My Banneton Sourdough BouleFrom midgelet 8 years ago
- Note prep time for rising is many hours, I didn't list it in prep time shopping list
- 1 cup thick active bubbly sourdough starter shopping list
- 3 cups bread flour (more for the counter) shopping list
- 1 tsp salt shopping list
- 1 tsp sugar shopping list
- 1 to 2 Tbs. olive oil shopping list
- Enough bottled water, warm (varies related to each recipe : humidity, sourdough culture, quality of flour, etc.) shopping list
How to make it
- Place culture, flour, salt, sugar, oil into Cuisinart with plastic dough blade.
- Using the plastic dough blade I turn on the machine and gradually add enough water (via feed tube) until a soft, pliable dough ball forms.
- I machine process for about 3 to 5 minutes.
- I may need to add a bit more of flour if the dough seems too wet when felt with my fingers.
- If using dough hooks in a stand mixer or a dough mix cycle of the bread machine, the important thing is to achieve the quality of a well mixed, pliable, non sticky dough similar to a yeast based textured bread dough.
- The above is what I do though one may achieve similar results by using any method one may choose.
- I then turn the dough out to a lightly floured surface and hand knead a few minutes longer.
- I form the dough into a round ball.
- The dough is placed seam side up in the banneton because when inverted the smooth bottom with floured impressions now becomes the top of the loaf.
- The prepared bread dough is simply risen in the floured banneton until it reaches the top of the banneton.
- 100% sourdough takes many , many hours to rise puffy, whereas yeast included breads take much less time to rise.
- However, prevent over rising which causes a dough which easily deflates.
- When properly risen, the dough is carefully inverted onto a baking stone. (The risen boule is delicate so I recommend to avoid the possibility of deflating it, by lifting it into the oven on the surface, like a baking sheet or stone, on which it will rest during baking.
- Experienced bakers may prefer to bake on a preheated stone, using a cornmeal-dusted peel to recieve the risen boule from the banneton and to convey it onto the hot stone.)
- Bake the bread on the middle rack, at 425-450°F., about 25 to 30 minutes or until well browned.
- Mist bread with water if desired during baking. (Some people prefer to put a small pan filled with water on the bottom of the oven or bottom oven rack or throw in a few ice cubes into an empty pan -- all which generate steam and also help achieve a good crust.)
- Use a peel or oven mitts to remove bread carefully to a rack to cool. Let cool completely before slicing.
- Slicing a warm loaf will compress it's airy structure. Bread freezes well.