No-fuss Sourdough Boule
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Dough
- 250 grams active sourdough starter
- 1000 grams Niobrara Grain and Milling Bread Flour
- 20 grams sea salt
- 730 grams water, slightly warm
Directions
- Turn on your digital kitchen scale.
- Set the dough tub on the scale and press "tare" to make the scale read 0g. Add the 250g active sourdough starter into the tub. Then press "Tare".
- The scale should read 0g.
- Next, add 730g slightly warmed water into the tub.
- Using a wooden spoon or spurtle stir the water and starter until the water is nice and creamy.
- Now add in 1000g of bread flour.
- Again, press "tare" and make sure your scale reads 0g. Now add 20g salt.
- Add the salt to the dough tub.
Mix the Dough
- Remove the dough tub from the scale and place on the countertop. Stir everything together until a shaggy dough has formed.
- Place the lid on the tub and let it rest for 30 minutes so that the flour can absorb the water.
- After the 30 minute rest, stir again making sure everything is nicely incorporated and grab the dough and stretch it up and fold it over just a few times.
Ferment Overnight
- Place the lid on the dough tub and place either on the counter for roughly 8 hours until doubled in size or place it in the fridge to ferment overnight.
- Placing the dough in the fridge will make it easier for you to work with it.
- After it sits in the fridge overnight, if it did not double in size, place the dough tub on the counter top for a few hours until it has doubled in size.
In the morning
- In the morning, 1-2 hours before you would like to bake the bread, remove the dough from the tub and cut the dough in half.
- Next, form 2 balls out of the dough.
- Make your hands damp with a small amount of water. Fold the dough over itself. It's easiest to do this with a bench scraper.
- It will begin to change texture as you push and pull the dough a few times on the counter top.
- Next, fold all the corners to the center, flip the ball over, and push with one hand and pull the dough ball on the counter with the other hand about 4-5 times and then twist it in the circle to help seal up the bottom seams until a round loaf has formed
- Place 1 tea towel of each of your banneton baskets, letting the edges fully hang over the baskets.
- Lightly flour the tea towel, rubbing the flour in with your hands a bit so that the dough does not stick to the tea towel.
- Grab your dough ball, turn it over, and place the ball in the floured tea towel banneton basket.
- Sprinkle a little flour over the top of the dough and fold the four corners of the towel over the dough.
- Let the bread rise for 1-2 hours until light and fluffy (it will Not double in size) and a little giggly when you shake the basket.
- After the 1-2 hour rest, preheat the oven to 450℉. Place 2 dutch oven in the oven to preheat while the oven is preheating.
- Lay 2 sheets of parchment paper in the counter. Turn your dough out of the banneton basket onto the parchment paper
- While the oven is preheating, place the banneton baskets in the fridge so that the dough is firmer when you turn it out on the parchment to bake.
- Take a sharp knife and slice a 2-3 inch line on the top of the boules.
- Once the oven is preheated, remove the dutch ovens, take the lids off, place each boule in a dutch oven and put the lids on.
- Bake for 30 minutes. Then remove the lid and bake for 10-12 more minutes.
- Remove from oven and let cool on a cooling rack for at least 45 minutes before slicing the boule.