Rustic Sourdough Boule

Let's Cook

1. Step 1.

   In a large mixing bowl, combine 7.5 ounces (about 1½ cups) whole wheat flour, 2.5 ounces (about ½ cup) whole white wheat flour, and ½ cup sourdough starter. Add 1 cup lukewarm water a little at a time, stirring vigorously with a Danish dough whisk or wooden spoon until the mixture resembles stretchy porridge. Cover the bowl with a plastic bag and a dish towel, and set on a counter at room temperature (about 70°F) for 8 to 12 hours.

2. Step 2.

   In a separate bowl, combine 2 ounces (about ½ cup) rye flour, 7.5 ounces (about 1½ cups) whole wheat flour, and 1 tablespoon fine sea salt. Add 1 cup lukewarm water a little at a time, stirring until all flour is wet and the mixture is like super-sticky cookie dough. Cover with a plastic bag and dish towel, and leave on the counter for 8 to 12 hours alongside the sponge.

3. Step 3.

   After 8 to 12 hours, check the sponge for bubbles and a taffy-like stretch when stirred. In a small bowl, combine 2 to 3 tablespoons lukewarm water with a pinch of sugar. Sprinkle ¼ to ½ teaspoon active dry yeast over the water, let it sit for 5 minutes until foamy, then stir into the sponge vigorously for 1 minute. Let the sponge and yeast acclimate for 10 to 15 minutes if time allows.

4. Step 4.

   Stir the soaker flours into the sponge a portion at a time, stirring vigorously until the dough is even. Lightly flour a work surface with unbleached white bread flour. Add 2.5 ounces (½ cup) unbleached white bread flour to the dough, stirring first with a wooden spoon, then working it in by hand. Turn the dough onto the floured surface and fold it in on itself (gentle kneading) for 4 to 5 minutes until soft and pliable like an earlobe, not sticky. Clean and dry the bowl, lightly coat with ½ teaspoon extra-virgin olive oil, place the dough in the bowl, turn to coat, cover with plastic bag and towel, and let rise in a warm place (78–82°F) for 2 to 3 hours.

5. Step 5.

   While the dough rises, preheat the oven to 500°F and place a 6-quart cast-iron pot with its lid inside to heat. Line a banneton, round basket, or medium colander with a muslin or flour-sack towel, and dust with 1 teaspoon unbleached white flour.

6. Step 6.

   Turn the risen dough onto a lightly floured surface and press to deflate into a flat disk. Pleat the edges toward the center, overlapping each section like a flower. Flip the dough over and roll the edges under to form a tight, rounded boule with a stretched surface that springs back. Place the boule seam-side up in the prepared basket, pinching any gaps closed. Cover loosely with plastic bag and let rise in a warm place for 30 minutes.

7. Step 7.

   Uncover the boule. Using oven mitts, remove the hot pot (without lid) from the oven to the stovetop. Fold back the cloth and quickly flip the boule into the hot pot, right side up. Score the top with a large X or design using a paring knife. Cover with the hot lid, place in the oven, reduce heat to 450°F, and bake for 20 to 25 minutes. Remove the lid and bake for another 8 to 12 minutes until internal temperature reaches 190–210°F and the ears are browned. Scoop the bread onto a cooling rack and cool for at least 1 hour before slicing.

8. Step 8.

   For sesame crust: While the dough is rising, heat a large skillet over medium-high heat. Add 2 tablespoons brown sesame seeds, 2 tablespoons black sesame seeds, and 2 tablespoons red quinoa. Stir continuously for 3 to 4 minutes until seeds pop and smell toasty. Remove from heat and cool. Store in a jar in the refrigerator or freezer for up to 6 months.

9. Step 9.

   After forming the boule but before placing it in the basket, spread 2 tablespoons of the toasted seed mixture on a plate. Wet your hands with water and lightly moisten the top of the loaf. Press the top onto the seeds, then place the boule seed-side down into the floured basket. Proceed with the final proofing and baking as directed.