp towel or Saran Wrap and let it rest for 30-45 minutes. Turn your dough over onto a lightly floured surface to stretch and fold for about 15 seconds (take a corner of dough, stretch it out a few inches, then fold it back in to the center, repeat a few times all around). Place the dough back in your bowl and let it rise overnight for at least 8-10 hours at room temperature. I left mine for close to 12 hours in the winter and it was perfect so it really depends on the climate. The dough should have doubled in size and have some surface bubbles. In the morning, turn your dough onto a lightly floured surface and shape your dough into a boule or shape of choice. Cover and let it rest for 10-15 minutes. Thoroughly flour (with bread or rice flour) a bowl or lined proofing basket. Transfer your dough to the bowl or basket, cover and let it rise for about 1 hour. Preheat your oven to 450 (do not preheat your Dutch oven), then transfer your dough to a piece of parchment paper and transfer it into your Dutch oven. Slash the top, then bake covered for 30 minutes. Remove the cover and bake for another 20-25 minutes or until crusty and golden. Remove and let it cool on a wire rack for at least 1 hour before slicing.
Recipe from the feathered nester
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