Easy Sourdough Boule
The Sourdough Boule is delicious AND nutritious. This is my recipe that comes out every time and is super easy for busy families. Here's the recipe.
Equipment
- 1 KitchenAid Mixer Optional as you can also knead the dough by hand
- 1 Dutch Oven
Ingredients
- 1.5 Cups Sourdough starter
- 3.5-4 Cups All-purpose flour
- 1 Cup Water
- 1 tablespoon Olive oil
- 1 ½ tablespoon Sea salt
- 1 tablespoon Maple syrup
Instructions
- Mix the dough: Mix the ingredients in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. You can also use a mixer with the dough hook to do the kneading for you. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 70°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
- Shape: Turn the dough out onto your work surface and use a bench scraper to begin shaping and folding. Use a little flour if necessary to prevent sticking. Shape into a ball, place in a banneton or bowl, and cover with a kitchen towel. (At this stage the dough balls can be stored in a covered container, in the fridge for up to 2 days before baking.)
- Preheat oven: While the dough is resting, preheat the oven to 500°F with dutch oven covered.
- Scoring Boule: Lay parchment paper down and turn your sourdough boule onto the paper. Score your boule.
- Bake your Boule: Once ready, place your sourdough boule into your dutch oven with the lid covered, and reduce temperature to 450°F for 20 minutes. After 20 minutes, remove the lid and finish baking at 425°F for another 20 minutes. Once ready, leave to cool for one hour at room temperature before enjoying.
- Store the boule at room temperature in a plastic bag for up to 3 days.