Sourdough Boule’ High Altitude

by | Jan 25, 2025 | Sourdough

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This is an adaptation of my Fresh Milled Boule’ recipe that has been adjusted for high altitude baking.

Sourdough Boule High Altitude

judy
Based on my Fresh Milled Flour Boule, but with adjustments for high altitude
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Ingredients
  

LEVAIN

  • 30 g starter strong, slightly stiff
  • 70 g flour 30 Bread Flour, 50 AP
  • 70 g warm water

DOUGH

  • 175 g fresh milled flour hard white wheat berries milled
  • 300 g KA Bread Flour
  • 330 + g warm water. water 1 – 330 g then add more as needed (360 g for my fresh milled mix)
  • 10 g sea salt
  • 100 g levain

Instructions
 

  • LEVAIN
  • 7:30 AM make your levain and keep at 74-78 degrees until fully ready (5 hours)
  • AUTOLYSE
  • 10:30 AM add flour and water to stainless mixing bowl and work into shaggy dough for autolyse Cover with plastic . Let sit 2 hours.
  • MIX DOUGH AND STRENGTHEN
  • 12:30 PM Mix in the salt and levain using bowl scraper or hands and do 1 stretch and fold.
    Move to clean glass bowl.
  • BULK FERMENTATION ( desired dough temp is 76-78 F)
  • 1245 – 1445 Perform 6 sets of stretch and folds first 3 every 15 minutes, last 3 every 30 minutes. Dough should be firming up, windowpane test + with some bubbles forming. After last set move to clean slightly oiled bowl for rest of bulk ferment (glass batter bowl) Bulk ferment done at 1830. Dough should be domed, have bubbles and jiggle when moved. Should have good elasticity and strength when pulled back from bowl edge.
  • PRESHAPE AND BENCH REST
  • 1830 pour dough onto lightly floured surface. Using wet hand and wet bench knife, form a taught round. Let rest 35 minutes. Do a second shape if collapsing too much. Dough should hold it's form and slight skin should form.
  • SHAPE
  • 1910 shape into boule by turning over so skin side is down. Alternate pulling corners to center or 2/3's of way to opposite edge. do this 4-6 times then place in prepared banneton so seam side is up.
  • PROOF
  • Place in xl plastic bag or ziplock and place in fridge for cold proof overnight
  • BAKE
  • 0730 next day preheat oven and dutch oven to 450. (turn on conv. bake to 500 for 1 hour on my oven to reach 450 temp)
  • 0830 pull dough from fridge and place on parchment paper dome up. Use razor blade to score. Spritz with water. Pull dutch oven and place parchment and dough onto flat side of DO. Cover with domed lid and place in oven. (My oven turn convection to regular bake at 500) Goal is to keep temp at 450 for 30 minutes.
  • After 30 minutes, remove lid, return to oven uncovered at 425 to 450 for 20 minutes. Add time as needed to get crust color you desire.
  • Remove to wire rack to cool at least 1 hour before slicing. Bread should be fully cooled to avoid gummy texture.

Notes