Bread & rolls
Dutch oven sourdough boule
Active sourdough supplies all the leavening here.
- Total time
- 1680 min
- Servings / pieces
- 1
- Topic
- Bread & rolls
Active sourdough supplies all the leavening here. Its speed depends on temperature and maturity. A closed pot traps steam during the first baking stage and helps the loaf expand in a home oven. The timing includes the stated rises, which can take longer in a cool kitchen. Watch volume and dough tension as well as the clock. Weigh flour and liquid, keeping extra dusting flour separate from the measured dough ingredients.
Method
Step by step
- 01
Mix
Mix flours and water, rest for 30 minutes, then thoroughly incorporate starter and salt.
- 02
Develop the dough
Stretch the soft dough in its bowl with damp hands and fold it back over itself. Avoid making it firm with large amounts of extra flour: its high moisture is intentional for an open crumb.
- 03
Let rise
Rise at about 22–24°C for four to six hours. Fold four times in the first two hours. Look for approximately half again the initial volume and visible bubbles.
- 04
Shape
Pre-shape round, rest 20 minutes and finish shaping with tension. Place seam-up in a floured basket and refrigerate covered for twelve to sixteen hours.
- 05
Bake
Preheat pot and lid at 240°C conventional for 40 minutes. Turn dough onto heat-rated paper, score and carefully lower into the hot pot. Bake covered for 25 minutes, then uncovered at 220°C for 20–25 minutes.
- 06
Cool
Cool on a wire rack so steam can escape from the underside too. Slice only once the crumb is no longer hot; cutting too early can compress the interior and make it seem gummy.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Ingredients and dough texture
The starter should have visibly risen before mixing. A sluggish culture that merely smells acidic will not leaven reliably. Refrigeration slows fermentation; it does not replace adequate initial dough development.
Serving and storing
Wait at least three hours before slicing. Serve the first slices plain or with butter; toast older slices well.
Kitchen questions
One more question?
Can I bake straight from the refrigerator?
Yes; cold dough usually scores neatly.
Why does the loaf spread?
Insufficient shaping tension or excessive fermentation can be responsible.
