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Crusty on the outside, chewy on the inside. Master the art of winter bread baking with this guide.
📑 Table of Contents
Rustic Sourdough Boule
Nothing beats fresh bread in winter. This recipe uses a long cold ferment for maximum flavor.
Ingredients
- 500g bread flour
- 350g warm water
- 100g active starter
- 10g salt
Instructions
- Mix flour and water. Autolyse for 1 hour.
- Add starter and salt. Mix well.
- Perform stretch and folds every 30 mins for 2 hours.
- Bulk ferment until doubled. Shape and cold proof overnight.
- Bake in dutch oven at 450°F for 20 mins lid on, 20 mins lid off.
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