Folks-
I've been using this recipe for a standard sourdough boule since I started experimenting with sourdough starter. It is really easy, even if it takes roughly 20 hours from start to finish.
Since I'm not modifying this recipe, just including some notes in it, I normally would stick to the original recipe on Farmhouse on Boone, but, darn it!, that website has so many ads and active videos and other doodads that it becomes non-responsive on my tablet and forces a reload when I'm working on the recipe, which is not at all convenient. So I'm parking it here with my notes.
Please notice that I'm only using metric measurements for this recipe. Sourdough anything really benefits from using metric. If you want the volume imperial measurements, go to the original recipe.
Here it is!
Ingredients:
475 grams all purpose flour
100 grams active and bubbly sourdough starter
325 grams water
10 grams salt
Process:
Night day 1: Feed a sourdough starter right before bed and leave it in a warm place overnight. I often take 100 g of discard and feed it 50 g each of flour and water before placing it in a warm cabinet, and feeding the mother starter the same amount before returning it to the refrigerator. That gives me some extra to make Foccacia the next day for dinner.
Morning day 2: By about 9:00 am, using a wooden spoon or your hands mix together all ingredients just until moistened, and allow to sit covered with plastic wrap for 30 minutes to allow the flour to hydrate.
Stretch and fold: Wet your fingers and grab the dough by the back, stretch it up as much as you can without breaking it, and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times to complete one round. Recover it with the plastic wrap, let it sit in a warm space for 30 minutes, then repeat the stretch/fold/rest sequence two more times.
Bulk ferment/rise: Cover with a damp tea towel, a lid (loosely!), or plastic wrap and allow to rise until doubled in size. This may take 4-12 hours depending on temperatures and overall activity of your sourdough starter.
Shape: Lightly flour a surface (I like to cover a counter with parchment paper first) then fold the dough over itself and roll it like a cinnamon roll. If you're making sourdough bowls, this is the time to divide the dough into thirds. Form into a boule ball by rotating the dough on the surface between your hands, and let it sit for 10-15 minutes uncovered. This prevents it from sticking to the tea towel later. Turn it over and shape by grabbing two opposite sides and pinching them together, then turn it 90 degrees and repeat once. This gives it a better spring. Place in a bowl or benneton lined with a lightly floured tea towel, seam side up, cover with plastic wrap or place in a plastic bag, and put in the refrigerator overnight.
Bake day 3: When you're ready to bake the bread, preheat the oven and Dutch oven at 500 degrees for one hour. Remove the dough from the fridge just before you want to put it in the oven. Place on a lightly floured piece of parchment paper, and using a sharp knife or lame, cut the expansion score(s). Place the hot Dutch oven on a heat resistant surface (I use a burner top) take the top off, and holding the corners of the parchment, lower the dough into the oven. Cover it and place in the over for 20 minutes. Remove the lid of the Dutch oven, reduce the temperature to 475, and bake another 20 minutes until golden.
Notes: 1. To make sourdough bread bowls for chowders, chili, or stews, this recipe makes about 3 smaller boules of about 290 grams each before baking. I recommend using a cookie sheet and aluminum chafing dish to cover the loaves. Make sure to drizzle a fair amount of water on the parchment paper using this method, and you'll have to reduce the baking time to about 15/15 minutes, possibly less.
2. Do not grease the bowl to skip using a tea towel when you put the dough in the refrigerator. You can just flour the bowl instead, but if you grease, butter, or spray the bowl the crust will be softer and you won't get the clear expansion score.
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