Description
This Classic Sourdough Bread Boule is crusty on the outside, soft and chewy on the inside, and has that delightful tangy flavor unique to authentic sourdough bread. Made with a simple blend of flour, water, salt, and sourdough starter, this artisan bread is perfect for sandwiches, soups, or just slathered with butter. Baking your own boule at home is easier than you think—and incredibly satisfying!
Ingredients
Scale
- 500g (3 ⅓ cups) bread flour (or all-purpose flour)
- 350g (1 ½ cups) lukewarm water
- 100g (½ cup) active sourdough starter (100% hydration, bubbly & active)
- 10g (2 teaspoons) fine sea salt
Instructions
Step 1: Mix Dough
- In a large mixing bowl, combine bread flour, water, and sourdough starter. Stir well until fully combined.
- Cover the bowl and let rest (autolyse) for 30-45 minutes.
- Sprinkle salt over the dough, then fold and stretch dough for 1-2 minutes until salt is fully incorporated.
Step 2: Bulk Fermentation
- Let dough ferment at room temperature (72-75°F/22-24°C) for 4-6 hours, stretching and folding the dough every 30-45 minutes (4 total folds). Dough will become elastic, smooth, and bubbly.
Step 3: Shaping the Boule
- Turn dough onto a lightly floured surface.
- Gently shape dough into a tight round boule by folding edges toward the center and flipping dough seam-side down, rotating and gently pulling the dough toward you.
- Place dough into a floured banneton basket or a bowl lined with floured kitchen towel, seam-side up.
Step 4: Proofing & Refrigeration
- Cover and let proof at room temperature for 1-2 hours, until slightly puffy.
- Refrigerate dough overnight (8-12 hours) for deeper flavor.
Step 5: Baking the Bread
- Preheat oven with a Dutch oven or heavy oven-safe pot inside to 450°F (230°C) for at least 30 minutes.
- Carefully remove dough from the fridge, gently invert onto parchment paper, seam-side down. Score the surface with a sharp knife or bread lame.
- Transfer parchment and dough carefully into the preheated Dutch oven. Cover with lid.
Step 6: Bake & Cool
- Bake covered for 25 minutes, then remove the lid and bake uncovered another 20-25 minutes, until deep golden brown.
- Remove bread from oven and transfer to a wire rack to cool completely (at least 1 hour) before slicing.
Notes
- Best Flour: Bread flour provides the best results, but all-purpose flour works well too.
- No Dutch Oven? Bake on a baking stone or sheet pan, adding steam (ice cubes or water) to a pan placed on the lower oven rack.
- Storage: Store in a bread bag or airtight container for up to 3 days at room temperature. Freeze for up to 2 months.
- Best Pairing: Serve with olive oil & balsamic vinegar, butter, cheese, soups, or hearty sandwiches.
- Prep Time: 30 minutes active + overnight rest
- Cook Time: 50 minutes
- Category: Baking
- Method: Bread
- Cuisine: European / Artisan
Nutrition
- Serving Size: 1 slice (based on 12 slices per boule)
- Calories: 140 kcal
- Sugar: 0g
- Sodium: 190mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Sourdough Bread Boule