adapted from Breads from the La Brea Bakery by Nancy Silverton given to me at the Cook Street Artisan Bread Baking class.
makes 4 boules, perfect for soup bowls
12 oz. starter
5 to 6 c. all-purpose flour
1/2 c. wheat germ (you can omit this if you want white sourdough)
2 c. warm water
1 T. salt
- Combine all of the ingredients (except salt and half of the flour) into the bowl of a stand mixer. Using the kneading hook, knead the dough, slowly adding more flour until a ball forms.
- Let sit for 20 minutes covered and then add the salt and knead the dough until smooth.
- Cover again and let rise for 3 to 4 hours. Turn out onto a floured board and cut the dough into four pieces.
- Form each piece into a ball by turning the dough in on itself.
- Place the dough on parchment or a silicon mat on two baking sheets. Cover with plastic and place in the refrigerator overnight.
- The next morning pull the baking sheets out of the refrigerator and let warm to room temperature for 2 to 3 hours still covered in plastic wrap.
- Pre-heat the oven to 450 degrees Fahrenheit. Also place an oven-safe dish with water on the bottom rack of the oven to create a steamy oven.
- Uncover the first baking sheet of boules and slash a deep slash into the top of each boule to allow for expansion. Place in the oven.
- Spray the sides of the oven with water from a spray bottle in the first minute of baking. Bake about 20 to 25 minutes or until dark and crusty.
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