Crusty Artisan Sourdough Boule

Ingredients

• 100 grams active sourdough starter (fed, bubbly)
• 375 grams warm water (about 90f)
• 500 grams bread flour
• 10 grams fine sea salt
• 1 tablespoon rice flour, for dusting the banneton
• 1 tablespoon extra all-purpose flour, for shaping
• 1 sheet parchment paper
• 1 teaspoon neutral oil, for bowl
• 1 pinch flour, for scoring blade

Instructions

1. In a large glass bowl, whisk the 100 grams sourdough starter into the 375 grams warm water until dissolved and slightly foamy.
2. Add the 500 grams bread flour to the bowl and mix by hand until no dry flour remains and a shaggy, sticky dough forms; cover with a damp towel and let rest 30 minutes (autolyse).
3. Sprinkle the 10 grams salt over the dough, then wet one hand and pinch and fold the salt in until fully incorporated, about 2 minutes.
4. Perform 4 sets of stretch-and-folds over the next 2 hours (once every 30 minutes): wet your hand, grab one side of the dough, stretch it up, and fold it over itself; rotate the bowl a quarter turn and repeat 4 times per set, then cover.
5. Cover the bowl and let the dough bulk ferment at room temperature (about 72F) for 4 to 6 hours, until it has grown about 50% in volume and shows visible bubbles on the surface and sides.
6. Turn the dough out onto a lightly floured surface. Shape it into a round by pulling the edges into the center, then flip seam-side down and drag it in a circle against the counter with cupped hands to build surface tension into a tight ball.
7. Dust a banneton or a bowl lined with a floured towel generously with rice flour. Place the dough seam-side up in the banneton, cover loosely with plastic, and refrigerate 12 to 16 hours (overnight).
8. The next day, place a Dutch oven with its lid on the middle rack of the oven and preheat to 500F for a full 45 minutes.
9. Remove the cold dough from the fridge, turn it out onto a piece of parchment paper (seam-side down), and score the top firmly in one confident slash about 1/2 inch deep with a razor or sharp knife.
10. Carefully lift the dough by the parchment into the hot Dutch oven, cover with the lid, and bake at 500F for 20 minutes covered.
11. Reduce the oven temperature to 450F, remove the lid, and bake uncovered for another 20 to 25 minutes, until the crust is deep golden-brown and the internal temperature reads 205F to 210F on an instant-read thermometer.
12. Lift the loaf out onto a wire rack using the parchment and let it cool completely, at least 1 hour, before slicing so the crumb fully sets.

Nutrition

Calories	165
Protein	5 g
Fat	0 g
Carbs	34 g
Fiber	1 g
Sodium	330 mg

Estimated per serving