For lots of, the French-style sourdough boule (a big spherical of crusty sourdough goodness) is the queen of from-scratch breads. Similar to with baguettes, the a lot much less you are employed the dough, the upper the final word boule loaf is perhaps.This recipe makes use of our sourdough starter recipe. 
Sourdough Boule
- 1 cup (226 grams) sourdough starter
- 1 ¼ cups (207grams) warmth water
- 1 ½ teaspoons energetic dry yeast
- 3 ½ cups (490grams) bread flour, or total wheat bread flour
- 1 tablespoon kosher salt
- semolina flour (for ending)
- Throughout the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warmth water. Beat at medium velocity until blended (about 3 minutes). Add remaining components, beating at medium velocity until a young dough sorts. (If the dough appears too dry and crumbly, add additional water, 1 tablespoon at a time.) The dough ought to come back collectively as one mass and can appear shaggy and actually really feel sticky.
- Spray a giant bowl with cooking spray. Place dough in bowl. Cowl and let stand in a warmth, draft-free place (75°) for 1 to 2 hours, or until doubled in dimension.
- Flip risen dough out onto a calmly floured flooring and deflate it to remove additional gasoline and air.
- Pull the 4 corners of the dough into the center, pinching alongside along with your fingertips to create a seal. Flip the dough over and begin to tighten the spherical by cupping your palms throughout the dough whereas rotating it.
- Line a bowl (roughly 6 to eight inches in diameter) with a transparent kitchen towel, dusted generously with flour. Place the loaf, seam-side up, throughout the bowl. Cowl and proof in a warmth, draft-free place (75°) for 1 to 2 hours, or until doubled in dimension.
- Preheat the oven to 450. Flip the dough out proper right into a cast-iron vessel with a lid, much like a Dutch oven. Mud the boule with semolina flour and score, using a sharp knife (or a lame) to make 3 or 4, ¼-inch-deep cuts all through the best.
- Cowl and bake for 35 minutes. Enhance the temperature to 475, take away the lid, and proceed baking for 10-Quarter-hour, until loaf is deeply browned. Find yourself onto a rack and let cool completely sooner than slicing.
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