After 6 weeks of experimenting with multiple recipes and taking notes I wrote down a recipe with the tips/tricks I’ve learned. This recipe and these steps haven’t failed me yet!
Here’s a photo of doubled starter that’s happy and ready to bake with. If you have this happening move on to the recipe below 🙂
My RELIABLE sourdough boule recipe
DAY 1
Feed starter in the morning. When it doubles mix dough.
2c starter
3c flour
1c warm water
1.5 tsp salt
Rest 2 hrs in bowl
An hour apart do your folds- quarter turn the bowl and fold for about a minute.
Stretch and fold #1
Stretch and fold #2
Stretch and fold #3
Stretch and fold #4
Place dough in a floured round shaped bowl or baneton.
Cover and let double then place in fridge overnight for a cold ferment.
DAY 2
Preheat to 500 with the Dutch oven inside.
Take boule out of fridge, place on parchment paper and score.
When preheated to 500 lower to 450. Toss some rice in the bottom of Dutch oven or a few ice cubes and place the parchment paper with dough on top. Cover with the lid.
Bake 20 min w lid
Remove lid and bake 20 min
Do not cut for 1 hour.
Happy baking- Kristen
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