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Easiest Ever Rustic Hand Mixed Boule

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 16-18 Hours | Cook Time: 40 Minutes
  • Yield: 1 Boule
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Description

This rustic, hand-mixed boule is perfect for the weekend. Mix it in the evening, then shape and bake it the next morning. No mixer required.

Ingredients

Units

Equipment:

  • Digital Thermometer
  • Measuring Cups/Spoons (or Digital Scale)
  • Mixing Bowl
  • Proofing Basket (or bowl with a towel)
  • Dutch Oven
  • Parchment Paper
  • Bread Lame or Sharp Kitchen Knife

Dough Ingredients (Amount – Baker’s %):

  • 3 3/4 cups (450 g) All Purpose Flour (10-12% protein) – 90%
  • 1/3 cup (50 g) Whole Wheat Flour – 10%
  • 1 1/2 cups (340 g) Water (75℉ or 24℃) – 68%
  • 1 1/2 teaspoons (10g) Salt – 2%
  • 1 1/2 teaspoons (2.6 g) Leaven Foods All Purpose or Wild Yeast – 0.50%

Instructions

  • Incorporate – Add the flours and water together in a bowl and mix by hand until fully incorporated-about 3 minutes.
  • Rest – Allow the dough to sit in the mixing bowl for 20 minutes.
  • Mix –  At the end of the 20 minutes add the Leaven Foods All Purpose or Leaven Foods Wild Yeast to the dough- mix for one minute using the pincer method ( https://www.youtube.com/shorts/PJ-K5J5KwIg ). Add the salt and mix for an additional 6 minutes, using the pincer method. The desired temperature of the dough at the end of the mix is 74-78℉/23-26℃.
  • Bulk Fermentation –  After mixing, transfer the dough to a lightly oiled container. Cover the container and let the dough sit at room temperature (70-75℉/21-24℃ ). Bulk ferment for 12 hours. During the first hour and a half of bulk fermentation, perform three sets of stretch and folds 30 minutes apart (How to Stretch and Fold Sourdough).
  • Shape – After the bulk fermentation is complete, take the dough out of the container and onto the counter. Pre-shape into a loose round, cover with a towel and let rest for 10 minutes. Shape the dough into a boule (Easiest way to shape a boule (round) for bread) and put into a floured proofing basket or a bowl lined with a towel dusted with flour, seam side up. Cover dough with a towel.
  • Proof – Let the dough balls proof at room temperature (70-74℉/21-23℃ ) for 4-6 hours.
  • Bake – An hour before baking, place a dutch oven in the middle rack of your oven and preheat to 475℉/246℃. When ready to bake, turn the dough out onto a square of parchment paper and score the top with an “X” (or any score you’d like) using a lame or sharp kitchen knife. Carefully lower the bread into the preheated dutch oven using the corners of the parchment paper, cover with lid and put into the oven for 30 minutes. After 30 minutes, remove the lid and let the boule bake for another 6-8 minutes or until dark golden brown. Carefully remove from the dutch oven and place on a wire rack to cool. Enjoy!

Notes

Make sure to have a container of water handy to dip your hands as you mix-this prevents the dough from sticking to your fingers too much.

  • Prep Time: 16-18 Hours
  • Cook Time: 40 Minutes

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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