Sourdough Bule

Sourdough Boule

• 250g of active sourdough starter

• 725g filtered water

• 30g salt

• 1000g bread flour

Directions:

1. Mix starter and water.

2. Add in salt and bread flour and mix til no dry flour spots remain.

3. Let rest for one hour.

4. Do 1/4 set of stretch and folds or coil folds. Rest for 30 minutes.

5. Do 2/4 set of stretch and folds or coil folds. Rest for 30 minutes.

6. Do 3/4 set of stretch and folds or coil folds. Rest for 30 minutes.

7. Do 4/4 set of stretch and folds or coil folds. Rest for 30 minutes.

8. Bulk ferment for 3-4 hours.

9. Remove dough from bowl naturally and then split dough into 2 equal pieces.

10. Shape one loaf for your boule proofing.

11. Repeat with the other one and then proof overnight or up to 2 days.

12. Preheat oven at 500 with dutch oven for 1 hour.

13. Once preheated, dump proofed dough on parchment paper.

14. Dust with rice flour and score your loaf.

15. Bake for 30 minutes with the lid on the dutch oven.

16. Bake for another 10 minutes until your preferred color.

17. COOL FULLY BEFORE SLICING!!!!

18. Once you wait desperately, enjoy!