I need a new recipe for a sourdough boule!

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Jean-Paul on 19 Sep 2009 at 20:58

I'm having problems with my recipes so I would like a new one. My end goal is to make those fantastic sourdough boules, risen in a willow basket, which retain a mostly round shape to them rather than oozing out to a flat cookie shape when cooking. I also (now don't poo-poo me here) don't want to have to baby these loaves and flip,turn and burp them every 90 minutes for days on end just to make a loaf. Any good recipes? Thanks!

I get better results, in terms of avoiding spreading, when I knead by hand instead of using a mixer.  Apparently I am getting better gluten development from the kneading.

Colin

I also hand knead and get better results than when I use a machine.  However, to prevent the dread spread, I either refrigerate the dough during the final rise (overnight) and put it directly in the oven from the fridge, or I lower the hydration level from my usual 67% down to 60%.

 

brad

When I am doing a free-standing boule, I generally add flour until I get to the stage where it is tacky but not sticky.  I am not sure what the hydration ends up being, but I am quite sure it is below 67%, since that is usually the starting point.

"I also (now don't poo-poo me here) don't want to have to baby these loaves and flip,turn and burp them every 90 minutes for days on end just to make a loaf."

I don't know anyone here who does that.  Those who make sourdough loaves regularly have settled into patterns of bread baking that work with their schedules so they don't feel like baby sitters.

So far I've figured out you want to do a final rise in a floured cane basket which requires that you be there to remove it from the basket and place the dough into the oven.  So for starters (working backwards) you have to be there 5 minutes to put the bread into the oven.  (If the oven has a timer function, no one has to be there to pre-heat or turn the oven off.)   If you use a stone, an additional 5 minutes to remove the bread from the oven is needed to prevent burning.

Things to consider to find that recipe

  • What are you planning as far as scheduling?   When do you want to bake?  How much and how often per week?  Big loaves or little?  When are you normally in the kitchen? 
  • Then when that's decided...  How sour do you like your bread?   What flours do you prefer?   Mixer or Hand knead?  Any dietary considerations?
  • Then comes...picking out a recipe and fitting it to the schedule. 
  • Once found, and tested, tweak the recipe to make perfect sourdough boules.

This not only helps you find what you're looking for, it helps the community in making suggestions.

Mini

I now do the final rise and bake in a springform which I insert into a preheated La Cloche bottom (or just a stone).