My Banneton Sourdough Boule Recipe

Posted by
Rate It!
My Banneton Sourdough Boule
Add your photo!
Ingredients
7
Count
Nutrition
218
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

  • note prep time for rising is many hours, i didn'tsp list it in prep time
  • 1 cup thick active bubbly sourdough starter
  • 3 cups bread flour (more for the counter)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 to 2 tbsp. olive oil
  • enough bottled water, warm (varies related to each recipe : humidity, sourdough culture, quality of flour , etc.)

Directions:

  1. Procedure
  2. Place culture, flour, salt, sugar, oil into Cuisinart with plastic dough blade.
  3. Using the plastic dough blade I turn on the machine and gradually add enough water (via feed tube) until a soft, pliable dough ball forms.
  4. I machine process for about 3 to 5 minutes.
  5. I may need to add a bit more of flour if the dough seems too wet when felt with my fingers.
  6. If using dough hooks in a stand mixer or a dough mix cycle of the bread machine, the important thing is to achieve the quality of a well mixed, pliable, non sticky dough similar to a yeast based textured bread dough.
  7. The above is what I do though one may achieve similar results by using any method one may choose.
  8. I then turn the dough out to a lightly floured surface and hand knead a few minutes longer.
  9. I form the dough into a round ball.
  10. The dough is placed seam side up in the banneton because when inverted the smooth bottom with floured impressions now becomes the top of the loaf.
  11. The prepared bread dough is simply risen in the floured banneton until it reaches the top of the banneton.
  12. 100% sourdough takes many , many hours to rise puffy, whereas yeast included breads take much less time to rise.
  13. However, prevent over rising which causes a dough which easily deflates.
  14. When properly risen, the dough is carefully inverted onto a baking stone. (The risen boule is delicate so I recommend to avoid the possibility of deflating it, by lifting it into the oven on the surface, like a baking sheet or stone, on which it will rest during baking.
  15. Experienced bakers may prefer to bake on a preheated stone, using a cornmeal-dusted peel to recieve the risen boule from the banneton and to convey it onto the hot stone.)
  16. Bake the bread on the middle rack, at 425-450°F., about 25 to 30 minutes or until well browned.
  17. Mist bread with water if desired during baking. (Some people prefer to put a small pan filled with water on the bottom of the oven or bottom oven rack or throw in a few ice cubes into an empty pan - all which generate steam and also help achieve a good crust.)
  18. Use a peel or oven mitts to remove bread carefully to a rack to cool. Let cool completely before slicing.
  19. Slicing a warm loaf will compress it's airy structure. Bread freezes well.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 217.62 Kcal (911 kJ)
Calories from fat 40.75 Kcal
% Daily Value*
Total Fat 4.53g 7%
Sodium 291.72mg 12%
Potassium 51.44mg 1%
Total Carbs 37.82g 13%
Sugars 0.31g 1%
Dietary Fiber 1.03g 4%
Protein 6.17g 12%
Iron 2.1mg 11%
Calcium 7.9mg 1%
Amount Per 100 g
Calories 389.04 Kcal (1629 kJ)
Calories from fat 72.84 Kcal
% Daily Value*
Total Fat 8.09g 7%
Sodium 521.51mg 12%
Potassium 91.96mg 1%
Total Carbs 67.6g 13%
Sugars 0.55g 1%
Dietary Fiber 1.84g 4%
Protein 11.02g 12%
Iron 3.7mg 11%
Calcium 14.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top