Rustic Sourdough Boule
A good loaf starts the night before. You are looking for a fermented dough that feels like a heavy pillow under your hands, full of air and ready to spring in the heat of a Dutch oven.
The starter is the engine.
Your starter must be fed 4 to 8 hours before mixing and should have doubled in volume. If it is sluggish, wait; the fermentation cannot be rushed.
- large mixing bowl
- digital kitchen scale
- dutch oven with lid
- banneton or linen-lined bowl
- lame or sharp razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gstrong bread flour
- 10gfine sea salt
Developing structure without bruising
Instead of kneading, grab the edge of the dough, stretch it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat four times to build tension.
The method.
Mix the dough
Whisk your starter and water until milky. Add flour and salt, mixing by hand until a shaggy, uneven mass forms. Cover with a damp cloth for 30 minutes.
Strengthen
Perform four sets of folds, spaced 30 minutes apart. The dough will shift from a sticky mess to a smooth, cohesive ball.
Bulk ferment
Let the dough sit at room temperature until it has grown by about 50 percent and shows small bubbles on the surface.
Shape
Turn the dough onto a light flour surface. Fold the edges into the center to create a taut round. Place it seam-side up into a floured banneton.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slows the yeast and deepens the flavor.
Bake
Preheat your Dutch oven to 450°F (230°C). Score the top of the dough with a deep, swift cut. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is a dark, burnt-sienna brown.
Other turns to take.
Seeded Loaf
Fold in 50g of toasted sunflower or pumpkin seeds during the final stretch-and-fold.
Whole Wheat Blend
Substitute 100g of bread flour with high-quality whole wheat flour for a nuttier aroma.
When it doesn't go to plan.
Do not slice the bread while it is hot; the interior will turn gummy. Let it cool on a wire rack for at least two hours.
If your kitchen is cold, fermentation will take longer. Use the visual cues of volume and bubbles rather than the clock.
Use a heavy hand with rice flour in your proofing basket; it prevents the dough from sticking when you invert it into the hot pot.
The ones that keep coming up.
How do I know my starter is ready?
Take a teaspoon of starter and drop it into a glass of water. If it floats, it has enough gas trapped inside to leaven the bread.
Why did my loaf spread flat?
Likely over-fermentation. If the dough feels slack and runny before it even hits the oven, shorten the bulk fermentation time next time.
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