* Exported from MasterCook *
Bread, Shortcut Sourdough Boule
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups bread flour -- (572 g)
1 package Platinum Instant Sourdough Yeast -- (0.63-oz
or (18 g))
1 tablespoon kosher salt -- (9 g)
1 3/4 cups warm water -- (105F/41C to 110F/43C) (420 g)
The aroma of homemade sourdough wafting through your home is one of
life's simple pleasures. Yet, keeping a sourdough starter can be
intimidating and time-consuming. It may sound impossible, but we
found a way to have fresh-baked sourdough, no homemade starter
required! Our Shortcut Sourdough Boule has all the tanginess of
sourdough - not to mention a chewy, open crumb and crunchy crust -
but instead of building your own starter, the recipe calls for
Platinum Instant Sourdough Yeast from Red Star. Made with dried
sourdough starter, instant yeast, and natural dough strengtheners,
this revolutionary product guarantees rich sourdough flavor while
letting you skip the starter. It's sourdough made simple.
Makes: 1 oval boule
In the bowl of a stand mixer fitted with the paddle attachment,
combine flour, instant sourdough, and salt. Add 1 3/4 cups (420 g)
warm water, and beat at medium-low speed until a sticky dough forms,
about 30 seconds. Cover and let rise in a warm, draft-free place
(75F/24C) for 2 hours. Refrigerate for at least 2 hours.
Line a sheet pan with parchment paper, and generously dust with bread flour.
Turn out dough onto a floured surface. Gently stretch and fold bottom
third over to center. Stretch right side out, and fold right third
over to center; repeat with left side. Finish by folding top third
over previous folds. Roll loaf away from you, and using both hands,
cup dough and pull it toward you to seal. Turn dough 180 degrees, and
pull again until a tight, smooth, oval boule forms.
Place dough seam side down on prepared pan. Cover and let rise in a
warm, draft-free place (75F/24C) for 1 hour. (Alternatively, place
dough on prepared pan; cover and refrigerate overnight. The next day,
remove dough from refrigerator, and let rise in a warm, draft-free
place [75F/24C] for 1 hour.)
When dough has 30 minutes left to rise, place a 5- to 7-quart oval
enamel-coated Dutch oven and lid in cold oven. Preheat oven to 500F (260C)
Using a lame or razor blade score top of loaf. Carefully remove hot
Dutch oven from oven; remove lid and place dough still on parchment
in Dutch oven. Cover with lid and place back in oven
Immediately reduce oven temperature to 425F (220C). Bake for 30
minutes. Remove lid and bake until an instant-read thermometer
inserted in center registers 205F (96C) 10 to 15 minutes more.
Immediately remove loaf from Dutch oven and let cool completely on a wire rack.
SHEET PAN METHOD: Although we prefer the Dutch oven method, this
recipe can be baked on a sheet pan. To bake on a sheet pan, cover
loaf with foil and tightly seal foil around rim of pan. Bake at 425F
(220C) for 30 minutes. Uncover and bake until an instant-read
thermometer inserted in center registers 205F (96C), 10 to 15 minutes more.
S(Internet address):
https://www.bakefromscratch.com/shortcut-sourdough-boule/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 1g Fat (4.3%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 354mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0826