Get ready to be delighted by a soft, airy crumb, and an irresistible crunch! Your ultimate sourdough solution has arrived. Dive into Morning Dove Haven’s Myth-Buster Boule sourdough bread recipe! No more worries and time spent on preparing your starter hours in advance or wasting time and electricity preheating your oven for an hour before baking your bread. This recipe is all about maximum flavor and minimal effort. And the best part? With wholesome ingredients that benefit your health and satisfy your family’s cravings, you’ll be saving time and mental energy that truly matter. And the rise?? Prepare to be amazed!
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Lodge 6 Quart Lilac Cast Iron Enameled Dutch Oven
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Redmond Real Salt:
Silicone Bread Sling for Dutch Oven
Etekcity Food Digital Kitchen Scale:
“Mason Cash” Cream Mixing Bowl
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RICCLE UFO Wooden Bread Lame
Dough/Bowl Scraper 4 pack
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Stanley Insulated Tumbler with Lid and Straw for Water
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Morning Dove Haven's "Myth-Buster Boule" Recipe! 340 grams of water at 90-100*F. 110 grams of UNFED, cold or room temperature sourdough starter. 300 grams of All Purpose flour. 200 grams of Bread Flour. 10 grams of Salt. Bulk ferment, laminate, shape, refrigerate 12 hrs. Into COLD oven and cold dutch oven, bake 450*F 1 hour. Remove lid, bake 10 minutes at 400*F.
Lovely video. Question…why is the salt added after the fermentolyse? Why not at the beginning? I’m sure there is a chemical reason.
while am typing this, am listening to the beautiful music, I have just started my journey on pure yeast bread and pizza making,. and has changed some of my test baking going forward. thank you
Wow. This recipe/ technique really works. Love the airy crumb. And crisp crust. Been making SD for years and this is so simple !Thank you for sharing.
How much salt?
Help!!!!! After proofing for 12 hours, my bread did not come our easily. What do I do now???
I wonder is there a reason for using both all purpose and bread flour? Is there any difference if I just use all bread flour?
Im totally lost and new to bread making. I can't seem to find the recipe. Im not great at conversions, so i need to write them down and use a converter. Can you please guide me to the written recipe. Thank you so much.
I thank you
Hi, can you tell us what % of protein the all purpose flour and bread flour that you used here. I think that in the UK our flours aren’t as strong ❤
Greetings from Pacific Northwest Washington state. I lived in Homestead Florida as a kid. (Decades ago & between hurricanes!) Great video! I love the pace, tone, information & music. New sub here. 🌿🌷🌿
Wonderful video! I have been struggling with my sourdough and am looking for something that will work for me without a lot of work. You make it look so easy! Anyway, fun to watch. I especially enjoyed the Montana video- Glacier National Park is one of my favorite places!!
How much salt do you use?
What is the temperature in your room? Blessings from Trinidad and Tobago 🇹🇹 which is in the Caribbean!
I haven't seen the cold oven start before. Can you explain the reasoning behind this method? Thanks.
Where did you get that ring that you cooled the bread on
You put forth a lovely video and your music was so peaceful and relaxing while watching I feel I am in a ZEN state right now. Your sourdough Boule came out looking just perfect. I hope you get more followers also.
Be nice 👍🏼 if you had a print out of your dough recipe. 😊❤❤❤👍🏼👍🏼👍🏼
Nice picture’s 😊❤👍🏼
Looks great. Can you use just bread flour & get good results 😊❤❤❤👍🏼👍🏼👍🏼
Amazing how it turned out
Are you making strudel.?
You put black pepper in the dough? The dough looked sprinkled
How much salt do you add?
Wow thank you so much for doing everything in grams, the measuring cups in the US are smaller than the measuring cups in Europe 🤔🙄😊
Great video thanks, that's a fantastic painting your lounge 😍👏
Your recipe is very much like mine with the exception of the starter, I only use 50g with the same amount of flour. If I might make a suggestion if you don't mind, next time try lamination using water on your surface vs flour. By adding flour, you're kind of defeating the purpose of sourdough because that added flour doesn't have time to be broken down. I suggest researching the foodbod method. All stages are done in the bowl including final shaping. I understand that you enjoy the lamination and handling the dough. I see you're adding more flour to the top before baking. Maybe try rice or semolina flour. Just offering some of my own well meaning advice being a sourdough baker for the last 4 years. Your bread looks really nice.
Something else I might add, due to your weather you can reduce your starter amount to prolong bulk proof to avoid overproofed dough
Just finished watching. I fed my starter early this morning so she’s ready to go. However, I have a jar in my fridge that I was going to use for discard but I’m going to try it in this recipe.
If it’s a success, I’ll update here. If it’s a bust, you won’t hear a peep from me. I’ll be too bummed 😉
What a lovely and super informative video! I will be attempting to make this soon.
Good morning 🌞
I haven’t watched yet, coffee and critters first.
Hope you’re doing well!
I really love this video and find it to be very helpful to see your process. I also live in Florida and have been struggling with getting the bulk fermentation time right. In the video, you said you let your dough bulk ferment for about 4 hours. Is this after the stretch and fold times? I have been leaving mine for about a total of 6 hours and I think I have finally found the right amount. Thank you for your videos! I look forward to new ones!