Mastering the Sourdough Boule
Making bread with wild yeast is less about following a rigid clock and more about observing the state of your dough. This method focuses on gentle strength building and a long, cold proof to develop depth and character.
Watch the temperature, not the clock.
Your starter must be doubled and bubbly before you begin, and your room temperature determines how quickly the bulk fermentation moves.
- Dutch oven with lid
- Digital kitchen scale
- Proofing basket or bowl lined with a floured towel
- Razor blade or sharp lame
- Large mixing bowl
What goes in.
- 100gactive, fed sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of kneading, you perform four sets of folds every 30 minutes. Gently grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center to build tension.
The method.
Mix the levain
Whisk your starter into the warm water until milky. Add the flour and salt, mixing by hand until no dry patches remain. Cover with a damp cloth and let rest for 30 minutes.
Develop strength
Perform four sets of stretch and folds every 30 minutes. The dough will transition from a shaggy, tearing mass to a smooth, cohesive ball that resists your pull.
Bulk rise
Leave the dough at room temperature until it has increased in volume by about 50% and shows bubbles on the surface and sides of the bowl.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a taut sphere. Flip it so the seam side is down and use your palms to drag it across the counter, tightening the outer skin.
Proof
Place the dough seam-side up into a floured proofing basket. Cover and place in the refrigerator for 12 to 16 hours.
Bake
Preheat your Dutch oven to 450°F (230°C). Score the top of the dough deeply with a razor blade. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep brown.
Other turns to take.
Seeded Boule
Fold 50g of toasted sunflower or flax seeds into the dough during the second set of stretches.
Whole Wheat Blend
Replace 100g of the bread flour with whole wheat flour for a heartier, earthier profile.
When it doesn't go to plan.
Always use a digital scale; volume measurements are too inconsistent for bread.
If the dough sticks to your hands, wet them slightly with water before handling.
Let the bread cool for at least two hours before slicing; the interior is still finishing its texture as it cools.
The ones that keep coming up.
How do I know my starter is ready?
It should double in size within 4-6 hours of feeding and pass the float test—a small spoonful dropped into water should hover near the surface.
Can I bake it without a Dutch oven?
You can, but you will need to add a pan of boiling water to the bottom of your oven to create steam, which is essential for a crisp crust.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe