Phil’s Legacy Sourdough Boule
Crafted for artisan bakers, this sourdough boule combines the rustic flavor of Phil's Legacy Bread Blend with the slow fermentation process, resulting in a chewy crust and tender crumb.
Equipment
- Mixing Bowl
- Banneton
- Dutch Oven
- Parchment Paper
Ingredients
Starter (levain):
- 50 g Phil's Legacy Bread Blend
- 50 g water
- 10 g active sourdough starter
Dough:
- 500 g Phil's Legacy Bread Blend
- 360 g water plus 20g for later
- 10 g sea salt
- 1 tsp honey optional
- Seeds or herbs for topping, optional
Instructions
- Combine 50g of Phil's Legacy Bread Blend, 50g water, and 10g sourdough starter in a jar. Mix thoroughly, cover, and let ferment at room temperature for 6–8 hours or until bubbly and doubled in size.
- In a large bowl, mix 500g of Phil's Legacy Bread Blend with 360g water. Cover and let rest for 30 minutes (autolyse phase).
- Add the prepared levain and mix thoroughly. Sprinkle 10g sea salt over the dough and pour in the remaining 20g water. Gently fold until fully incorporated.
- Cover the bowl and let the dough rest at room temperature for 4–5 hours. Every 30 minutes, perform a series of stretch and folds, turning the dough in the bowl to build strength.
- Transfer the dough to a floured surface. Gently shape it into a boule and place it seam-side up in a floured banneton or bowl. Cover and refrigerate overnight (cold proof).
- Preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn the dough onto parchment paper and score the top. Carefully transfer the dough (with parchment) into the preheated Dutch oven. Bake covered for 20 minutes, then uncovered for another 25–30 minutes or until the crust is deep golden brown.
- Let the boule cool completely on a wire rack before slicing to preserve its structure.
Notes
For enhanced flavor, allow the dough to ferment longer at a cool temperature. Experiment with mix-ins like olives, roasted garlic, or cheese for a gourmet twist.
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