This is my first attempt at making sourdough bread with my new starter Rosebud and it turned out beautifully. I did have a picture to go by and it looks very similar to my bread. The top was rounded just a little bit more than mine. This is a recipe from King Arthur Flour (KAF) and you will see their name occasionally as I continue to bake new recipes using sourdough. See also Sourdough Pancakes for 2 recipes to use the excess starter. Thanks to Selma for bringing me back to the wonderful world of sourdough baking 🙂
So, what is a boule? It is a French word for “ball” and is a traditional shape of bread found in France. Wikipedia says it resembles a squashed ball. Well, mine certainly looked like that. The name of this bread is the reason a bread baker is referred to as a “boulanger” in French and a bread bakery a “boulangerie.”
Sourdough Boule with Oats, Sunflower and Flax Seeds
- 1 cup sourdough starter, fed and ready to use
- 1-1/4 cups lukewarm water, divided
- 3-1/2 cups AP flour or a European-Style Artisan Bread Flour
- 1 cup old-fashioned rolled oats or for best flavor use malted wheat flakes (I did not have those)
- 1/2 cup sunflower seeds
- 2 tsp. salt
- 1-1/2 tsp. instant yeast
- whole flax seeds, regular or golden (regular shows up better) for topping
In a large mixing bowl (you can use your stand mixer or bread machine), combine the sourdough starter, 1 cup of the water and mix until combined.
Add the remaining ingredients (except flax seeds) and mix and knead by whatever method you prefer. Add the extra water if you need it to achieve a soft dough.
Cover the dough and let it rise until it’s almost doubled, about 1 to 1-1/2 hours. Whenever I make bread I turn the light on in my oven and let the dough rise inside the oven as it is a little warmer in there.
Turn the dough out on a greased work surface and gently fold it over a few times. Shape into a large round loaf. Grease a Dutch oven or baking crock and place the dough inside. I have a nice Emile Henry artisan pot that works beautifully for this type of recipe. Let the bread rise until it’s very puffy, about 2 hours.
Just before baking, spray the loaf with water and sprinkle with the flax seeds. Use a lame, I have a beautiful walnut lame, or a very sharp knife to make several slashes across the top of the loaf. Place the covered pot into a cold oven and set it to 450°F and turn the oven on. Bake for about 35 minutes; uncover and bake another 10 minutes or so until the bread has a deep golden color.
Turn out on a rack and allow to cool.
Oops! I forgot to include these pictures – the inside is just as pretty as the outside 🙂