Hello everyone! How is everyone doing on this fine Saturday (actually Sunday)…. morning? Evening? I’m not sure when I will be posting this but I hope you had a great day. I am excited to share this next bread recipe with you. I think I have mentioned that I sold all of my baking equipment when we moved so I am thankful I have enough equipment to be able to make bread. That is about the only thing I can make right since I also don’t have access to a full-size oven. I never realized how much I should appreciate having a nice, upgraded kitchen until I don’t have one anymore. I am sure a lot of you can relate.
Today’s recipe is about a staple in my pantry- a simple sourdough boule that absolutely never disappoints. It is a lot like the bread that we made last week that incorporates sunflower seeds and dried cranberries. This recipe is honestly kind of boring in comparison and I feel bad to say that, but it is kind of true! I should have posted this recipe first, so we had something to build up to. I am itching to make bread using cinnamon. That will probably be my next recipe on the agenda.
We got a huge whiteboard for the office and you better believe that I will be making all the lists of all the things I would like to get done for the blog. BTW I also realized that my email provider has not been working for quite some time so if you emailed me, I am so sorry. I just transferred my email address to another host and hopefully, that situation has been resolved.
Products Used in This Recipe
I like to make this recipe when I am feeling either lazy or I have literally nothing in my kitchen that I can add into the dough. Sometimes simple is best. I find myself constantly needing to make something impressive and that if it is not original, or different it’s completely unworthy of anyone’s attention. I think this is where American society misses the mark. I think that there is a beautiful simplicity of simple times. Everything does not need to be flashy all the time. This bread to me is a perfect representation of a rainy afternoon, watching the rainfall, and enjoying a freshly toasted slice of bread. Maybe you are even enjoying a cup of tea or coffee? One of my favorite pastimes. Or maybe it is a beautiful day and you take a walk around your neighborhood with a glass of wine and a slice of bread. The smell of the freshly toasted bread is wafting through the air making all of your neighbor’s pause at the glorious smell of freshly baked bread.
I would challenge you to make this recipe and double or triple it so you can give extra boules to neighbors and friends. Target the people in your life that you know have never tried a fresh loaf of bread. To me, this is a great introductory loaf that highlights that tang from the sourdough starter but is not too in your face. Make sure to not cut into the boule before it is fully cooled down or you run the risk of ruining the structure of the bread. I have eaten this bread with hummus, as avocado toast, as a side for dinner, as a sandwich, and with a Caprese salad (which is excellent by the way), just to name a few.
I hope you enjoy it as much as me and stick around for more bread recipes in the future. As I said before I have a lot of other varieties in mind that I think you will enjoy as well! When I started this blog, I never would have thought that one of my most requested topics due to the data would be bread. Maybe that is due to COVID-19 and the whole “bake your own bread trend” that happened while everyone was stuck at home in the early months of the year.
Did you know??
Kitchenaid ran out of stock in mixers for months because half of Americans had to have a mixer to make their bread. (Which actually isn’t true at all because some of the best bread that I have made doesn’t touch a mixer bowl). I can attest to the low stock in mixers because when I needed to buy a new mixer after my move I was kind of forced to buy a more expensive option because they were out of every single color that I liked and would go with our new kitchen. But hey whatever the people want! I am enjoying this bread ride and I am happy that more people are taking the time to actually use their ovens instead of just for storage. Because honestly, that is kind of sad. Use your ovens people and bake all the bread!! Until next time friends 😊 (affiliate links are present in this post)
Simple Sourdough Boule
- Food scale
- Large glass bowl
- Bench scraper
- Bowl scraper
- Knife to score bread
- Dutch oven or large oven safe pot with lid
- Round bread basket, lined
- 446 Grams All purpose flour I like King Arthur
- 100 Grams Sourdough Starter
- 9 Grams Sea salt
- 304 Grams Water room temperature
- I begin the night before, as I do with all of my bread recipe. Mix together the water, flour, and salt the night before you intend to bake the dough and allow this mixture to sit at room temperature all night. I like to cover mine with a cloth. This is when alot of the gluten develops and it starts creating some nice distinct flavor. The salt keeps it from doing anthing too wonky.The next day the dough will look slightly discolored and it will have a thick consistency. Pour your starter right ontop of the dough and dimple into the dough with your fingers. I like to then fold the dough over the starter until I feel that it is sufficiently mixed in. Once you feel the dough is fighting you, or is becoming hard to work with you will want to stop. Allow the dough to sit on the counter for 10-15 minutes to allow the gluten to relax again and then start again. You will want to add in your sunflower seeds and cranberries at this stage as well.I usually do this throughout my day. I will try to come back to the dough about once an hour to do a couple more turns, continuously folding the dough over itself by grabbing the dough from each side and pulling it over the top. You really dont want the tear the gluten at this point so make sure to be gentle!I will continously turn the dough until the end of the day, I would say about 5 times. You should start seeing bubbles form on the dough at this stage. At this point, place your dough into a WELL floured bread basket that is lined. You want this thing to be covered in flour because the dough will stick to the basket if it is not. I promise you you do not want this to happen. I speak from personal experience. Place the dough in the basket and do a couple more turns over a two to three hour period just to make sure it is uniformly shaped. If I start this process at 10 am, i will try to have the dough read to be placed in the bread basket around 5 pm.Preheat your oven to 450 F and place your dutch oven in the bottom half of your oven. Once you believe your dutch oven is hot, remove it and plop your bread right in. Score your bread and then quickly put the lid back on and then slide it into the oven to bake for 20-25 minutes. You will then want to remove the lid and then bake the bread for another 20 minutes. Remove the bread from the oven and allow it to cool in your dutch oven with the lid off.Make sure to not cut into the bread before it is completely cool as this will distroy the crumb structure. Even if it is super tempting! I like to eat this bread toasted, with just a slice of butter. So delicious!