Sourdough Boule

Submitted by Bonnie G #2

"Found this on the internet from a site called, Bake from Scratch, and like it for it's simplicity, and nice results. They made a good point with this "For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the less you work the dough, the better the final boule loaf will be""

 

• Ready In: 55mins
• Ingredients: 6
• Yields: 1 Boule
• Serves: 10

ingredients

• 1 cup sourdough starter
• 1 1⁄4 cups warm water
• 1 1⁄2 teaspoons active dry yeast
• 3 1⁄2 cups bread flour or 3 1/2 cups whole wheat bread flour
• 1 teaspoon kosher salt
• semolina flour (for finishing)

directions

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warm water. Beat at medium speed until combined (about 3 minutes). Add remaining ingredients, beating at medium speed until a soft dough forms. (If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.) The dough should come together as one mass and should appear shaggy and feel sticky.
2. Spray a large bowl with cooking spray. Place dough in bowl. Cover and let stand in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
3. Turn risen dough out onto a lightly oiled surface and deflate it to remove excess gas and air.
4. Pull the four corners of the dough into the center, pinching with your fingertips to create a seal. Flip the dough over and begin to tighten the round by cupping your palms around the dough while rotating it.
5. Line a bowl (approximately 6 to 8 inches in diameter) with a clean kitchen towel, dusted generously with flour. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
6. Preheat the oven to 450. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. Dust the boule with semolina flour and score, using a sharp knife (or a lame) to make 3 or 4, ¼-inch-deep cuts across the top.
7. Cover and bake for 35 minutes. Increase the temperature to 475, remove the lid, and continue baking for 10-15 minutes, until loaf is deeply browned. Turn out onto a rack and let cool completely before slicing.