Artisan Boule and Batard (Loaf)

Makes 1 loaf (14 Slices)

Sinless Sourdough Artisan Bread, whether shaped round or oval, is not only beautiful to behold but also a joy to make. When crafted in a round shape, it is known as a boule, which means “ball” in French. This loaf features a golden-brown crust and a soft, airy interior, making it a stunning centerpiece for any dining table—perfect for entertaining family and friends.On the other hand, when shaped oval, it is referred to as a batard. This shape resembles a shorter, wider version of a baguette and is also delightful to make. Both types enhance gatherings with their delightful flavor and texture, making them excellent additions to meals.Boule sourdough, with its round form, is often easier to bake in a Dutch oven, while batards may require more attention to ensure they bake evenly due to their elongated shape.

Regardless of the shape, these artisan breads are thoughtful gifts for anyone following a low-carb diet, but their appeal extends beyond dietary preferences—friends and family will appreciate a loaf regardless of its form.Sharing this bread is a wonderful way to connect with loved ones, bringing warmth and satisfaction to any occasion. Whether you choose to create a boule or a batard, both shapes offer unique textures and flavors that will elevate your baking experience.

Equipment needed:

• Measuring Spoons
• Measuring cups
• Container with cover for preferment
• KitchenAid stand mixer with flat beater and dough hook attachments or any stand mixer with these attachments (or mix by hand).
• 10-inch diameter proofing bowl round bottom or 10-inch diameter Sourdough Banneton (to shape the round loaf)T-towel (to go inside the bowl or banneton and to cover the loaf)
• Sharp paring knife for designing the loaf (called scoring the loaf)
• 10-inch diameter Dutch Oven or clay, stone, steel pot with tight fitting lid.
• Parchment Paper (to line the Dutch oven)

Ingredients:

Preferment:

• 1 cup Sinless Sourdough Levain (active starter)
• 1 cup whole wheat flour (of choice)
• ½ cup spring water (pH 7.  Most brands are pH 7.  Some brands such as Costco Kirkland has a pH of 8.5.  Higher than 7 pH may hinder the starter’s growth.)
• 2 tbsp olive oil
• 1 tsp sugar or honey (for very low carb flours)

Wet Ingredients:

• 1 cup spring water (pH 7.  Most brands are pH 7.  Some brands such as Costco Kirkland has a pH of 8.5.  Higher than 7 pH may hinder the starter’s growth.)

Dry Ingredients:

• 1 ½ cups oat fiber
• ¾ cup vital wheat gluten
• 2 tsp salt
• 3 tablespoons of psyllium
• 2 teaspoons double acting baking powder
• 3 teaspoons SAF Red Label Instant Yeast
• 3 teaspoons sugar or honey (for proofing yeast)

The Night Before:

1. Creating Preferment:In a sterilized glass container (with lid), add preferment ingredients.  Mix well into a fluffy dough. Cover the container and set in a warm area of the kitchen.
2. After measuring 1 cup of levain from your starter jar, you need to maintain your starter left in the jar:
3. Maintaining Your Starter:  After using 1 cup of your starter, you should have left about 1/4 amount in the glass jar.  Transfer this ¼ amount to a clean, sterilized jar.  Add 1 tablespoon of oat fiber to the jar. Add 1 tablespoon of vital wheat gluten to the jar. Pour 2 tablespoons of spring water into the jar. Using your jar spatula or chopstick, mix these ingredients together until they form a thick, pancake-like mixture.
4. Mix back and forth in a vertical direction, then pull up the mixture from the bottom and fold it over the top, and mix in circles.  This mixing process adds air to your starter to help it begin a new fermentation.
5. Put the lid loosely on the jar.
6. Place the jar back in a warm area of your kitchen.

Baking Day:

*The recipe calls for SAF Instant Dried Yeast, allowing you to add the dried yeast along with sugar or honey directly into the mixing bowl with the other ingredients. However, you can also proof the yeast in advance if you prefer this method; I personally enjoy proofing the yeast beforehand, as the sweet aroma enhances the baking experience. To do this, heat a cup of spring water in the microwave for 30 to 40 seconds (depending on how hot it gets), then add the yeast and sugar or honey. Let it sit until a dome of foam forms, indicating that it’s ready to use. Add it to the mixer bowl after the preferment, and before the dry ingredients.

