Recipes

Classic Sourdough Boule

September 25, 2026

A crusty artisan loaf with a deep golden-brown blistered crust, open irregular crumb, and classic sourdough tang.

Ingredients (makes 1 large boule)

100 g active sourdough starter (100% hydration, fed and peaked)
350–375 g water (room temperature; start with 350 g)
500 g bread flour (or 400 g bread flour + 100 g whole wheat for more flavor)
10 g fine sea salt

Instructions

Mix
In a large bowl, mix the starter and water until mostly dissolved. Add the flour and mix until no dry flour remains. Cover and rest 30–60 minutes (autolyse).
Add the salt and pinch/squeeze it into the dough until fully incorporated. The dough will be sticky.
Bulk Fermentation
Over the next 3–5 hours (depending on temperature), perform 3–4 sets of stretch-and-folds every 30–45 minutes:
Wet your hands, stretch one side of the dough up and fold it over the center. Turn the bowl and repeat on all four sides.
After the last fold, let the dough rest until it has increased in volume by about 50–75%, looks airy, and shows bubbles on the surface. Ideal dough temperature is around 75–78°F (24–26°C).
Pre-shape & Bench Rest
Gently tip the dough onto a lightly floured surface. Shape into a loose round. Cover and rest 20–30 minutes.
Final Shape
Shape into a tight boule. Place seam-side up in a floured banneton or towel-lined bowl.
Proof:
- Room temperature: 1–3 hours until it passes the poke test (springs back slowly).
- Or cold proof in the fridge: 8–16 hours (recommended for better flavor and easier scoring).
Bake
Preheat a Dutch oven at 450–475°F (230–245°C) for at least 30–45 minutes.
Turn the dough out onto parchment, score deeply with a sharp blade or lame.
Bake covered for 20–25 minutes, then uncover and bake another 20–25 minutes until deep golden-brown and the internal temperature reaches 205–210°F (96–99°C).
Cool
Cool completely on a wire rack for at least 1–2 hours before slicing so the crumb sets properly.