Classic Sourdough Boule
The rhythm of sourdough is built on watching the dough instead of the clock. This process relies on minimal ingredients to create a loaf with a sharp, complex character.
Know your starter's peak
Your starter must be bubbly and doubled in volume within 4-6 hours of feeding. If it is sluggish, your bread will be dense.
- Dutch oven with lid
- Digital scale
- Proofing basket (banneton)
- Lame or razor blade
- Bench scraper
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Building Structure Without Tearing
Instead of aggressive kneading, lift the dough from the center, let the ends tuck underneath, and repeat on all four sides. This layers tension into the dough while keeping the gas bubbles intact.
The method.
Mix the dough
Whisk the starter into the water until milky. Add the flour and salt. Mix by hand until a shaggy, hydrated mass forms.
Bulk fermentation
Cover and let rest. Perform four sets of coil folds every 30 minutes. Let the dough sit undisturbed until it has grown by 50% and shows bubbles on the surface.
Shape the boule
Turn the dough onto a floured surface. Fold the edges into the center to create a tight round. Flip it so the seam is down and drag it across the counter to create surface tension.
Cold proof
Place the dough seam-side up in a floured proofing basket. Cover and refrigerate for 12 to 18 hours. This slows the yeast and develops the flavor.
Score and bake
Preheat your Dutch oven at 450°F (230°C). Turn the dough onto parchment, score a deep line across the top, and drop into the hot pot. Bake covered for 20 minutes, then uncovered for 25 minutes until the crust is mahogany.
Other turns to take.
Seeded Boule
Fold 50g of toasted sunflower or flax seeds into the dough during the second coil fold.
Whole Wheat Blend
Replace 100g of the bread flour with whole wheat flour for a nuttier, heartier crumb.
When it doesn't go to plan.
Use filtered or bottled water if your tap water is heavily chlorinated, as chlorine can inhibit the wild yeast.
If the dough sticks to the banneton, you aren't using enough rice flour for dusting.
Wait at least two hours before slicing; cutting into a hot loaf releases steam and turns the inside gummy.
The ones that keep coming up.
How do I know if my bulk fermentation is finished?
Look for a slight jiggle in the bowl and a rounded edge where the dough meets the glass. It should look aerated, not flat.
Can I bake this if I don't have a Dutch oven?
Yes, but use a baking stone and a tray of boiling water on the bottom rack to create the necessary steam.
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