Sourdough boule

This boule is using the Tartinr method. Stretch and fold is used for bulk fermentation

Long process

Ingredients :

100g fed bob

350ml water

500g flour

2tbs chia seeds+ 6 Tbs water

1tbs salt and 10g water

Autolyse: mix bob, water and flour. Let it autolyse for around 1-2 hours

Once done, squeeze in salt into dough and starte stretch and fold process

I have done stretch and fold for 7 times in intervals of 30mi s

After folds are done, prepare for preshaping. Flour the bench and dough and start to shape and tighten

Rest for another 30mins and do final shape

Let it proof for another 5-6 hours in a floured basket lined and flour teatowel then preheat oven to 230C

Place a parchment paper under the dough then gently place in Dutch Oven , quickly slash and cover for 20 mins

Open cover after 20mins and bake for another 20 mins until top is nicely brown