Rustic Boule

I feel like I'm going to take some heat for this but I think the sourdough society is a cult.😂Kidding.  But I do doubt that anyone who knows someone who is a part of this elite sourdough bread making society - hasn't been asked to accept a portion of their starter.😂 I like sourdough as much as the next girl and I'm not out here to condemn these bakers or their craft.  I'm just trying to avoid getting absorbed into the sourdough bread baking business so much that it consumes every free moment of my time.🥖😅 Quite honestly, I don't have the time OR the patience for sourdough.  Even more importantly, I don't want to get in the habit of keeping a bunch of freshly baked sourdough bread in the house.  I know myself pretty well and I'm 100% certain that I don't have the self control not to eat an entire loaf of freshly baked bread in one day. 😂

You know what's even better than making my on sourdough bread?  Having a bestie who's perfected the art of the sourdough and is willing to share.😅  Her sourdough is seriously delicious - way better than anything that I could replicate in my own kitchen. 🥖

Don't get me wrong - I enjoy baking my own not-so-sour bread.  I like the whole process and at the end of it - I've got a delicious loaf of bread and no leftover starter to monitor.  I respect the fact that there are bakers out there who carefully "feed" their starter even on the days that they're not making bread but as for me, I'll stick to regular yeast breads.  It's the next best thing to having your friend bring you loaves of their homemade sourdough.  

Rustic Boule
19.25 ounces bread flour
1/2 teaspoon yeast
13.25 ounces room temperature water + 2 Tablespoons more water
1 1/2 teaspoons salt

Combine flour and yeast in bowl of stand mixer.  Stir in water.  Cover and let rest 15 minutes. 

Sprinkle salt over dough.  Add 2 T. water and mix slowly.  

Knead with a dough hook for 10 minutes.  Cover and let rest 10 minutes.

Shape dough into a ball.  Return to unwashed mixing bowl, cover and let rise 1-1 1/2 hours. 

Invert dough onto floured counter.  Gently stretch to a 10" circle without touching the top of loaf.  ​

Gently knead 3 times.  Invert to seam side down.  Cup hands around dough and drag towards you.  Turn 90 degrees and repeat until top tightens.

Rest dough 5 minutes. Line colander or proofing basket with clean cloth, dusted with flour. 

Place dough, seam side up in basket.  Cover and refrigerate 12-18 hours. 

Preheat dutch oven (with lid)  in oven at 500 degrees for 30 minutes.  

Invert dough onto parchment paper or silpat mat.  Score the top of dough with razor blade. 

Remove heated pan from oven.  Lower dough into pan and replace lid.  Bake 20 minutes.  

Remove lid from pan.  Reduce heat to 450 and bake 10-15 minutes longer. 

Allow to cool 2-3 hours before slicing.  

​Ciao!

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