In my last post I mentioned how I am making a sour dough starter. I really want to put it to good use. I still have it on the counter right now. I really want to see some good activity before it goes in the fridge. I have even thought about keeping it on my counter for an extended period since it is pretty cool in the house right now. I will have to see how that goes. This is all a little new to me but so fun to play with.
I thought it was about time for me to try a basic loaf of sour dough bread. This recipe uses a cast iron dutch oven and came out wonderfully! It took quite some time to raise since it is quite chilly in my house right now but that just helps the flavors develop. It was super easy to make. I would love a reason to make this more.
This is a very basic recipe for a French-style Sourdough boule. I used the recipe from a Bake from Scratch magazine. If you are looking for a good baking magazine, this is it!
- 1 cup sourdough starter
- 1 1/4 cup warm water
- 1 1/2 active dry yeast
- 3 1/2 cups bread flour
- 1 TB salt
- Semolina flour for finishing
- 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 (75°) for 1 to 2 hours, or until doubled in size.
- 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 inches in diameter) with a clean kitchen towel, dusted generously with fl our. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
- Preheat the oven to 4500. 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, ¼-inch-deep cuts across the top.
- Cover and bake for 35 minutes. Increase the temperature to 4750, 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.