Jen's Whole Wheat Sourdough Boule

Home made crusty + hearty loaf



Ingredients

  • 5 cups whole wheat flour*

  • 1 cups sourdough starter**

  • 3/4 cup lukewarm water

  • 1-2 tsp salt

  • Brown rice flour for dusting



Instructions

  • Mix all ingredients and knead on the counter dusted with rice flour for five minutes

  • Cover and let rise for 30 min

  • Knead dough by pulling it away from the loaf and folding back in, on all sides

  • Cover, place it in a warm spot on the counter or in the oven with only the light on and let rise for about 4 hours or overnight (I usually do the 4 hour rise)

  • After the 4 hours put a dutch oven (I use a cast iron pot) with the lid on in the oven and set oven to 480º

  • Knead the dough again by pulling away from the loaf and folding all sides back in to form a tight ball

  • Put he dough, folded side up in a banneton (or if you don’t have one just a use a bowl), cover and let it rise while the oven is warming

  • When the oven has reached the set temperature, flip the loaf out of the bowl onto a sheet of parchment

  • Dust with rice flour and cut a pattern or just a wide half circle on the dough

  • Place the dough with the parchment into the pot, put the lid back on and reduce the temperature to 430º for 20 min

  • After 20 min remove the lid and bake for another 20 min

  • Allow to cool on a cooling rack before cutting

Notes

  • The amounts of ingredients are not scientific and you may need to add water or more flour *I sometimes use half rye and half whole wheat - you can try different flours

  • **If you don’t have your own starter you could buy some at your local farmer’s market or possibly online

Thanks to Jennifer for the recipe and the patience in teaching me how!