Sourdough Boule

Nuts and bolts:

I make a lot of sourdough bread, and my favorite is my Three Day Sourdough Bread. Yet, I often do not have the time to make that bread. Whenever I want to make a loaf of sourdough bread in less time, I make this two-day sourdough recipe. It is a delicious bread and is quicker than many other sourdough recipes. 

My thoughts on Sourdough Boule:

1. This recipe is quicker because there is yeast in it and helps it rise faster. 

2. It is not as sour as the other sourdough breads.  Yet, it still has a good sour flavor to it.

3. You can use three cups of all-purpose flour and then two cups of whole wheat, rye, or any other type of flour you like in this recipe.

4. This recipe is adapted from King Arthur Baking Company’s Rustic Sourdough Recipe.
   

Method:

Day 1: 

Get the starter out of the fridge and let it sit on the counter. Leave it out overnight, and it should become bubbly and start to expand in the container.

Important tip: Sometimes, your starter can still be active after coming out of the fridge. It can be used that day; if your starter is bubbly and is expanding in the jar in a couple of hours, then it is ready to be fed and used for this bread.

Day 2:

In the morning, I feed the starter and let the starter rest for four hours, and if the starter is bubbly and expanding in the container, it is ready to be used. Then take out a cup of the starter, feed the starter, and start the recipe.

For this recipe, you will need 1 ½ cups of lukewarm water, two teaspoons of instant yeast, 1 tablespoon of sugar, 2 ½ teaspoons of salt, 5 cups of all-purpose flour(or 3 cups of all-purpose flours and 2 cups of another type of flour) and olive oil.

 In a bowl fitted with a dough hook on a stand mixer, mix the starter and water; Just run it for about a minute.

On the Left: all the ingredients in the bowl, Middle; the machine kneading the bread. And on the right: the dough ready to be proofed.

Important tip: If you are using other types of flour besides all-purpose flour. Add the all-purpose flour first, followed by the other types of flour.

After that, add the flour to the bowl, followed by adding the sugar on one side of the bowl and the salt on the other side. Make a well in the flour away from the salt and add the yeast. Then mix the dough no faster than speed number 4 on a KitchenAid stand mixer.

Important tip: I have broken many stand mixers by running them faster than the minimum speed of 2 to 4. KitchenAid mixers can overheat and seize. When the mixer starts to click, slow it down, or if the dough gets stuck, causing the mixer to stop moving, turn it off and knead the dough by hand. Alternatively, let the mixer cool down for a few minutes and start it again. If it does break, it can be fixed, but I realized it is cheaper to buy a new one. But even cheaper than that is to use the mixer at a slow speed when kneading very stiff doughs.

Then let a machine knead the dough for about 5 minutes. It will become a stiff, smooth dough. Then set it in a bowl oiled with olive oil, tipping the top of the dough on the bottom of the bowl so the oil coats the top of the dough. Then place the dough in the bowl and cover with plastic wrap and let rise in a warm place for 90 minutes.

The dough here is scored and is added to the Dutch oven. I did not get quite center it in the pot, so it folded over a little on one side but still came out fine.

After the first rise, gently deflate the dough and shape it into a large round boule, and let it rise in the same bowl covered for another hour. After 45 minutes of the rise, get out an enabled Dutch oven and place it in the cold oven. Then preheat the oven with the Dutch oven in it at 450°F. Then when the oven is preheated, and the dough has risen. Score the dough and place it into the hot Dutch oven. Cover it and let it bake for 30 minutes. Then remove the cover and bake for another 15-30 minutes. You will know if the bread is done when an instant-read thermometer is inserted into the center of the boule, and it read an internal temperature of 208°F. Then take it out of the Dutch oven and let it cool on the rack for at least an hour.

Here is a finished sourdough boule.

Final Thoughts on Sourdough Boule:

I like this recipe because it is a quick and easy method to make sourdough bread. It is a versatile recipe and can be made with many different types of flour.  I like to make a rye version which is great for toast and deli sandwiches. I add three cups of all-purpose flour, and then I add 1 ½ cup of rye flour and ½ cup of pumpernickel flour. It bakes at about the same time, but the top will become brown faster.

Here is a Sourdough Rye Boule.

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Sourdough Boule

Author: Dorothy's Mess

Ingredients

• 1 cup fed sourdough starter
• 1 ½ cups of lukewarm water
• 2 teaspoons of instant yeast
• 1 tablespoon of sugar
• 2 ½ teaspoons of salt,
• 5 cups of all-purpose flour
• Olive Oil for coating the bowl

Instructions

Day 1:

1. Get the starter out of the fridge and let it sit on the counter. Leave it out overnight.

Day 1:

1. First, fed the starter. Then after four hours, if the starter is bubbly and expanding the container, it is ready to use.
2. Then take out a cup of the starter, feed the starter, and start the recipe. In a bowl fitted with a dough hook on a stand mixer, mix the starter and water for about a minute.
3. Then add the flour into the bowl, followed by adding the sugar on one side of the bowl and the salt on the other side. Make a well in the flour away from the salt and add the yeast.
4. Then mix the dough. Let the machine knead the dough for about 5 minutes.
5. It will become a stiff, smooth dough, then set it in a bowl coated with olive oil, cover the bowl with plastic wrap, and let rise in a warm place for 90 minutes.
6. After the first rise, gently deflate the dough and shape it into a large round boule and let it rise in the same bowl covered for another hour.
7. After 45 minutes into the rise, get out an enabled Dutch oven and place it in the cold oven.
8. Then preheat the oven with the Dutch oven in it to 450°F.
9. Then when the oven is preheated, and the dough has risen. Score the dough and place it into the hot Dutch oven. Cover it and let it bake for 30 minutes.
10. Then remove the cover and bake for another 15-30 minutes. You will know if the bread is done when an instant-read thermometer is inserted into the center of the boule, and the thermometer reads an internal temperature of 208°F.
11. Then take it out of the Dutch oven and let it cool on the rack for at least an hour. Enjoy!

Created using The Recipes Generator

This recipe is adapted from King Arthur Baking Company’s Rustic Sourdough Recipe.