Sourdough Boule’

by | Jun 18, 2024 | Sourdough

Jump to Recipe Print Recipe

This artisan loaf can be made over 1 or 2 days as long as you have an active starter ready to go. You can make your levain in the early morning or make your levain the night before for an earlier start. You can choose to cold proof and bake in the same day or cold proof over night. This recipe uses a combination of fresh milled flour and bread or AP flour. My goal is to develop it to eventually use all fresh milled flour.

Sourdough Boule’ Fresh Milled Flour Method as of 5/14/24

judy
Makes an artisan loaf over 1-2 days. Uses a mix of Fresh Milled hard white wheat and AP or Bread flour.
Print Recipe Pin Recipe
Prep Time 2 days
Servings 1 loaf

Ingredients
  

Levain

  • 25 g ripe starter
  • 50 g warm water
  • 50 g flour: 20 FM, 30 AP or Bread flour

Bread Dough

  • 475 g flour: 200 FM, 275 AP or Bread Flour
  • 320+ g warm water
  • 10 g sea salt
  • 100 g Levain

Instructions
 

Levain

  • The day before you plan to make your dough, strengthen your starter.
  • Make the Levain 4 to 8 hours before you plan to use it and keep at 75-78F.
    You can make early AM ~5 to bake by 8PM depending on temp of house and proofing times.

Autolyse

  • About 2 hours before levain peaks, mix your flour and water for the dough and autolyse. Allow to rest/soak up to 2 hours.
    Levain should be close to doubled and bubbly when ready.
  • Add the sea salt and Levain to Autolyse and mix to incorporate. I use bowl scraper for this.
  • Add additional water if needed.
  • Let rest another 30 – 45 minutes.

Bulk Ferment

  • Do stretch and folds in bowl every 15 minutes x 3, then every 30 min x 3. Cover with plastic in between.
  • Let rest about 2 1/2 hours after last stretch and fold. T
  • After stretch and folds you can oil a bowl for rest of bulk ferment. Glass bowl allows you to see how fermentation is coming along. Keep covered with plastic. Dough should almost double,be domed with bubbles, not sticky, pillow like.
    Bulk fermentation is faster with Fresh Milled Flour and high altitude

Preshape

  • Once dough is jiggly in bowl, airy and strong with domed edges, some bubbling and almost doubled it's time to preshape. If dough not ready, keep checking every 15 minutes.
  • On lightly floured work surface, use hand and bench knife to form a taught round. It should hold its shape.
  • Bench rest 20 – 35 minutes uncovered to form a skin.

Final Shape and Cold Proof or Bake

  • Prepare your banneton and shape dough on lightly floured surface with skin side down.
  • Place in banneton seam side up, place in plastic bag and cold proof till poke test positive or overnight. Can bake same day if proofed.
  • Do Poke test to determine if done proofing. Fresh Milled flour often over ferments when left in fridge over night.

Bake

  • Place rack in middle or lower 1/3 of oven .
    Preheat your oven and dutch oven at least 1 hour to 450 – 475 F. (If oven too hot – 500F, dough won't cook all the way through so try longer covered bake at 450 -475) Can preheat to 475 or 500 then decrease to 450 once bread is in.
    Place cookie sheet on bottom rack to prevent scorch.
  • Once oven to temp, remove loaf from fridge and turn/ flip out onto parchment paper lined sheet and score. Seam side should be down.
  • Take dutch oven out of oven and place dough in using parchment paper as sling.
    Spritz with water to help oven spring.
    Place lid. Return to oven and bake covered 30 -35 minutes. Remove lid from dutch oven and continue baking another 20 minutes or browned to desired color.
    Bread temp should be 206
  • Cool completely on wire rack before cutting.