Baking Sourdough Boules
A good sourdough is defined by patience rather than complex ingredients. Focus on the feel of the dough as it transitions from a shaggy mass to a smooth, elastic skin.
Readiness is the secret ingredient
Ensure your starter is at its peak activity—bubbly and doubled in volume—before mixing. If the starter hasn't peaked, your fermentation will be sluggish.
- Dutch oven with lid
- Digital kitchen scale
- Proofing basket or bowl with a tea towel
- Razor blade or sharp knife
- Bench scraper
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Building strength without exhausting the dough
Instead of kneading, lift the dough from the center, let it fold under itself, and repeat on all four sides. This organizes the gluten strands gently, preserving the gas trapped inside.
The method.
Mix and autolyse
Whisk your starter into the water until milky. Add the flour and salt. Mix until no dry flour remains. Let it sit covered for 30 minutes.
Bulk fermentation
Perform four sets of coil folds, spaced 30 minutes apart. The dough should feel puffy and show bubbles on the surface.
Shape
Turn the dough onto a clean surface. Gently pull the edges toward the center to create tension, then flip it over and drag it toward you to tighten the skin. Place it seam-side up in a floured basket.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slow chill develops the character of the grain.
Bake
Preheat your Dutch oven inside the oven at 475°F (245°C). Turn the dough onto parchment, score the top with a razor, and place inside. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep brown.
Other turns to take.
Seeded Boule
Fold 50g of toasted sunflower or sesame seeds into the dough during the final coil fold.
Whole Wheat Blend
Substitute 100g of the bread flour with stone-ground whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
Use a glass jar for your starter so you can easily see the bubbles and growth levels.
If the dough sticks to your hands during folding, wet them with water to create a slick barrier.
Let the boule cool on a wire rack for at least two hours; cutting into it too soon ruins the interior texture.
The ones that keep coming up.
How do I know when the bulk fermentation is finished?
The dough should increase in volume by about 50% and look jiggly when you shake the bowl.
Why did my loaf spread flat in the oven?
Usually, this means it was over-proofed or the dough lacked tension during the shaping phase.
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