Beginner's White Wheat Sourdough Boule
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TimeIngredientWeight%InstructionsNotes and observations
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CalculateTotal flour700 g100%
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Total hydration525 g75%
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Levain8:00 AMWhite flour70 g100%Starter should be active enough to float
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Water70 g100%
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First mix + Autolyse10:00 AMWater473 gAdd water to levain and stir
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Starter140 g20%
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White flour700 g100%Add flour and mix by hand until you have a shaggy dough
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Second mix12:00 PMWater53 gDissolve salt in warm water
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Salt14 g2%Add salt water to dough and mix thoroughly
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Bulk
fermentation
12:10 PMNSEW turn 1 - Fold the dough over itself four times to help gluten develop. I think of this as North, South, East, and West turns.
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12:40 PMNSEW turn 2
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1:10 PMNSEW turn 3
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1:40 PMNSEW turn 4
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2:10 PMNSEW turn 5
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2:40 PMNSEW turn 6
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Divide + Preshape3:10 PMTurn out onto floured surface. Divide into two. NSEW turn to make two balls.
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Shape3:30 PMDust the top with flour. Turn the ball over. Shape with NSEW turns. Place seam side up in a towel-lined and well-floured bowl
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Rest + Proof3:40 PMWrap each bowl in big garbage bags. Refridgerate over night to slow proving.
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Preheat10:00 AMPreheat with combo cooker in oven
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Bake11:00 AMBake covered at 500ºF for 20 minutes
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11:20 AMBake covered at 450ºF for 10 minutes
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11:30 AMBake uncovered for 20-30 more minutes until bottom sounds hollow
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Finish12:40 PMAllow to sit without slicing until the bread has cooled
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Loaf 1
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Outside
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Color
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Rise
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Crumb
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Taste
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Temp at removal
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Loaf 2
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Outside
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Color
35
Rise
36
Crumb
37
Taste
38
Temp at removal
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