Dutch Oven Sourdough Boule

Ingredients

  • 1 cup  sourdough starter
  • 1 1/2 cups warm water
  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 1 - 2 cups all purpose flour, as needed
  • 1/2 tbsp salt

Directions

  1. Combine starter, warm water and bread flour in a large bowl, let stand for 8-10 hours.
  2. Stir in 1 cup of whole wheat flour, followed by the salt and remaining whole wheat flour (and the all-purpose if needed), until the dough starts to come away from the side of the bowl.
  3. Turn out onto a floured surface and knead about 10 minutes.
  4. Place the dough into a greased bowl, turning to coat.
  5. Cover bowl and allow to rise until doubled, about 2-3 hours.
  6. Punch the dough down and shape into a boule.
  7. Place dough smooth-side down into a floured parchment paper lined bowl.
  8. Cover and let rise 1 1/2 hours.
  9. Preheat oven to 425F.  Heat the dutch oven and lid for 20 minutes
  10. Slash the risen dough and place along with the parchment paper into the Cast iron pot.  Careful it is hot!
  11. Bake for 15 minutes and remove the lid, bake an additional 15-20 minutes until loaf sounds hollow on the bottom when tapped.
  12. Cool completely on a wire rack before slicing.

Prep time: 5 days for starter plus12 hours
Cook time: 50 minutes
Makes: 1 boule

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