Just a quick recipe from me today - it's been a busy week and I'm away all day at a beekeeping course!
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I shared this recipe on Floury Friday a few months ago, but I've recently posted it up on my blog with updated information about how dutch oven baking works, and why it's the best method to replicate a traditional wood-fired brick oven in any home oven.

It's such a great recipe, and a favourite with the recipe testing team for Sourdough Without Fail, so it's worth sharing again!

Whole Grain Sourdough Boule

Equipment

A dutch oven, at least 4 quarts (4 litres) in size (5 is better)

Mixing bowl

Proofing bowl or brotform with a rounded shape, at least 2 litres (2 quarts) in size (I like to use a 3 litre (3 quart) Pyrex bowl)

Linen tea towel, or similar non-fluffy towel

Ingredients for 1 boule

100g (scant 1/2 cup) ripe whole grain sourdough starter at 100% hydration​

500g (3 3/4 cups + 2 Tbsp) whole grain wheat, emmer, or Khorasan flour (or other options, see full recipe link, below)

400g (1 2/3 cups) water

8g (2 1/2 teaspoons) salt

Method

Mix

Combine all the ingredients in a large mixing bowl. Mix with a spoon or your hands until no traces of flour remain.

Rest, stretch, and fold

Allow to sit for around 20 minutes, then do a series of stretch and folds.

Ferment

Leave to ferment until it has increased in size somewhat and feels puffy and airy when poked – this will take around 4 hours at around 22ºC (72ºF), longer if it’s colder. Optionally do up to three more sets of stretches and folds early on in the fermentation time.

Divide, shape, and proof

Divide the dough if you’re making more than one loaf, and shape into a boule. Place in a bowl lined with a tea towel, and leave to rise either two to three hours at room temperature, or overnight below 8ºC (46ºF).

Bake

Preheat the oven to 230ºC (450ºF) with a dutch oven (including the lid) inside it.

Once the oven and dutch oven are hot, gently invert your loaf into the dutch oven, optionally score the top of the loaf a couple of times, put the lid back on, and bake for 50 minutes in total, removing the lid after the first 20 minutes.

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May your boule bread be crusty and delicious! Floury regards,

Kate

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