Cooking
Sourdough Boule
- water
- peaked sourdough starter
- kosher salt
- whole wheat flour
- white bread flour
Method
Mix the water and starter together in a bowl until combined. Add the flours and salt and mix again with a wooden spoon or a Danish dough whisk until all the flour is worked in. Scrape down the sides, cover, and let it rest for 30 minutes.
After 30 minutes, do your first set of stretch and folds. Cover it and repeat 3 more times at 30 minute intervals, 4 sets total.
After the fourth and final set, cover the dough and leave it at room temperature until it’s risen by about 75%. That takes about 5 hours in my kitchen, but it varies a lot depending on how active your starter is and how warm your kitchen runs.
When the dough is done rising, turn it out onto a floured surface and shape it. For a batard, gently stretch it into a rectangle. Starting from the short end closest to you, roll it up into a log, popping any big bubbles as you go. Dust the top with flour and flip it so the floured side is down and the short end faces you again. Roll it up tight. Pinch the ends to pop any large bubbles, seal the edges, and drag the dough across the work surface to build some tension. For a boule, just shape it into a round.
Dust the top of the loaf with flour.
Lift the loaf and flip it, floured side down, into a floured banneton. Stitch the dough if you want a bit more tension.
Cover and refrigerate for 12 hours, up to 24 if it’s covered well so it doesn’t dry out.
When you’re ready to bake, don’t take the dough out of the fridge until the oven is fully preheated. Preheat to 475°F with the Dutch oven inside for 1 hour. Once it’s ready, pull the dough out and turn it onto a piece of parchment paper. Score it, one quick cut along the top, don’t drag it down the sides. That’s the simplest score and the one that’s given me the best oven spring. If you want a more elaborate scoring pattern, freeze the dough for about 30 minutes first.
Lift the dough by the parchment and lower it carefully into the hot Dutch oven. Cover with the lid and bake at 475°F for 30 minutes.
After 30 minutes, remove the lid, drop the oven to 425°F, and bake another 30 minutes. Tent it loosely with foil if you don’t want the crust too dark.
When it’s done, take it out and let it cool at least 2 hours before slicing.
