Sourdough Boule Technique
A well-executed sourdough loaf is defined by a rhythmic fermentation process. Master the tension of the dough during shaping, and you will achieve an open crumb encased in a dark, crackling crust.
Read the dough, not the recipe
Your starter must be active and bubbly before you begin. Temperature in your kitchen dictates the speed of the rise; cooler rooms require longer proofing times.
- Digital scale
- Large glass mixing bowl
- Dough scraper
- Proofing basket (banneton) or bowl lined with a floured linen
- Dutch oven with lid
- Lame or sharp razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Coil folds for tension
Instead of kneading, lift the dough from the center, let the ends tuck underneath, and repeat on all four sides. This organizes the gluten strands into a structured web without tearing them.
The method.
Mix and autolyse
Whisk your starter into the water, then add flour and salt. Mix until no dry flour remains and let it rest, covered, for 30 minutes.
Bulk fermentation
Perform four sets of coil folds every 30 minutes. The dough should feel airy and hold its shape slightly when the folds are complete.
Bench rest and shape
Turn the dough onto a floured surface. Fold the edges into the center to create a tight ball. Flip it so the seam is down and drag it across 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 500°F (260°C). Score the top of the dough with a deep, swift cut. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deeply bronzed.
Other turns to take.
Seeded Boule
Fold 50g of toasted sunflower or flax seeds into the dough during the second set of folds.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat flour for a more robust, earthy profile.
When it doesn't go to plan.
Use a dark, heavy Dutch oven to retain heat, which helps with the initial spring of the loaf.
Do not slice the bread until it has cooled completely for at least two hours; cutting early traps moisture and results in a gummy texture.
If the dough sticks to your hands, dampen them slightly with water before handling.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in volume within 4 to 6 hours of feeding and look frothy with visible bubbles throughout.
Can I skip the overnight refrigeration?
The cold rest is essential for flavor development and makes the dough easier to score before baking.
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