* Exported from MasterCook *
Bread, Sourdough Boule
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sourdough starter -- (226 g)
1 1/4 cups warm water -- (207g)
1 1/2 teaspoons active dry yeast
3 1/2 cups bread flour -- or whole wheat bread flour, (490g)
1 tablespoon kosher salt
semolina flour -- for finishing
For many, the French-style sourdough boule (a giant round of crusty
sourdough goodness) is the queen of from-scratch breads. Much like
with baguettes, the less you work the dough, the better the final
boule loaf will be.This recipe uses our sourdough starter recipe.
In the bowl of a stand mixer fitted with the dough hook attachment,
combine starter with warm water. Beat at medium speed until combined
(about 3 minutes). Add remaining ingredients, beating at medium speed
until a soft dough forms. (If the dough appears too dry and crumbly,
add more water, 1 tablespoon at a time.) The dough should come
together as one mass and should appear shaggy and feel sticky.
Spray a large bowl with cooking spray. Place dough in bowl. Cover and
let stand in a warm, draft-free place (75F) for 1 to 2 hours, or
until doubled in size.
Turn risen dough out onto a lightly oiled surface and deflate it to
remove excess gas and air.
Pull the four corners of the dough into the center, pinching with
your fingertips to create a seal. Flip the dough over and begin to
tighten the round by cupping your palms around the dough while rotating it.
Line a bowl (approximately 6 to 8" in diameter) with a clean kitchen
towel, dusted generously with flour. Place the loaf, seam-side up, in
the bowl. Cover and proof in a warm, draft-free place (75F) for 1 to
2 hours, or until doubled in size.
Preheat the oven to 450F. Turn the dough out into a cast-iron vessel
with a lid, such as a Dutch oven. Dust the boule with semolina flour
and score, using a sharp knife (or a lame) to make 3 or 4, 1/4" deep
cuts across the top.
Cover and bake for 35 minutes. Increase the temperature to 475F,
remove the lid, and continue baking for 10 to 15 minutes, until loaf
is deeply browned. Turn out onto a rack and let cool completely before slicing.
S(Internet address):
https://www.bakefromscratch.com/sourdough-boule/
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Per Serving (excluding unknown items): 184 Calories; 1g Fat (3.9%
calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 472mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0710