The Fresh Loaf

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White Sourdough "Boule"

Park's picture
Park

White Sourdough "Boule"

Levain

40g starter

40g AP flour

40g bread flour 

80g water

Dough

350g bread flour

122g AP flour 

340g water

9g salt

184g levain

25g honey

Method

Mix levain and set in warm place for 6 hours

Mix flour and water 2 hours before levain is done

Mix everything 

Slap and fold (I gave up half way through so the gluten wasn't well developed) 

Set in oiled bowl and rest 30 min, then stretch and fold 

Repeat 30 min rest then stretch and fold, 3 more times

Bulk ferment 3 hours

preshape 

Rest 15 min then shape and put in floured cloth lined bowl

Proof on counter (about 63F in my kitchen) until morning

Preheat oven at 450F 

Bake at 450F for 20 min with steam

Turn loaf, decrease temp to 425F and bake for 25 min

Turn loaf, bake for another 20 min

Remove from oven, let cool

 

This was much lighter than my first loaf, probably from the AP flour but also from the fact that I didn't proof it in the fridge. The taste is quite boring, not sour at all. This was most likey from speeding up the process; I'll try to not be impatient with my next bake.  

Next time I attempt a boule, I'm going to bring the hydration down to 65%( hydration in this recipe is about 72%) and try high hydrations again later. 

Comments

Lechem's picture
Lechem (not verified)

You've put honey in it and that will take away from any tang. Did you get any steam into the oven? It looks like the crust formed too quickly and prevented the scoring from opening. 

Do you wish for more tang? 

Keep your starter at a lower hydration and feed it some wholegrain. Mine is 50% hydration, 80% bread flour and 20% whole rye. I feed it 1:2.5:5. So 10g starter + 25g water + 50g flour (40g bread flour, 10g whole rye). This is the mother starter which lives in the fridge. 

From that I build a Levain in the same way. Take some mother starter off and build a preferment with the same ratios 1:2.5:5. Build and use a higher percentage of Levain to use in the final dough. Say 30%+. 

Then allow it to fully mature and wait an extra hour before using. Should smell really ripe and alcoholic. 

In your final dough get some wholegrains in there too. 

PalwithnoovenP's picture
PalwithnoovenP

Homemade breads may not be the prettiest but they're one of the tastiest! In my experience, the older the levain I use, the more sour the final bread is; some even like to retard their levain in addition to a retarded bulk rise or proof.