Ancient Grain Sourdough Boule
Adapted from Vickie Good
A simple Sourdough Recipe made with Ancient Grains gives it that extra tang & boost of nutrition too! I broke this method down into 3 "phases" to make it a bit more manageable.
- Mix AG Flour and Salt in a Glass or Ceramic Mixing Bowl
- Add Starter & Water. Mix with Spatula & switch to using your hand to get everything incorporated Note: I like using a disposable glove
- Cover bowl with a towel.
- At this point you will knead the dough 5 times, 30 min (up to 2hrs) apart. In my house I call this "twirling". Basically, with a gloved hand, you are taking the outer edges and folding them toward the center - shouldn't take more than 30 secs or so. Note: it helps if the glove is somewhat wet. I just keep the glove in a glass or bowl next to the dough so I only use one.
- After the 5th (& final) "twirl", cover with plastic wrap, making sure the edges are sealed. NOTE: if you can't finish the process at this point, simply place the bowl into the refrigerator and move on when you're ready,
- Let the dough rise in a warmish spot with the plastic on for 6 hrs (or 7hrs if pulling it from fridge)
- Prepare 2 mixing bowls (if baking both loaves) & line them with a tea towel or cloth napkin and dust with Rice Flour to prevent sticking.
- Divide dough in 2 (wrap & refrigerate one if only baking one).
- Form the loaf by tucking the edges underneath, creating a smooth top & place the dough smooth side down on the floured towel in the bowl(s). Lightly dust a small amount of rice flour over top & cover with a towel. NOTE: This will be the final rise - 1.5-2hrs.
- Place Dutch Oven(s) in an oven & set temperature to 475ºF
- After the final rise, prepare 2 squares (or 1 if only doing one, obvi) & dust with rice flour. With floured hands, carefully remove the dough from bowls & place smooth side up on floured parchment paper. NOTE: This is the time to do any fancy scoring work with your bread lame. Or, take a pair of kitchen shears & cut an "X" in the center.
- CAREFULLY pull the scorching hot dutch ovens from the oven & remove lid. Using the parchment paper edges, transfer the dough into the dutch ovens & replace the hot lid.
- Bake for 20 min @ 475º.
- Remove lid & turn temperature down to 400º and bake for another 15 min.
- Turn oven off completely & leave the bread in the oven for an additional 15 min.
- Pull the dutch oven(s) out & very carefully use the parchment paper corners to lift the bread out of the dutch ovens & place on a cooling rack.
- As hard is it will be, let the bread cool for at least 30 min prior to cutting it!
*Make sure you use an active starter, that you've fed & let double before adding to the dough.