Sourdough bread: PAIN BOULE
- 350 g all-purpose flour
- 300 g water
- 10 g salt
- 113 g sourdough starter (100% hydration)
1. In a large mixing bowl, combine the flour, water, and sourdough starter. Mix until shaggy dough forms.
2. Knead the dough for 10 minutes, adding the salt after 5 minutes. The dough should be smooth and elastic.
3. Place the dough in a greased bowl, cover it with a cloth, and let it rest for 20 minutes.
4. Fold the dough several times and let it rest for another 30 minutes.
5. Repeat the folding and resting process four more times.
6. Cover the dough and let it ferment for 6-12 hours, or until it has doubled in size.
7. Turn the dough out onto a lightly floured surface and shape it into a round loaf.
8. Place the dough into a proofing basket and let it ferment a second time for at least four hours in the fridge
9. Once the dough has fermented
10. Preheat the oven to 500°F (260°C) with a Dutch oven or a cast-iron pot inside.
11. Flip the dough out of the proofing basket into a parchment paper
12. Score the dough (cutting the surface of the dough with a razor lame)
13. Place the loaf into the preheated Dutch oven or pot, cover it with the lid, and bake for 35 minutes.
14. Remove the lid and bake for another 7-8 minutes, or until the loaf has a golden crust and sounds hollow when tapped.
15. Let the loaf cool on a wire rack for at least 30 minutes before slicing and serving.
