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Ingredients
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Levain (starter build)
Dough
Finishing & serving
Method
Levain (starter build)
- 1
Dough
- 2
Autolyse
In a large mixing bowl, combine 450 g all-purpose flour, 50 g whole wheat flour, 8 g mesquite powder and 350 g water. Mix until there are no dry patches and the dough is shaggy. Cover and let rest for 30–60 minutes. This hydrates the flour and helps gluten development.
- 3
Add levain and salt
After autolyse, add 160 g active levain and 10 g fine sea salt. Pinch and fold the dough to incorporate, then use a brief 3–4 minute slap-and-fold (or 2 minutes in a stand mixer on low) to bring the dough together. The dough will be tacky but cohesive.
- 4
Bulk fermentation and stretch & folds
Place the dough in a lightly oiled bowl and cover. Perform four sets of stretch-and-folds at 30-minute intervals during the first 2 hours: reach under one side of the dough, stretch it up and fold it over, rotate the bowl and repeat four times per set. After the final set, let the dough rest undisturbed until it has expanded about 30–50% and shows bubbles at the surface. Total bulk fermentation should take about 3–4 hours at room temperature (22–24°C); timing will vary with starter strength and temperature.
- 5
Pre-shape
Turn the dough out onto a lightly floured surface. With lightly floured hands, gently bench rest and pre-shape into a loose round by folding edges into the center to build surface tension. Rest 20 minutes, uncovered or lightly covered.
- 6
Final shape (boule)
After bench rest, tighten the shape by cupping the dough and rotating it on the work surface while pulling it toward you to build tension on the surface. Create a smooth, tight boule with a seam on the bottom.
- 7
Proof
Place the shaped boule seam-side up in a well-floured banneton or bowl lined with a well-floured towel. Cover and refrigerate for an overnight cold proof (10–14 hours) for better flavor and easier scoring. Alternatively, proof at room temperature for 2–3 hours until puffy and passing the poke test.
- 8
Preheat oven and dutch oven
Place a Dutch oven (10–12 inch) with its lid in the oven and preheat to 250°C (480°F) for at least 45 minutes before baking. Using a very hot Dutch oven gives best oven spring and crust.
- 9
Score and bake
When ready to bake, carefully invert the proofed boule onto a piece of parchment, seam-side down. Score the top with a lame or sharp razor (a single 2–3 cm ear-style slash or a cross). Transfer the boule on the parchment into the preheated Dutch oven, cover, and reduce oven temperature to 230°C (450°F). Bake covered for 20 minutes to trap steam, then remove the lid and bake for an additional 18–25 minutes until deep golden-brown and the internal temperature reaches about 98–99°C (210–212°F). Total bake time ~38–45 minutes.
- 10
Cool
Carefully remove the bread from the Dutch oven and transfer to a cooling rack. Allow the boule to cool at least 1–2 hours (preferably 2) before slicing so the crumb sets and flavor develops.
Finishing & serving
- 11
Serve with cultured butter
Slice the cooled boule with a serrated knife. Serve warm or at room temperature with softened cultured butter. Optionally sprinkle a tiny pinch (about 1 tsp distributed) of mesquite-smoked flaky sea salt over the butter for a smoky-sweet finish that echoes the mesquite in the dough.