Same Day Sourdough Sandwich Boule
This is a delicious, soft, fluffy, sourdough sandwich bread, shaped in the classic boule shape. This recipe requires a stand mixer, or lots and lots of slap and folds. The finished bread should have the texture of store bought sandwich bread, and the delicious flavour of classic sourdough. It is definitely a marriage of two traditions that brings out the best of both.
I wanted a bread that, while rustically attractive, was good for making my meat and cheese, or peanut butter and jam sandwiches at work. It had to have the sourdough flavour, but be robust enough to hold in butter, mustard and jam, etc.
In order to get the best of both worlds I decided to make, from beginning to shaping, the dough in my stand mixer, a KitchenAid 7 qt Professional model.
I thought it would be hit and miss until I got the formula just right. Well, it was just right the first time. Go Figure. The secret here is the autolyse period, and the speed and timing of the mixing.
This is a rustically attractive boule that has a store-bought sandwich bread texture and the classic sourdough flavour. This bread takes about 11 hours from start to finish, but 8 of that is free time.
- 900 g White All Purpose Flour 90%
- 100 g Spelt Flour 10%
- 400 g 100% Hydration Sourdough Starter 40%
- 630 g Filtered Water 63%
- 20 g Kosher Salt 2%
In a stand mixer bowl fitted with an S-Hook, mix water and flours for one or two minutes, on speed 2, to get a natty dough. Cover the bowl with a towel. Don't bother removing bowl or even cleaning the S-Hook. Let sit for one hour.
After one hour, add the sourdough starter. Mix for about 2 minutes on speed 2. Recover the bowl with towel. Let sit for 30 minutes to give the yeast a head start on the salt.
After 30 minutes, sprinkle the salt over the dough. Mix on speed 2 for 5-7 minutes until dough has completely come together, sides of the bowl are clean and the dough Is still sticky but workable.
Lightly flour your work surface and, using a dough scraper, remove the dough from bowl to the counter. Sprinkle a line of flour down the centre of the dough. Using a dough cutter, cut the dough along the floured line. (The flour simply keeps the dough from sticking to the cutter.
Using your hand and the dough cutter, form the dough into rough balls. Cover and let rest for 15 minutes.
Using your favourite shaping technique, shape the dough into boules or batards. Flour baskets liberally with rice/apf flour mix(no cloths are required for this dough as it is not wet). Lightly flour the tops of the dough balls. Place in baskets and cover with towels or plastic wrap. Let proof for 8-10 hours until doubled in size. (Note: If you want the dough to prove faster, use 100ºF water and make sure your proving temperature is 78-80º. This will cause the bread to prove in about 4.5-5 hours)
Score and bake as per normal sourdough boule techniques. See Notes
Cast Iron or Dutch Oven:
- Preheat oven to 550ºF with dutch oven or cast iron dutch oven in the oven.
- Place scored dough in the dutch oven and cover, place in oven
- After 10 minutes turn heat down to 475ºF
- After 23 minutes remove lid and turn heat down to 450ºF
- Bake for 23 minutes or until A) Bread is desired colour, and B) Internal Temperature is 205-210ºF.
- Place on cooling rack and fight the urge to slice the bread for at least 2 hours.*
Baking Stone - Uncovered:
- Preheat oven with baking stone on centre rack, to 500ºF. Ensure you have an empty roaster on bottom shelf for STEAM.
- Once oven is preheated and baking stone is at temperature (about 30 minutes), score the bread and transfer to the baking stone.
- Add about 1 cup of hot water to the roasting pan, or use 5 or so ice cubes to provide steam. Turn oven down to 475ºF
- Bake for 10-12 minutes at 475ºF then remove the roasting pan, turn the oven to 450º and continue to bake for about another 30 minutes, or until A) Bread reaches desired colour, and B) the internal temperature is between 205-210ºF
- Remove to a cooling rack and avoid the urge to slice for at least 2 hours.*
*Slicing the bread before waiting the two hours can result in a doughy centre and a mushy bottom crust. The bread, though removed from the oven is still actually cooking for about 1.5 to 2 hours. slicing it too early stops this process and results in doughy bread. Always be patient to get the perfect crumb every time.