Mother Earth Living

Sourdough Boule Recipe

This Sourdough Boule recipe mimics the traditional French loaf, but has a sourdough twist.
By Charlotte Denholtz
April 2013
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Boule literally means “ball,” and indeed these loaves are golden spheres of delectable goodness.
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Get swept up in the aroma of freshly baked bread or the warmth of a heavy quilt on a crisp winter night with The Modern-Day Pioneer (Adams Media, 2012) by Charlotte Denholtz. This charming book celebrates these simple pleasures by showing readers how to incorporate basic skills and living into their everyday life. Whether you’re interested in growing your own fruits and vegetables, mending your own clothes, or crafting delicious meals from scratch, The Modern-Day Pioneer will be your guide every step of the way. This Sourdough Boule recipe creates a delicious round loaf with decorative lines on its surface.

You can purchase this book from the Mother Earth Living store: The Modern-Day Pioneer.

Sourdough Boule Recipe

Boule literally means “ball,” and indeed these loaves are golden spheres of delectable goodness.

Ingredients

• 1 cup Sourdough Starter
• 1 cup water
• 1 3/4 teaspoons active dry yeast (1 package)
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 3–4 cups bread flour
• 2 tablespoons cornmeal

1. To make the sponge, combine starter, 1/2 cup water, and yeast. Stir to dissolve and let stand 5 minutes. Add all-purpose flour and beat 1 minute. Cover and let stand at room temperature 8–12 hours.

2. Add to the sponge 1/2 cup water, salt, and enough bread flour to make a soft dough. Turn out onto a floured work surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1 1/2 hours.

3. Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface and divide into 2 equal portions. Roll into balls and place on prepared pan, seam-side down. Dust generously with flour, cover again with plastic, and rise until doubled, about 30 minutes. Preheat oven to 475°F.

4. Using a serrated knife, slice decorative slash marks into the surface of the dough, about 1/2” deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack. Sourdough Boule recipe yields 2 loaves.

More Bread Starter Recipes and Bread Recipes

Friendship Bread Starter recipe
Friendship Bread recipe
Sourdough Starter recipe

For more from The Modern-Day Pioneer, check out the articles Making Bread without Yeast: 2 Bread Starter Recipes and Beekeeping for Beginners.

This excerpt has been reprinted with permission from The Modern-Day Pioneer: Simple Living in the 21st Century by Charlotte Denholtz and published by Adams Media, an imprint of F+W Media, 2012. Buy this book from our store: The Modern-Day Pioneer.








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