Simple Sourdough Bread Boule

So yeah…I’m one of ‘them’. The pandemic hit and I started about 5 new hobbies. Making bread was one of them. I wouldn’t call it ‘making bread’ so much as I would call it ‘babysitting.’ Maintaining the starter is like…a permanent situation, but it’s rewarding and there truly is nothing like homemade bread. Especially sourdough. Hell yeah.

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Serving Size: 1 bread boule

Chef: iambaker.net

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Simple Sourdough Bread Boule

The easiest DIY recipe for a bread bowl that I've found.

Prep time: 30 MinCook time: 30 MinInactive time: 6 HourTotal time: 7 Hour

Ingredients

• 4-5 cups all-purpose flour, preferably unbleached
• 1 1/2 cups warm water
• 3/4 cup active sourdough starter
• 1 tablespoon honey
• 1 teaspoon salt

Instructions

1. Add all ingredients together in the bowl of a stand mixer with dough hook.
2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.
5. Cover again and let it rise for an additional 2-3 hours. (This will depend on the temperature of your home. A warmer kitchen will need less time.)
6. After the 2 hours, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and pressing into the center. You may need to add more flour as this can be a loose dough. Keep pulling up the sides and pressing into the center then flip the dough over. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a knife.
7. Place a Dutch oven (make sure you have a lid) into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and set it somewhere heat resistant. (I set the lid on my stove.) Pick up the parchment paper with both hands and place inside the Dutch oven. Carefully replace the lid.
8. Place into 450°F oven and bake for 15 minutes.
9. After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don't worry if it is darker brown, you just don't want it burnt) and when you tap on the top the bread sounds hollow.
10. Set Dutch oven to the side and leave the bread alone for about 15-20 minutes.

Notes

Make sure your starter is fully ripe before using. It should be bubbly and smell very sour.

You can use any amount of starter in this recipe up to 2 cups. If you're using less, make up the difference with equal parts flour and water by weight.

Whole Wheat and Whole Grain Loaves: You can swap up to 2 cups of the all-purpose flour in this recipe for whole wheat or another whole grain flour.

Round Artisan Loaves: Alternatively, shape this bread into round loaves and bake them either on a baking stone or inside a Dutch oven. If baking in a Dutch oven, preheat the Dutch oven with the oven and bake as usual, removing the lid in the last half hour of baking.

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