Whole Grain Artisan Sourdough Boule
This whole grain artisan sourdough recipe made with fresh milled flour is sure to be a crowd pleaser. Cut up and dip in olive oil and balsamic vinegar or top with butter to enjoy.
Equipment
- dutch oven
- Danish Dough Whisk
- Bench Scraper
Ingredients
- 100 grams of active bubbly starter
- 450 grams of filtered room temperature water
- 500 grams of fresh milled Bluebird Grains hard white Pasayten flour use code chiliwist10 for a discount
- 9 grams of fine sea salt
- 6 medium ice cubes
Instructions
- Pour your water into your bowl and with an active, bubbly starter, pour your starter into your water, making sure it mostly floats
- Mix together with your danish dough whisk until fully incorporated and milky colored
- Add your flour and mix together until a shaggy dough forms
- Cover with a shower cap for autolyse and wait 1 hour
- Next, add your salt and use wet fingers to pinch into the dough
- Perform your first set of slap and folds, coil, or stretch and folds
- Wait 30 minutes and perform 2 more sets, with 30 minute breaks in between
- Cover with a shower cap and let sit in a warm spot for 12-16 hours or until around 1.75x in size for bulk fermentation. You want to see bubbles, rounded edges and a slightly domed center.
- Cover with shower cap and transfer to fridge for cold retard 4-16 hours.
- Preheat dutch oven to 500 degrees F and while waiting, pre-shape your dough with hands or bench scraper.
- Wait 20 minutes for a bench rest and then perform final shaping (see above).
- Next, using your bench knife, transfer your boule to parchment paper and score your bread
- Place 6 ice cubes in dutch oven and carefully place bread on parchment paper to your dutch oven and place the lid on securely
- Bake for 20 minutes and then take the lid off, lowering the temperature to 475 F and bake for another 20 minutes
- Transfer to cooling rack and wait at least 30 minutes to slice open and enjoy
Notes
I would like to note that this whole grain sourdough recipe does not follow the traditional steps of shaping before the cold retard and transferring to a banneton basket. However, if you’d like to use that step, go ahead and shape your dough, place into the banneton, cold retard and then bake. If you're having trouble getting the rise you want out of your sourdough, though, try doing away with the banneton basket or if you over proofed your dough, try the 5-7 minute rule for scoring sourdough. This is simply doing your shallow decorative design before you stick in the oven, baking as usual with the lid on for 5-7 minutes and then taking out of the oven to do your deep ear cut. Then bake the rest of the 20 minute increment with the lid on and follow the baking instructions as usual after that.