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!
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!