Sourdough Boule with Mayonnaise Crust

1.In a large mixing bowl, combine 500g of bread flour and 300g of water. Mix until no dry flour remains. Cover and let it rest for 30 minutes to allow the flour to hydrate (autolyse).

2.Add 100g of active sourdough starter and 10g of salt to the dough. Mix until well incorporated. The dough will be sticky at this stage.

3.Perform a series of stretch and folds every 30 minutes over the next 2 hours. To do this, grab one side of the dough, stretch it upwards, and fold it over the top. Rotate the bowl 90 degrees and repeat until all sides have been stretched and folded.

4.After the final stretch and fold, cover the bowl and let the dough rise at room temperature until it has doubled in size, about 4-6 hours depending on the ambient temperature.

5.Once the dough has doubled, gently turn it out onto a lightly floured surface. Shape it into a round boule by folding the edges into the center and then flipping it over, using your hands to create surface tension by pulling the dough towards you.

6.Line a proofing basket or bowl with a clean kitchen towel and dust it generously with flour. Place the shaped dough seam side up into the basket. Cover and let it proof for 2-3 hours at room temperature, or refrigerate overnight for a longer, slower fermentation.

7.Preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat for at least 30 minutes.

8.In a small bowl, mix 50g of mayonnaise with 1 tablespoon of olive oil until smooth. Set aside.

9.When ready to bake, carefully remove the hot Dutch oven from the oven. Gently turn the dough out onto a piece of parchment paper, seam side down. Brush the entire surface of the dough with the mayonnaise mixture, ensuring an even coat.

10.Sprinkle 1 tablespoon of cornmeal over the mayonnaise-coated dough for added texture.

11.Using a sharp knife or lame, score the top of the dough with a few slashes to allow it to expand during baking.

12.Carefully place the dough, along with the parchment paper, into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

13.After 20 minutes, remove the lid and continue baking for an additional 25-30 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

14.Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.