Easy Sourdough Boule
Perhaps you read my last post and by now you have been tending to your starter and it's showing signs of activity. To make sourdough bread you need an active starter, which I have posted about previously. This sourdough bread recipe is a great place to begin because it requires no kneading. The results are delicious and delivered from the oven within 24 hours.
The first step is to feed your starter a day before you are going to bake your bread. Personally, I feed my starter after dinner around 6pm because this fits my schedule well. My starter becomes active quite quickly so I can mix my dough right before bed and let the yeast do its job while I sleep. To determine if your starter is active you will need to perform a float test. The starter should be full of bubbles and air. Spoon out a teaspoon and gently drop into a cup of water. If it floats you are good to go; if it sinks your starter isn’t ripe and needs a bit more time to become active. After a feeding it may take 2-12 hours for the starter to become ready. Once you are familiar with your starters personality traits you will know the prize time for bread making.
While this process may seem like a lot, it really has a lot of “hands off” time. I’ve slightly adapted this recipe from Baker Betty after making multiples loaves and discovering what works and fits my tastes. Just take your time and stay patient, the results are worth it.
Baking Timeline: (This is based on my specific starter so adjust as necessary, my starter becomes ripe within a few hours.)
6 pm Feed starter
9 pm Mix dough
9 am Shape dough
12 pm Bake bread
1-4 pm Cool
Ready for dinner!
Easy Sourdough Boule:
Ingredients:
1/2 cup ripe starter
1 1/3 cup warm water
4 cups flour (AP or Bread)
1.5 tsp salt (kosher or fine sea salt)
Directions:
1. Feed your starter. (I feed mine 1/2 cup flour and 1/4 cup water)
2. Complete float test. (see above)
3. Mix Dough: In a large bowl, combine 1/2 ripe starter with 1 1/3 cup of warm water. Mix together until the starter is evenly distributed in the water. Add 4 cups all purpose flour or bread flour on top of water/starter mixture, followed by 1.5 tsp kosher salt. Mix all of the ingredients together until the flour is completely saturated. I begin mixing with a spatula and then use my hands to finish mixing if necessary. Your mixture will be a bit shaggy.
4. Bulk Ferment: Cover the dough with plastic wrap or tea towel (a towel that won’t lint) and let the dough sit at room temperature for 10-12 hours until puffy and full of air.
5. Shape: Turn the dough out onto a lightly floured work surface. Pull all four sides of the dough into the center, gently pressing to seal. While working your way around again pull all of the dough into a secure ball. Turn the dough seam side down and place on a part of the counter without flour. Cup your hands around the dough while rounding and pulling the dough toward you to tighten it up into a ball.
6. Proof: Line a large bowl with a kitchen towel and dust with flour. Turn the shaped loaf into the prepared bowl with the seam side up. Cover the dough ball and let it proof for 3-4 hours at room temperature.
7. Preheat Oven: 30-45 minutes minutes before baking your bread, preheat the oven to 450 F (No need to preheat your pot.)
8. Score loaf: To determine if your loaf is done proofing and ready for the oven, gently press your finger into the dough just sightly. If the indention fills in quickly, it needs more proofing time. If it fills in slowly, you are ready to bake. Turn the loaf out onto a piece of lightly floured parchment paper and use a very sharp knife to score it however you like. (I like the cross shape, but a single slash is fine too). You may be as creative or simple as you want here. If you own a bread lame use that instead of the knife. I use a surgical blade because that’s what at my disposal.
9. Bake: Carefully move the dough and parchment paper into a dutch oven (4qt). Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F and bake with the lid on for 30 minutes. Take the lid off to add a bit more color to the crust, bake the bread for 10-15 more minutes. (To determine if the loaf is done cooking the bread should sound hollow when you lightly tap it.)
10. Cool: Allow the bread to cool on a cookie rack for at least 1 hour before slicing it. For the best texture and taste let it cool for about 4 hours. This prevents a gummy texture. Remember, bread baking takes a bit of patience.
11. Storage: Keep the bread uncovered on your counter for the first 24 hours. If you have sliced into the bread, place the bread cut side down on a cutting board. After that, slice and store in a ziplock bag. I like to freeze the bread already sliced and toast as needed. This makes fresh bread at breakfast or dinner easy. Don't forget to slather on the butter.
My family loves using this bread to make sandwiches. It doesn’t have tons of holes like some sourdoughs so it holds condiments perfectly. This recipe is certain to be added to your weekly baking rituals. Whenever I make a loaf I’m instantly reminded of my grandpa; how I wish he was still around to give my bread a try. Crusty sourdough was his absolute favorite. Baking bread is a way for me to connect with his spirit. How amazing that we can create something substantial from almost nothing!
Stay tuned, for next week I will share recipes that use up sourdough discard. I know my fridge has a few jars full.