Rustic Sourdough Boule
650 g Hard Wheat Berries (we love our Linkert berries for this one)
300 g All-Purpose Flour
650 g Water
20 g Sea Salt
About 1/2-1 cup of sourdough starter (we may be breaking some sourdough "rules" here, but we've learned from the Farmhouse on Boone blog that it doesn't really matter how much starter you put in, the natural yeasts will do their job and the bread will turn out!) Mix the water and starter together, then add the flours and salt. Mix until a shaggy dough forms. Then stretch and fold in 30 minutes-1 hour later and let it ferment at room temperature for about 12 hours. For best results, repeat stretch and folds 3-4 more times throughout the first ferment. There are no hard and fast rules for this, but in general, we've noticed better gluten formation with more stretch and folds. After the first ferment (around 12 hours) shape into a boule, flour the top, place in a flour sack-covered banneton or bowl, and let rise 45 minutes-2 hours depending on kitchen temperature.* Set oven temperature to 500ºF and preheat your dutch oven or cloche. When oven comes to temperature, dump dough onto parchment paper, score the top, and place in preheated dutch oven. Reduce oven temperature to 430ºF and bake 40 minutes covered, 20 minutes uncovered. For a softer crust, bake 40-45 minutes covered.
*This recipe is very forgiving. We have let it ferment in the banneton or bowl overnight in the fridge and baked in the morning with good success. We have also placed the dough in the fridge after the first 12-hour ferment to sit for several days before shaping and baking as directed, and it turns out well, just with a more soured flavor.
Recipe modified from "Farmhouse on Boone" blog
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