Makes 1 large boule or two small ones
- 1 tablespoons dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 cups warm water (115 degrees F.)
- 1 cup sourdough starter*
- 5 cups bread flour, plus more for kneading and dusting
- 1 tablespoon sea salt
- Place the dry yeast and sugar in a mixing bowl, add the warm water and allow to stand about 10-15 minutes, until yeast starts to activate and begins to bubble.
- Add the sourdough starter and mix.
- Mix the 5 cups flour with the salt and add to the yeast mixture. Mix thoroughly.
- Knead for about 15 minutes, adding flour as needed, just enou to keep it from sticking to your hands, until the dough is smooth and pliable.
- Oil a large bowl and drop the dough in, sealing tightly with plastic wrap. Allow to rise (proof) for at least an hour…until the dough is doubled in bulk.
- Punch the dough down, turning it inside out, and placing it back in the bowl, cover with the plastic wrap and allow to rise for a further hour or more…until it has once again doubled in bulk.
- When the dough has risen the second time, form into a large ball (boule) by working the dough inside out, pinching dough together, and placing seam-side down on the counter. Roll the ball around with hands, pressing in and down to form an even ball. Dust with flour and cover with a tea towel and allow to rest for 15-30 minutes. (The dough can be divided into equal parts to make two smaller boules)
- In the mean time, preheat oven to 425 degrees F. Place a lidded ceramic or cast iron Dutch or French oven in the oven to heat. When the oven is up to temperature, remove the pot, dust with flour and gently place the boule inside and cover with the lid. Allow the dough to sit in the warmed pot for about 15 minutes.
- Using a bread lame, razer blade, or sharp paring knife, score the top of the dough with two horizontal and two vertical slashes. Place the lid on and bake for about 40 minutes, remove the lid and bake for a further 10-15 minutes…until the boule is golden brown and the inside temperature reaches 190 degrees F.
*This recipe uses a 65% hydration sourdough starter.