🌾 Sourdough Version
A sourdough boule taken through a baking soda bath before baking, finished with butter and Maldon salt. Inspired by Candi Brown-McGriff. Pretzel crust outside, open sourdough crumb inside.
Method
1. Mix & Fermentolyse (1 hr rest)
Dissolve 165g active starter into 400g water. Add both flours (325g KA bread + 325g Kirkland AP). Mix 7 min with a clawing motion until shaggy. Cover, rest 1 hour.
2. Add Salt (30 min rest)
Sprinkle 15g fine sea salt over dough, dimple in. Use the Rubaud method for 2–3 minutes. Cover, rest 30 minutes.
3. Build Strength
10 slap-and-folds on the counter, return to bowl. Two sets of stretch-and-folds, 30 min apart. Dough should feel smooth and slightly elastic.
4. Bulk Fermentation (3–6 hr at 78°F)
Watch for a 75% rise — not a full double. Smooth and domed on top, increased in volume by about 75%, finger indent springs back slowly. At this lower hydration the dough won't get jiggly or foamy. Trust the volume increase, not surface bubbles.
5. Pre-shape, Shape, Cold Retard
Pre-shape, rest 15 min. Laminate and shape into a tight boule. Into a floured banneton seam-side up. Refrigerate 12–16 hours covered.
⚠️ The Alkaline Bath — Move Carefully
Boiling baking soda water will bleach fabric and irritate skin. Wear long sleeves, keep a towel nearby, and clear the kitchen of kids and pets for this step.
6. The Bath (60 sec total)
Boil 5 qt water. Preheat Dutch oven (lid on) at 450°F for 30+ min. Slowly add ½ cup baking soda — let foam settle. Score the chilled loaf, lower in on parchment. Boil 30 sec per side. Lift out.
7. Bake (55–60 min covered)
Drop 4-5 ice cubes around the parchment liner in the preheated Dutch oven (not under the loaf). Lower the boiled loaf on its bread sling onto the liner. Cover. Bake 30 min, rotate 180°, continue covered another 25 min until 205–210°F internal. Don't trust color — verify with a thermometer.
8. Butter and Salt the Crust
Pull onto a wire rack. Brush hot loaf with melted butter. Sprinkle Maldon flake salt while butter is still wet. Cool 1 hour minimum before slicing.
Ingredients
The Dough
165gactive sourdough starter (100% hydration)
400gwater (room temp)
325gKing Arthur bread flour
325gKirkland all-purpose flour
15gfine sea salt
The Bath
4.7Lwater (5 quarts)
120gbaking soda (½ cup)
The Finish
28gunsalted butter, melted (2 tbsp)
3gMaldon flake sea salt (1 tsp)
Baker's Math
Total Flour650g
Hydration66%
Inoculation25%
Salt2.3%
Storage
Room Temp: 2–3 days, paper bag or cloth.
Fridge: Not recommended — softens crust.
Freezer: Up to 3 months. Slice first.
Refresh: Toast slices, or warm whole loaf at 350°F for 8–10 min.
Nutrition (per slice, 70g)
Calories180
Carbs33g
Protein6g
Fat2g
Fiber1g
Sodium510mg
FAQ
Crust looks pale after the boil?
Bath wasn't fully alkaline. Use ½ cup (120g) baking soda in 5 qt water and wait for the foam to settle. For a darker crust, bake the baking soda first at 250°F for 1 hour to convert it to sodium carbonate.
Dough won't hold its shape after retard?
Either bulk pushed too far (target 75% rise, not full double) or shape was too loose. Shape with intentional tension and trust the cold retard to firm everything up.
Can I skip the cold retard?
Possible but harder. Proof to slightly underproofed at room temp, then chill 1 hour minimum before boiling. Flavor won't be as deep.