Recipe
Rustic Sourdough Boule
A crusty, open-crumb sourdough loaf made with just flour, water, salt and starter.
- Prep
- 30 mins
- Cook
- 45 mins
- Rise
- 14 hrs
- Total
- 15 hrs 15 mins
- Serves
- 1 loaf
Ingredients
- 1/2 cup active sourdough starter
- 1 2/3 cups water, scant
- 4 cups bread flour
- 1 3/4 tsp fine salt
Method
- Mix the starter, water and flour and rest for 1 hour.
- Add the salt and do four sets of stretch and folds over 2 hours.
- Let the dough rise until airy, then shape into a round and proof overnight in the fridge.
- Bake in a preheated Dutch oven at 240°C (465°F), 20 minutes lid on and 25 minutes lid off.
- Cool for an hour before slicing.
Notes
- Bake until deeply browned. Colour means flavour.