Au Levain Boule de Citrouille

A cute little sourdough round deserves a fancy little name!  I’m quite certain Google Translate didn’t grasp the concept I was going for … but it sounds cool, so I’m going with it.  This hearty sourdough isn’t hard to make but a good boule takes time, so making the loaf the night before and letting it rise slowly all the next day is key.  It makes a lovely presentation for your holiday table.

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Au Levain Boule de Citrouille

Difficulty: Easy Prep Time 20 min Cook Time 45 min Total Time 1 hr 5 mins

Servings: 12

Ingredients

Servings

• 5 cups Whole Grain Flour
• 0.5 cups Vital Wheat Gluten (Optional, but recomended)
• 1 cup Sourdough Starter
• 2 cups Water
• 1.5 tablespoon Salt
• 0.25 cups Olive Oil

Instructions

1. Combine ingredients in a large bowl until the dough comes together then kneed for at least five minutes.
   
2. Dust lightly with flour and place in an oiled deep cast iron pan. Cut three long pieces of bakers twine so that you can wrap them each around the circle of dough. Tie each underneath but not too tight that the bread will be unable to rise. Trim the excess twine.
   
3. Take a sharp knife and make a slit in between each section of twine. Cover with plastic wrap and place in a dry place over night or until the dough has doubled in size.
   
4. Brush with an egg wash (optional) and bake at 350° oven for 45 minutes.
   
5. Cut and remove the string before serving. Decorate with sprig of rosemary or cinnamon bark.