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Sourdough Boule

Notice the strategic camera angle?
It was yet again time to feed Bertha (who will be turning 4 this year - my how time flies), and I got to thinking I really do not use her to her full potential. So I pulled out this recipe. The crust was lovely (other than that it blew out the cuts I made in the top - I think they were too deep). The sunflower seeds added some good flavor and the oats added good texture.

Sourdough Boule (Adapted from King Arthur)

1 c sourdough starter, fed (and set out for an hour or two)
1 c lukewarm water
1 1/2 t yeast
3 1/2 flour
1 c old-fashioned rolled oats (and 1-2T for the topping)
1/2 c sunflower seeds
 2t salt
Cornmeal for pan

In a large bowl mix fed starter, water, and yeast until smooth. Add remaining ingredients. Knead until smooth (adding additional flour or water as needed*). Place in a greased bowl, cover, and let rise 1- 1 1/2 hours until almost doubled. Turn out dough and deflate.  Sprinkle the bottom of a Dutch oven or baking crock with cornmeal. Form dough into a round. Cover and let rise until very puffy about 1 1/2 - 2 hours.  Slash the top. Spray loaf with water and sprinkle with oats. Cover with lid. Place in cold oven, set oven to 450 and turn oven on. Bake for 35 minutes. Uncover and bake for 10 minutes or until internal temperature reads 212. Remove from oven and turn onto rack to cool.

*This all depends on how wet your starter is. The overall dough should be a little sticky but not excessively so. 


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