Artisan Sourdough Boule Using Potato Flake Sourdough Starter
The best crusty artisan sourdough boule using a potato flake sourdough starter.
Ingredients
- 2/3 cup Active Potato Flake Sourdough Starter
- 2 tsp salt
- 2/3 cup water depending on the type of flour used you may need 3/4 cups of water
- 4 cups all purpose flour or fresh milled I used 2 cups of all purpose & 2 cups of fresh milled hard white wheat
Instructions
- Knead all ingredients together until dough passes the windowpane test, this is usually achieved within 4-5 minutes of kneading in a kitchen aid.
- Place in a large bowl and set a timer to start the stretch and folds, 3 every 15 minutes and 3 every 30 minutes
- after the last stretch and fold, cover your dough back up and let it do it's first rise, 8-24 hours until it has doubled.
- the next day punch it down and shape it into a round shape and place into a banneton.
- let it do a second rise about 2-4 hours depending on how warm your home is, until doubled.
- sprinkled with arrowroot flour (or regular flour) and score
- place into a preheated cast iron, with the parchment paper
- bake for 15-20 minutes at 450 degrees with the lid on, remove lid and bake for another 15-20 minutes.
- let cool and enjoy :)