Boule literally means “ball,” and indeed these loaves are golden spheres of yummy goodness.
INGREDIENTS | YIELDS 2 LOAVES
- 1 cup Sourdough Starter
- 1 cup water
- 1¾ teaspoons active dry yeast (1 package)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 3–4 cups bread flour
- 2 tablespoons cornmeal
To make the sponge, combine starter, ½ cup water, and yeast. Stir to dissolve and let stand 5 minutes. Add all-purpose flour and beat 1 minute. Cover and let stand at room temperature 8–12 hours.
Add to the sponge ½ cup water, salt, and enough bread flour to make a soft dough. Turn out onto a floured work surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 1½ hours.
Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface and divide into 2 equal portions. Roll into balls and place on prepared pan, seam-side down. Dust generously with flour, cover again with plastic, and rise until doubled, about 30 minutes. Preheat oven to 475°F.
Using a serrated knife, slice decorative slash marks into the surface of the dough, about ½″ deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack.