Sourdough Boule Basics
Working with sourdough is less about rigid timing and more about reading the dough’s activity. When the surface shows small, irregular bubbles and the dough feels aerated and soft, it is ready to be shaped.
Temperature dictates the pace.
Your kitchen temperature will change how fast the dough ferments; a cooler room will require more time, while a warm room will move the process along quickly.
- Digital kitchen scale
- Large mixing bowl
- Dutch oven
- Proofing basket or bowl lined with a floured linen towel
- Razor blade or sharp lame
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of traditional kneading, you perform a series of stretches and folds every thirty minutes for the first two hours. This aligns the gluten without deflating the gas building inside.
The method.
Mix the leaven
Whisk the starter and warm water in a bowl until milky. Add flour and salt, mixing by hand until no dry bits remain. Cover and let sit for 30 minutes.
Stretch and fold
Grab an edge of the dough, pull it upward, and fold it over to the center. Rotate the bowl and repeat four times. Do this four times, spaced 30 minutes apart.
Bulk ferment
Let the dough sit at room temperature until it has grown in size by about 50 percent and shows bubbles on the surface.
Shape
Turn the dough onto a floured surface. Fold the edges into the center to create a round, then flip it over and pull it toward you against the counter to create surface tension.
Final proof
Place the dough seam-side up in a floured basket. Cover and refrigerate for 12 to 16 hours.
Score and bake
Preheat your Dutch oven at 450°F (230°C). Turn the dough onto parchment, score the top with a blade, and bake covered for 20 minutes, then uncovered for 25 minutes until deep brown.
Other turns to take.
Seeded Boule
Add 50g of toasted sunflower or flax seeds during the final stretch and fold.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
Always use a scale; volume measurements are too inaccurate for bread hydration.
If the dough sticks to your hands, dampen them with water before handling.
Let the loaf cool on a wire rack for at least one hour; slicing too early leaves the center gummy.
The ones that keep coming up.
How do I know if my starter is ready?
The starter should double in volume within 4 to 6 hours of being fed and have a mild, yeasty aroma.
Can I skip the overnight refrigeration?
You can proof at room temperature, but cold fermentation develops a sharper flavor and makes the dough much easier to score.
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