Everyday sourdough Boule {delicious and good for you!!}

Oh my sourdough!? Yes please!! Back in March of 2020 I started my sourdough starter thanks to a visit to my cousins in Texas👍🏼.

And since then the sourdough game has begun!! I had it goin pretty good, my simple sourdough recipe was easy, effective, and delicious, so why would I need it better!? Well my sister-in-law who I shared the love of sourdough with asked if I’ve heard of a few trucks and tips on sourdough, and I was like yeah!! But I don’t need to make things more complicated, it’s good ‘nuf!! But after trying them oh boy… I can’t go back!! It’s so amazing and the texture: yes!!👌🏼. Here’s the few steps to up the sourdough game:

Hey check out why sourdough is so good for you!! 👇🏼

The science behind sourdough and why it is good for you

1. Stretch and fold the sourdough. With the stretch and fold method your activating the gluten and creating more bubbles and structure for a beautiful loaf!! I stretch and fold my dough a few after a after I have assembled the dough. Starting from one side of the dough you pinch the dough bring it up and fold it over. Do this every 30mins about 3 times. Note that the first stretch and fold the dough will not be held together very well
2. Dust with gluten free flour!! This will get you that beautifully floured crust!!
3. Use a Dutch oven or Bread Cloche (we have a Emile & Henry bread cloche). This will create an amazing crunchy crust on your homemade sourdough👍🏼. Bake the first 25mins with the lid and the last 20mins without lid!!
4. Place a plate on top while rising: this will help keep in moisture so you don’t have a crust topped dough!!
5. Place in fridge overnight with plastic wrap: the fridge helps to not overproof and the plastic wrap locks in moisture.

Ok!! Ready to start your sourdough journey!? Be sure to start with your sourdough starter:). Next let’s head over to the recipe:

3/4-1 cup (it varies depending on your starter) 130g Sourdough starter

2 cups/473g warm water (85-110degrees) 

5 1/2 cups/700g All purpose flour 

1 Tbs/18g salt (I like pink Himalayan)

1. Feed your starter. With the leftover starter place in a large bowl, add water flour then salt and mix well. Let sit for a couple hours. Do your first stretch and fold, wait 30 mins-hour and do it again. Repeat 3-4 times.
2. A few hours later, place dough on surface (not floured, your dough should come together nicely). Now you’re going to tuck the dough towards you and rotate half way, keep doing this until your dough has formed a skin on top. Dust with brown rice flour and place upside down in proofing basket. Wrap with plastic wrap and stick in the fridge overnight.
3. In the morning while your enjoying morning coffee place your bread clouche in the oven and preheat to 450°F. Turn dough on parchment paper and score. Cool with lid on for 25mins then for another 20mins without lid. Ideally let cool for about an hour before digging in for easier cutting but this can be hard as the house now smells like fresh baked bread 😆. Enjoy!!