Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Most important, you need a fed, active starter. To ensure it is ready, drop a spoonful of it in a glass of water. If it floats, it’s ready: Start by weighing 300g water, 100g starter, and 10g salt. You’ll need 400g flour. You can use all bread flour of a mix of bread flour and whole wheat flour. Place a kitchen towel in a round, medium size bowl. Dust flour over the kitchen towel. Fold and shape the dough (form a round boule). Place in the medium size bowl with a kitchen towel (for fermenting). Let it rest for 60 minutes. Transfer the dough onto parchment paper. Score the bread with a sharp knife. Bring a large pot of water to a boil and keep hot until ready to use. Set aside 12 of the raspberries and cook the rest with 1/2 cup of the sugar in a small saucepan over medium-high heat until Working quickly, pick up the boule by the parchment paper edges and place it into the Dutch oven on top of the parchment. If desired, add a few ice cubes to the Dutch oven between the parchment and the wall of the Dutch oven, or spray the boule with a few spritzes of filtered water. Instructions. Preheat oven to 375°F. Cut each biscuit into 4 pieces using kitchen scissors or a knife. In a large bowl, toss biscuit pieces, pizza sauce, toppings, and ½ cup of cheese. Spoon biscuit pieces into a well greased 9×9 pan. Top with toppings. 10 am: Preheat oven to 500 degrees. Place a Dutch oven, with a lid on it, inside the oven while it preheats. 11 am: After the Dutch oven has been preheating for 1 hour, place sourdough bread dough onto parchment paper, dust with flour, and score. 12 pm: Place dough in a Dutch oven and cover with a lid. Score your sourdough with a sharp knife or double-edged razorblade. Then, transfer the loaf into the hot Dutch oven. Place the lid on and bake for 25 minutes. After 25 minutes, remove the lid and bake for 25 -30 minutes more or until desired color is reached. Remove the loaf and wrap it in a thick towel to rest. .

how to make a boule