Tangy Sourdough Boule
Indulge in the delectable tangy flavor of this homemade sourdough boule. With its chewy texture and rustic crust, this bread is perfect for any occasion. Each bite takes you on a journey of exquisite flavors, making it an irresistible treat for any bread lover.
ingredients
- 1 cup active sourdough starter
- 3 ½ cups bread flour
- 1 ½ cups water
- 1 ½ teaspoons salt
steps
- 1.
In a large mixing bowl, combine the sourdough starter, bread flour, water, and salt. Mix until a shaggy dough forms.
- 2.
Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
- 3.
Return the dough to the bowl, cover it with a damp cloth, and let it rest at room temperature for 4-6 hours, allowing it to ferment and develop its distinct flavor.
- 4.
After the fermentation, gently shape the dough into a boule or batard shape, tucking the edges underneath.
- 5.
Place the shaped dough onto a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rise for 2-3 hours, until it doubles in size.
- 6.
Preheat the oven to 450°F (230°C). Place a pan of water on the bottom rack to create steam, helping to achieve a crusty exterior.
- 7.
Score the top of the dough with a sharp knife and transfer it to the preheated oven.
- 8.
Bake for 40-45 minutes or until the crust turns deep golden brown.
- 9.
To check for doneness, tap the bottom of the bread. It should sound hollow.
- 10.
Allow the bread to cool on a wire rack before slicing.
- 11.
Serve this tangy sourdough bread on a wooden board to highlight its unique flavor and chewy texture.
