Sourdough Bread

That is one perfectly done boule of sourdough bread.  I did it myself.  Honest, and that was the 3rd time with this recipe so I know it works.  WELL.

Sourdough Bread

2 C starter sponge

2- 2 1/2 cups flour

2 T olive oil

4 t sugar

2 t salt 

seasalt, sel gris, kosher salt for sprinkling 

Before adding ingredients did you remember to reserve starter for the future?

To the sponge add 2C flour, olive oil, sugar and salt.  Knead with dough hook until a ball forms (called a boule).  This is a wet dough but if too wet add additional flour 1 heaping Tablespoon at a time until it forms a tight ball.   Very important that you touch and poke this dough.  Knead about 5 minutes with dough hook.  Even though wet it should have the feel of regular white or french style bread.  Do not over knead.

Oil your hand, take the dough and roll it into the middle several times until you have a smooth ball.  Place in a well oiled bowl.  Cover with plastic wrap.  Allow to rise in warm spot 2-3 hours until doubled in size.  

Remove and punch down the dough, knead a couple of times and start rolling folding into a tight smooth ball.  At this point in time you can do one of two things.  First is let it rise to bake now or allow it to sit refrigerated overnight to develop a stronger "sour" taste.  

Bake now.  Preheat oven with a pizza stone to 500F.  Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size.  When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

 Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 350F and bake 60-75 minutes until golden brown and instant read thermometer reads 210F.

Bake Later:  Return the boule to the oiled bowl and place in refrigerator overnight.  Remove and give it a quick need then reform the boule by rolling itself into the middle until a tight smooth ball forms.  

Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size. When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

Preheat oven with a pizza stone to 500F.  Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 350F and bake 60-75 minutes until golden brown and instant read thermometer reads 210F.

Note: for extra crispy crust keep a pan of boiling water filled on the bottom of the oven and refill as needed.  Also spritzing the bread with water mist at times will also make extra crispy crust.  Finally, if you have a convection oven you can get the same result by using convect the last 15 minutes of baking.

Doing the final rise on parchment paper is the key.  I tried doing one on cornmeal to see if there was a difference in the final product in terms of ease of release from the paper.   There was none, the crunchy bits of cornmeal are one of those love it or hate it things, I liked it, 4 others hated it.  You decide if you want to try.

I use good bread flour for the making of the bread itself.   Its higher gluten count yields a better sponge and crumb to the bread.