Traditional Fermented Sourdough Boule
Ingredients
Levain (see substitution note below)
- 50 grams active sourdough starter (1/4 cup)
- 75 grams all purpose flour (1/2 cup + 1 tablespoon)
- 75 grams water*
Dough
- 575 grams water (divided, 525 used first, save 50 grams) (2 1/2 cups total)**
- 750 grams all purpose flour (5 3/4 cups)
- 1 tablespoon salt
Instructions
Make the levain
- Six to eight hours before making the dough, create the levain. Mix the levain ingredients and let rise until at least double. Depending on the temperature of your kitchen, this can be done in the morning to make the dough in the afternoon or made at night to make the dough in the morning.
Make the dough
- Add the risen, bubbly levain to a large mixing bowl. Mix 525 grams (2 1/4 cups) water with the levain. Add the flour and combine well, using a dough hook or your hands. Cover the mixture and let it sit covered for 30 minutes (this can sit for up to 2 hours). Dissolve the salt in the remaining 50 grams (1/4 cup) of water.
Work the dough
- After the 30 minutes, add the salt water to the dough. It will be very wet so incorporate using your hands until well combined. Stretch the dough and rotate the bowl several times. Cover and let sit for 30 minutes. Complete 4-5 sets of stretch and folds, with 30 minutes in between each set. Doing coil folds for the last 1-2 helps strengthen the dough. Let the dough rest for another 30 minutes.
Shape the dough
- Turn the dough out onto a lightly floured counter. If creating two loaves, split the dough into two even pieces now. Do an initial pre-shape, forming the dough into a loose loaf shape. Sprinkle lightly with flour, cover and let rest for 10 minutes.
- Final shape: fold the sides of the dough inward creating a ball. Turn the ball over and tucking in the bottom, scoot the dough towards yourself several times. This should create surface tension on the dough so it holds its shape. The dough should be round, taut and smooth. Place the dough into a floured banneton. Cover well and place in refrigerator. Refrigerate for 12 hours and up to 3 days.
Score and bake the dough
- Preheat the oven to 500°. While the oven is preheating, place the banneton in the freezer. The dough can freeze for up to 30 minutes. When the oven is preheated, remove the banneton and turn the dough onto parchment paper. Using a sharp blade, score the loaf with at least one long cut being 1/2 inch deep, at a 30° angle.
- For one large loaf: Bake at 500° for 20 minutes, covered. Reduce the temperature to 450° and bake for 10 minutes. Remove the lid and bake an additional 15-20 minutes. Let cool for at least one hour before slicing.
- For two smaller loaves: Bake at 500° for 18 minutes, covered. Reduce to 450°, remove the lid and bake for an additional 15-20 minutes. Let cool for at least one hour before slicing.
Notes
*Levain substitution: If you don't have the levain prepared in advanced, you can use approximately 220 grams of active starter as the levain. If using active starter, proceed to "Make the Dough" step.
**This is a high hydration dough. It is 76% hydration. If you are not used to using this type of dough, you can leave out 50g of water. This will put it at 70% hydration. Beginners often find high hydration dough sticky to work with. Building tension through coil folds as well as proper shaping of the dough is key.