I began my sourdough journey, for the second time, back in April. I had originally tried during the summer of 2023 but I could not, for the life of me, get my starter up and running. And since I have ZERO patience, I gave up. My sister’s neighbor bakes a lot of sourdough and offered to give me some of her starter.  I’ve been baking ever since. I’ve made breads, cookies, brownies, banana bread, cinnamon buns, and rolls.
Thank you for reading this post, don't forget to subscribe!My favorite boule bread recipe
Sourdough Boule Recipe
Ingredients:
- 500g bread flour
- 310g water
- 120g starter
- 10g salt
- Mix all the ingredients together in a large bowl and allow for a 60 minute autolyse
- Then, complete 4 sets of stretch and folds every 20 minutes
- Allow dough to bulk ferment on the countertop for 6 hours
- Shape the dough and place in a banneton**
- Place dough in the fridge and leave for up to 36 hours
- Preheat the oven WITH the Dutch oven inside at 530 degrees**
- Carefully take out Dutch oven and place bread inside (I place my bread on parchment paper and then into the Dutch oven)
- Place back in oven and reduce temperature to 450 degrees
- Bake for 25 minutes covered, then uncover and bake another 15 minutes.
- Let sit on cooling rack until completely cooled
** I don’t have a banneton so I use a bowl lined with a tea towel that’s been dusted with flour
**my Dutch oven is only safe up to 500 degrees so check to see how high you can heat yours
I’ve made this recipe quite a few times exactly as written and it’s always come out beautifully and delicious. This past weekend, I doubled the recipe and it still turned out great!
