Sourdough Bread
Prep: 35 mins + rising time | Cook Time: 45 mins | Course: Baked Goods | Yield: 1 boule or 2 batards
Delicious sourdough bread made in a Dutch oven to form a boule or baked free form on a baking sheet for batards.
4 cups flour
2 tsp salt
1 ¾ cups water
½ cup sourdough starter
¼ cup olive oil
In a stand mixer fitted with the paddle attachment, stir flour and salt together. Add water, sourdough starter, and olive oil. Turn the mixer on medium speed (I use a KitchenAid at level 2) and knead for about 5 minutes. Transfer the dough to a non-metallic bowl and cover with a lid or plastic wrap overnight to bulk ferment. The dough will have doubled.
Transfer the dough to a lightly floured surface and stretch it into a rectangle. Then fold it over itself into 3rds, roll it up, and shape it into a ball. Place smooth side-down into a bannetone or bowl with a lightly floured tea towel inside. Cover with plastic and allow the dough to rest for 2-3 hours on a warm counter or overnight in the refrigerator. From here you can either make a boule or batard loaves, directions for both are below.
Boule: Preheat oven to 450*. Place dough onto a piece of parchment smooth-side up and score the top as desired. Grab the edges of the parchment and place in a Dutch oven placing the lid on top. Bake for 25 minutes. Remove the lid and continue to bake for 20 minutes longer. Check to see that the loaf is done with an insta-thermometer. Minimum temperature should be 200-205*.
Conversely, if you want batard-style loaves, press the dough into a rectangle. Then fold it over itself into 3rds, roll it up, and shape it into a ball, then cut it in half with a pizza roller or knife stretching each of them into the batard loaf shape. Place the smooth side up onto a parchment or silpat-lined baking sheet. Cover with plastic or a tea towel, and allow to rest; 2-3 hours on a warm counter.
Preheat oven to 375*. Place baking sheets into the oven. Bake for 35 minutes for the two batard shapes. Check to see that the bread is done with an insta-thermometer. The minimum temperature should be 190*.
