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Sourdough Boule

Ain't she a beauty?
What is it about bread baking that just makes you feel all warm inside? It was cold; it was gloomy; it was a day to bake bread! This recipe is best for a day you plan on just bumming around the house. You will need to let the starter sit for a bit before making the bread.
The best way to store a crusty loaf - cutside down

Sourdough Boule (Adapted from King Arthur Flour)

1/2 c sourdough starter, unfed
1/2 c flour
1/4 c water

1- 1 1/4 c water
1 1/2 t yeast
3 1/2 c bread flour
1c old-fashioned rolled oats
1/2 c sunflower seeds*
2 t salt
1-2 T flaxseed

The sourdough starter should be straight from the refrigerator. Add flour and water to the starter. Cover and let it sit for 2-3 hours until it starts to puff up a bit.

Add yeast and 1 cup of water. It should have a loose consistency but not shouldn't look like just colored water. Add additional water as needed. Stir in yeast, cover and let sit for 30 minutes. Add flour, oats, sunflower seeds and salt. Knead by hand or in mixer until soft adding additional flour as needed. Cover and let rise about 1 - 1 1/2 hours until almost doubled.

Deflate dough and fold it a few times. Grease a large Dutch oven or baking crock (I used a crock). Form dough into a ball and place in crock. Cover and let rise until very puffy about 1 1/2 - 2 hours.  Make several slashes with a sharp knife. Spray dough with water and sprinkle with flaxseed. Cover crock and place in a cold oven at 450. Bake for 35 minutes. Remove cover and bake another 10 minutes or until golden brown. Remove from oven and turn out of crock on a rack to cool.

*Those of you that are observant will notice that there are no sunflower seeds in the bread. I didn't have any so I omitted them - feel free to do the same.


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