Rustic White Boule

Think of dough as a living process where timing matters as much as ingredients. When you first mix flour and water, gluten strands begin forming naturally before you even add yeast. This resting period makes your dough easier to work with and gives the yeast a head start. The amount of water you use affects both texture and handling—drier doughs are forgiving and perfect for learning, while wetter doughs create those gorgeous artisan holes but require more confidence.

Your choice of yeast shapes everything that follows. Commercial yeast is predictable and works with any hydration level, fermenting quickly for same-day bread. Sourdough starter is more temperamental but adds complexity and brings its own water to the mix. Salt acts as the conductor—add it after the flour-water rest but before fermentation begins. It strengthens gluten and controls timing, giving you much more control over the process.

Gluten development can happen through mechanical action (kneading) or time and gentle folding. Traditional kneading aligns gluten strands quickly but can deflate gas bubbles formed during fermentation. Stretch-and-fold techniques work more slowly but preserve the irregular bubble structure that creates rustic, open crumb.

The key is building sufficient strength without overworking. Well-developed dough should hold its shape when formed, stretch without immediate tearing, and feel smooth yet supple. Under-developed dough spreads instead of rising; over-developed becomes tight and resistant.

Different techniques suit different hydration levels and schedules. High-hydration doughs benefit from gentle folding that preserves bubbles. Standard hydration can handle more aggressive handling. The choice affects not just texture but also baking performance—proper structure creates better oven spring and final shape.

Proper shaping creates surface tension that helps the dough maintain its form and achieve good oven spring. Too tight and the dough fights expansion; too loose and it spreads sideways instead of rising. The seam should be on the bottom to prevent splits during baking.

Final proofing develops flavor while preparing for baking. Under-proofed bread will have explosive oven spring but dense crumb; over-proofed will collapse or have poor rise. The poke test is your guide: gently poke the shaped dough—if it springs back quickly, it needs more time; if it doesn't spring back at all, it's overproofed; if it springs back slowly, it's ready.

Scoring isn't just decorative—it controls where steam escapes and directs oven spring. Score just before baking when dough is properly proofed. Steam during the first 15-20 minutes creates the glossy, crackling crust characteristic of artisan bread.