july | august 2019 42
Makes1 roundboule
Foursimpleingredientscombinewithonehighly
culturedleaventoformtheidealsourdough:
chewycrust,opencrumb,andwell-developed
flavor.It’sthebaker’ssimplesttriumph,butfora
touchofcomplexity,tryoneofourtwovariations:
bittersweetChocolateCherrySourdoughand
spicyCheddarJalapeñoSourdough.
Leaven:
⅓ cup(80grams)lukewarmwater
(80°F/27°C)
1 tablespoon(16grams)sourdoughstarter
¼ cupplus1 tablespoon(40grams)bread
flour
¼ cupplus1 tablespoon(40grams)whole
wheatflour
Dough:
1 cupplus3 tablespoons(285grams)
lukewarmwater(80°F/27°C)
2¾ cupsplus1 tablespoon(357grams)
breadflour
¾ cup(94grams)wholewheatflour
1 tablespoon(9grams)koshersalt
1.Forleaven:Ina largebowl,stirtogether
⅓ cup(80grams)lukewarmwaterand
sourdoughstarter.Addflours,andstir
thoroughlyuntilsmoothandnodrybitsofflour
remain.Looselycoverbowl,andletstandat
roomtemperatureovernight.
2.Fordough:Inthebowlofa standmixerfitted
withthedoughhookattachment,placeleaven
and1 cupplus3 tablespoons(285grams)
lukewarmwater.Addfloursandsalt,andbeat
atlowspeedfor4 minutes.Doughwillcome
togetherandshouldnottearwhenpulled.
3.Lightlyoila largebowl.Placedoughinbowl.
Coverandletriseina warm,draft-freeplace
(75°F/24°C)untildoughfeelssmoothand
soft,2 to2½hours,turningevery 30 minutes.
(Tocompletea turn,grabundersideofdough,
stretchit up,andfoldit tocenterofdough.Do
this4 timesaroundthebowl.)
4.Turnoutdoughontoa lightlyflouredsurface.
Gentlypressdoughflatintoa 9-inchcircle.Fold
rightthirdofdoughovertocenter;foldleftthird
overfirstfold.Coverwitha kitchentowel,and
letrestfor 20 to 30 minutes.
5.Forfinalshape,pressdoughflatagain.
Grabbottomedge,andgentlystretchand
foldbottomthirdovertocenter.Stretch
rightsideout,andfoldrightthirdoverto
center;repeatwithleftside.Finishbyfoldingtopthirdoverpreviousfolds.Roll loaf away
fromyou,andusingbothhands,cup dough
andpullit towardyoutoseal.Turn dough 90
degrees,andpullagainuntila tight, smooth
bouleforms.Placeseamsideupin a banneton
(proofingbasket)ora smallbowl lined with a
kitchentowelheavilydustedwith bread fl our.
Looselycoverdoughwithtowel,and let rise
for3 hours.(Alternatively,place in refrigerator
tocoldfermentovernight.Letstand at room
temperaturefor1 hourbeforebaking.)
6.Whendoughhas 30 minutesleft to rise,
placea Dutchovenandlidincold oven.
Preheatovento500°F(260°C).
7.Turnbouleoutofbannetonor bowl onto a
sheetofparchmentpaperdusted with fl our.
Dusttopofboulelightlywithflour. Using a
lameorrazorblade,scoretopof loaf. Carefully
removehotDutchovenfromoven; remove lid,
andplaceboule,stillonparchment paper, in
Dutchoven.Coverwithlid,andplace back in
oven.
8.Immediatelyreduceoventemperature to
425°F(220°C).Bakefor 25 minutes. Remove
lid,andbakeuntildeepgoldenbrown and an
instant-readthermometerinserted in center
registers205°F(96°C),5 to10 minutes more.
ImmediatelyremoveloaffromDutch oven, and
letcoolcompletelyona wirerack.CHEDDAR JALAPEÑO SOURDOUGH BOULE1¼ cups (171 grams) small (¼-inch) cubed sharp
Cheddar cheese
2 tablespoons (18 grams) diced seeded jalapeño- Proceed with Sourdough Boule recipe, adding cheese and
jalapeño with fl ours and salt in step 2. Continue through step 7. - Immediately reduce oven temperature to 425°F (220°C).
Bake for 30 minutes. Remove lid, and bake until deep
golden brown and an instant-read thermometer inserted
in center registers 205°F (96°C), 10 to 15 minutes more.
Immediately remove loaf from Dutch oven, and let cool
completely on a wire rack.
CHOCOLATE CHERRY SOURDOUGH BOULE⅔ cup (113 grams) chopped 60% cacao dark chocolate
½ cup (80 grams) dried cherries- Proceed with Sourdough Boule recipe, adding chocolate and
cherries with fl ours and salt in step 2. Continue through step 7. - Immediately reduce oven temperature to 425°F (220°C).
Bake for 30 minutes. Remove lid, and bake until deep golden
brown and an instant-read thermometer inserted in center
registers 205°F (96°C), 10 to 15 minutes more. Immediately
remove loaf from Dutch oven, and let cool completely on a wire
rack.
SourdoughSourdough BouleBoule
VARIATIONS: ADD THE FOLLOWING MIX-INS IN WITH THE FLOURS AND SALT IN STEP 2