San Francisco Sourdough Boule

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and mix with a spatula until no dry flour remains. Cover the bowl and let it rest for 30 minutes to 1 hour. This is called autolyse and helps develop gluten.

After the autolyse, sprinkle the salt over the dough. Incorporate the salt by pinching and folding the dough for a few minutes until it feels more cohesive and the salt is evenly distributed. The dough will be sticky at this stage.

Cover the bowl and let the dough rest for 30 minutes. Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30-45 minutes. To do this, wet your hands, grab a portion of the dough from one side, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat 3-4 times. This builds strength in the dough. After the final fold, let the dough rest for 1-2 hours until it has increased in volume by about 20-30% and feels airy.

Gently turn the dough out onto a lightly floured surface. Divide if making multiple loaves. Gently shape the dough into a loose round or rectangle, being careful not to degas it too much. Let it rest on the counter, uncovered, for 20-30 minutes. This allows the gluten to relax before final shaping.

Lightly flour your work surface and shape the dough into a tight boule. Use a bench scraper to help create tension on the surface. Transfer the shaped dough, seam-side up, into a floured banneton or a bowl lined with a floured kitchen towel. Cover with plastic wrap or a shower cap and refrigerate for 12-18 hours. This cold proof develops flavor and makes the dough easier to handle.

Preheat your oven to 475F (245C) with a Dutch oven inside for at least 45 minutes. Carefully remove the hot Dutch oven. Gently invert the cold dough into the Dutch oven. Score the top of the dough with a sharp razor or knife. Cover the Dutch oven and bake for 20 minutes. Remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown and internal temperature reaches 200-210F (93-99C).

Carefully remove the boule from the Dutch oven and transfer it to a wire rack. Allow it to cool completely for at least 1-2 hours before slicing. Slicing too early will result in a gummy texture. Enjoy your homemade San Francisco Sourdough Boule!