Recipes
Aran Goyoaga's Quick Crusty Boule
Makes one boule
I love sourdough boules, but sometimes you just need to speed things up. This boule made with baker’s yeast is quick to assemble and bake, allowing you to have fresh crusty bread in just a couple of hours. It is also very versatile—you can add herbs, cheese, and other savory additions to create more texture and flavor.
Ingredients
- 2 cups (455 grams) filtered water, heated to 105 degrees F
- 2 teaspoons (8 grams) active dry yeast
- 2 tablespoons (20 grams) psyllium husk powder
- 4 teaspoons (10 grams) flaxseed meal
- 1 tablespoon apple cider vinegar
- ¾ cup (105 grams) sorghum flour
- ¾ cup (105 grams) superfine brown rice flour
- ⅔ cup (90 grams) light buckwheat flour, plus more for dusting
- ⅔ cup (80 grams) tapioca starch
- ½ cup (80 grams) potato starch
- 1½ teaspoons kosher salt
Method
- In a medium bowl, whisk together the water and yeast. Proof until the yeast bubbles and a thin layer of foam forms on top, about 10 minutes. Whisk in the psyllium powder, flaxseed, and vinegar. Let the mixture gel for 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the three flours, both starches, and salt. Add the psyllium gel and mix on medium speed until the dough is smooth, about 3 minutes. Alternatively, you can mix the dough by hand in a large bowl.
- Turn the dough out onto a work surface and shape it into a ball. Dust a proofing basket with buckwheat flour, place the dough seam side up inside, cover with a clean kitchen towel, and proof for 30 minutes, or until doubled.
- Meanwhile, put a cast-iron Dutch oven in the oven and pre-heat to 450 degrees F. When the dough is ready, place it in the Dutch oven and score the top with a sharp knife or lame.
- Cover the pot with its lid and bake for 45 minutes. Remove the lid and continue baking for another 45 minutes. Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing. Store the bread wrapped in parchment paper for 2 days. It can also be tightly wrapped and frozen whole or sliced for up to 3 months.
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Copyright 2021 by Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille Bakes Simple by permission of Sasquatch Books.Links
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