Rustic Sourdough Boule

by Rebekahcooked up on April 20, 2012

Here’s another adventure we had with our homemade sourdough starter.

The bread was delicious.  I am a teensy bit sad that my little cuts in the top did not fan out the way I thought they would – the crust hardened up much faster than I imagined. Definitely another learning experience on the path of using homemade sourdough starters.

This bread did not rise a ton, for some reason – a reason that we’re still trying to figure out and if you have any ideas, please let me know! It doesn’t seem to be a problem when we make pizza crust with the starter – it is the best pizza crust I’ve ever had, in fact – a nice crust on the outside and perfectly chewy on the inside.

So – here’s what we did, pulling from several different sources:

  • 1 cup sourdough starter
  • 1 1/2 cups warm water
  • 4 cups flour (plus extra for kneading/shaping)
  • 1/2 tbsp salt

Combine ingredients in a stand mixer using the dough hook. Mix to combine, then crank up the speed to medium and knead for about ten minutes. Cover and place in a warm area to rise for at least two hours.

Flour your hands and your work surface, and shape the dough  into a round. Bake for about 35 minutes at 425.

After reading up a little bit, here are a few things we might do differently next time:

  • Allow a second 1-2 hour rise time after shaping into a round.
  • Bake at a higher temperature – probably 450 degrees
  • Score the top earlier in the cook time

I am looking forward to trying again this weekend – it might take a couple of tries but I think we’ll soon have an excellent sourdough loaf.

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