basic sourdough boule

My first decent boule made with my own yeast culture

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Photos & Photography

My boules are coming along. Now its time to add some stuff to/in it like poppy seeds, cheese, etc.

MY baguettes are okay except for lacking a more open crumb. I have a few more things to change/try

before I resort to a "Please help me with my baguette crumb" post.

boule recipes?

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Sourdough and Starters

does anyone have a great sourdough recipe that would work awesome for a boule? if u do awesome!!! can u do it in cups tho?(no scale :() and include oven temp and timing

or just put a link to one idc

December 20, 2009 - 5:54pm

Smita

Adventures in sourdough

Three weeks of sourdough. Got my starter from a baking class and named him Clint. After Clint Eastwood - full of potential!

The basic recipe is as follows:

Ingredients:

1/2 cup starter

2 cups whole wheat bread flour

1 cup AP unbleached flour

2 t salt

1.25-1.5 cups water

Methods:

- Mix flours and water to form a shaggy dough. Autolyse - rest for 30 mins.

- Add starter and knead 8-10 minutes, till you get a windowpane.

- Add salt and rest.

- 3 stretch and folds at 20-30 minutes apart.

- Proof till double in size. Deflate and place seam side up a linen lined bowl or floured banneton.

- Then retard overnight in fridge.

- Next morning, set dough at room temp for 2-3 hours.

- Pre heat oven to 485. Plop bread into dutch oven, seam side down. Score and lower temperature to 450 or 440. Bake 35-35 minutes or till internal temperature is 210.

- Cool for an hour and slice.

Lessons so far.

1. Week 1: The loaf tastes terrific, but is a shining example of how not to fold and shape.

2. Week 2. Started paying attention to details: weighed EVERYTHING this week, checked temperature and in a rush of enthusiasm, made english muffins with excess starter.

3. Week 3. Best lookin' loaf yet! Big holey crumbs, perfect for dipping into some olive oil.

Lessons learnt:

1. Decided to be as empirical as possible but also not try to control EVERTHING. Must tell self to bake by feel as much as bake while following instructions.

2. This bread is great for sandwiches and for dipping. My next goal is to consistently reproduce them, and perhaps to try a celebration bread using the starter.

Feedback is welcome and appreciated.

Thanks in advance!

Susan's Simple Sourdough, modifications

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General

Susan’s Simple Sourdough with a few modifications

Combining several of Susan’s excellent recipes and techniques for a simple sourdough I’ve tried over the past few weeks, I made two large boules this morning with excellent results.

I began by tripling the recipe for her small boule, and substituted rye for whole wheat (personal preference). So my formula was:

128 g stiff San Francisco sourdough starter