Shaggy Dough:

1. Combine wet ingredients and then dry ingredients into your stand mixer bowl with a flat beater.
2. Mix on low until they form a shaggy dough. Keep in mind that different varieties of wheat flour require varying amounts of spring water. Begin with one cup of water, then gradually add one tablespoon at a time. Continue this process until all the dry ingredients have incorporated and the dough becomes cohesive, sticky, and no longer crumbly.
3. Turn off the machine.
4. Using your hand pull the mixture into a ball.
5. Let shaggy dough rest for 30 minutes (autolyze).
6. (This resting time allows the ingredients to bind together, to activate the gluten and instant yeast.)
7. Remove the flat beater and replace with a dough hook attachment
8. A stand mixer is highly recommended.

Extended Kneading:

9. To knead the dough, start by setting your stand mixer to low and knead for 1 minute.
10. After that, increase the speed to #3 for 1 minute, then to #4 and let the dough mix for an additional 4 to 5 minutes.
11. After a total of 6 minutes, remove the dough from the mixer and shape it into a ball.
12. Gently stretch the top of the ball; if it cracks, return it to the mixer and knead for another 2 minutes.
13. Check again—the dough is ready when you can gently stretch the top without it breaking apart.
14. The total kneading time should be between 6 to 8 minutes on speed #4.

Hand Kneading:

Kneading by hand is not recommended because it requires at least 15 minutes of intense effort, and there is a chance that the dough may be under-kneaded, which can lead to it breaking during shaping and ultimately affect oven spring. To knead low-carb sourdough by hand, hold the dough in one hand and use the heel of the other hand to push it away from you, then pull it back. Rotate the dough slightly and repeat this push-and-pull motion for several minutes until it becomes smooth and elastic.

Shaping The Dough:

15. To prepare the proofing basket, use a banneton or a regular bowl with a round bottom lined with a clean tea towel.
14.Lightly dust the inside of the banneton or the tea towel with wheat flour to prevent sticking during proofing. If using a tea towel, dust the sides as well, as you’ll fold it over the dough.
15.After the dough has finished its bulk fermentation in the stand mixer, gently remove it and place it on a clean, smooth surface. It should already be in a rough ball shape.
16.For the final shaping, use both hands to rotate the dough ball in a circular motion on the surface to create surface tension and achieve a round shape (or oval shape).
17.Aim for a perfectly round ball (or oval shape), as this initial shaping is crucial for the final loaf’s appearance.
18.To build tension on the surface, gently stretch the top of the ball downward with one hand and tuck this stretched portion underneath.
19.Rotate slightly and repeat this process. If the dough cracks at the top, it needs more kneading in the stand mixer for another minute or two.
20.Continue this stretching and tucking motion 4 to 6 times around the entire ball, being gentle to avoid tearing.
21.This process creates tension on the top surface of the loaf, which is crucial for helping it rise and form an “ear” during baking—a raised ridge along the score line. The surface tension allows the dough to expand upward rather than outward during baking.
22.Gently place the shaped dough ball into your prepared banneton or bowl with the top side facing down so that the bottom of the loaf faces up.
23.Pinch together any seams on the now-exposed bottom to create a smooth, sealed surface that will become the bottom of your baked loaf.

Bulk Fermentation:

24.If using a tea towel, gently fold the floured edges over the dough to protect it and help maintain its shape during proofing. Let the dough proof for 2 hour (3 to 4 hours if using Einkorn wheat). If using a proofing mat, set it to the lowest temperature.

Ready to Bake:

25.Preheat Oven:.
26.Preheat oven to 450°F (218°C).
27.Place the Dutch Oven in the oven to also preheat.
28.Preheat the Dutch Oven for 30 minutes.

Score The Bread:

29.Transfer the dough (smooth side up) to a piece of parchment large enough to fit into the Dutch oven.
30.Dust the top and sides of the loaf with a little flour.
31.Smooth out the flour to make sure there are no flour chunks on the loaf.
32.Using a sharp paring knife, score the bread by cutting a half circle at a 45 degree angle across one side of the loaf about a ¼-inch thick. Like a smile.
33.Add more creative cuts if desired.

Baking:

34.When ready to bake, using oven mitts, carefully remove the Dutch oven from the oven. Remove the lid.
35.Transfer the dough on the parchment to the Dutch oven. Close the lid.
36.Be careful not to touch the hot Dutch oven with your hands.
37.Place the Dutch oven into the oven.
38.Bake for 40 minutes with the lid on. Use a timer.
39.After this time, open the oven and remove the lid of the Dutch oven.
40.Bake for another 5 to 6 minutes until the bread turns golden.
41.Remove the Dutch oven from the oven.
42.Immediately pull the bread out of the Dutch oven.
43.Allow the bread to cool completely on a cooling rack before slicing.
44.The loaf always slices better the next day.