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Platinum Instant Sourdough Boule

Sourdough without homemade sourdough starter sounds impossible, but this recipe and its revolutionary ingredient - Platinum Instant Sourdough Yeast - guarantees it. With dried sourdough starter mixed with high-powered yeast, this sourdough boule skips the starter without missing any flavor. For a bit of variety, we swap our round Dutch oven and boule shape for an elongated oval.
Platinum Instant Sourdough Boule
Yield 1 boule

Ingredients

  • 4 1/2 cups (572g) bread flour
  • 1 (0.63oz)package (18g) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6g) kosher salt (see note 1)
  • 1 3/4 cups (420g) warm water (105°F/41°C to 110°F/43°C)

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine flour, instant sourdough yeast, and salt. Add 1¾ cups (420g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds.
  • First rise: Cover bowl and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Then refrigerate for at least 2 hours, and up to 18 hours.
  • Line a sheet pan with parchment paper, and generously dust with bread flour.
  • Remove dough from refrigerator and turn out onto a floured surface. Gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 180 degrees and pull again; repeat until a tight, smooth, oval boule forms. Place boule seam side down on prepared pan.
  • Final rise: Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour.
    (Alternate method for overnight final rise: After placing boule on prepared pan; cover and refrigerate overnight (8-12 hours). The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)
  • When dough has 30 minutes left to rise, place a 5- to 7-quart oval enamel-coated Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).
  • Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place dough, still on parchment, in Dutch oven. Cover with lid, and place back in oven.
  • Immediately reduce oven temperature to 425°F (220°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.
    See note 2 for baking on a sheet pan.

Notes

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. Sheet pan method: Although we prefer the Dutch oven method, this recipe can be baked on a sheet pan. To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 30 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more.
 
Recipe by Bake From Scratch.