Classic Sourdough Boule

Learn how to make a classic sourdough boule at home! This basic bread recipe comes with easy step-by-step instructions and it uses simple pantry ingredients. Soft, moist, and springy- this beautifully round, artisan loaf of sourdough will leave you feeling like a professional baker!

Bread making is a true art.

Making the perfect loaf of bread takes time, patience, and careful attention to detail.

The prettiest loaves also require the most loving, gentle, and tenderest hands to carefully mold them into their proper design.

And, as I so often make, shape, and mold loaves of bread I am reminded of the greatness of our God.

A God who created, shaped, and molded all of creation.

“In his [God’s] hand is the life of every creature and the breath of all mankind.”

-Job 12:10 (NIV)

He is a God who is infinitely greater and more powerful than we can even begin to imagine. Simultaneously, He is a gentle and loving God to all who call upon His name.

So, my dear friend, as you carefully make, shape, and mold beautiful loaves of bread, I pray that it would you remind you of our loving, gentle, and great God- the God who created you and all that you love.

Happy baking! <3

Tips

How to do a stretch and fold

A crucial part in bread making is the building up and strengthening of the gluten in the flour.

Gluten is a protein that’s responsible for helping the dough to maintain it’s shape, to rise during baking, and to develop air bubbles within the bread. Without the presence of gluten (or a gluten substitute), bread would be flat, dense, and chewy. (See more here.)

And, to get the most out of the gluten it must first be strengthened within the dough. This is commonly done by kneading or undergoing a series of stretch-and-folds.

I find that doing a series of stretch-and-folds produces the best results in sourdough bread. Which is what I recommend for this recipe.

Alternatively, the bread can be kneaded by hand for 30 minutes or in a KitchenAid stand mixer for 10 minutes.

To complete one-stretch and-fold, first begin by uncovering your dough in the mixing bowl.

With wet hands (to keep the dough from sticking), grab one end of the dough and stretch it up as far as it can go.

Then, fold the edge of the dough back into the center and press it down.

Next, turn the bowl 90° and repeat. Do this 3 more times. Once you are finished, all four sides of the dough should have been stretched, folded, and pressed back into place.

Congrats! You have successfully completed one round of stretch-and-folds.

Note: your dough may look slightly more “round” after a series of stretch-and-folds. At the end of all 5 series of recommended stretch and folds, the dough should form a soft “ball”.

How to shape a classic sourdough boule

Shaping the dough before it’s cold ferment is one of the most beautiful steps of this classic sourdough boule recipe.

This step helps the dough to form it’s lovely round shape that we are aspiring for after baking.

In order to shape the dough, first begin by rolling it out onto a clean, dry work surface.

Spread the dough into a ~5×7 inch rectangle.

Start with one of the shorter edges of the dough. Grab this edge of the dough and gently stretch it until it is long enough for it to be placed back into the center. Then, gently press it into place.

Next, take one of the longer edges of the dough and do the same. Gently stretch it out and then press it back into the center of the dough. Repeat this motion with the remaining long edge.

Finally, take the remaining short edge of the dough and stretch it all the way around to form a roughly shaped ball. Then, gently tuck this edge underneath the ball of dough.

See the picture below for a visual step-by-step.

Forming a ball

Now, the dough should somewhat resemble a ball (with folds and creases on it). However, we are aiming for a perfectly round and smooth ball!

In order to make the ball round and smooth, first begin by generously flouring the surface of the dough. This will help to prevent hands from sticking to the dough.

Next, place both hands on top of the dough. Then, gently slide your hands down the sides of the dough. As you do this, rotate the dough approximately 90°.

Note: To get the best results, use a firm, but gentle pressure.

Repeat these steps (minus the flouring of the dough) approximately 4-6 more times. You are finished once the dough forms a perfectly smooth and round ball.

After this step, gently place the dough into a well floured banneton or basket for proofing.

I have found that the dough can be pretty forgiving in this step. Oftentimes, I have thrown an imperfectly-shaped ball of dough into it’s proofing basket and the proofing/fermenting process evened out the imperfections well enough.

However, I have also found that the prettiest loaves tend to come about when the most time, patience, and care is put into the shaping step. Being gentle, loving, and caring towards the dough will often help it to flourish the most.

Temperature and Fermenting

A common question in the sourdough world is “how long should the dough ferment?”

This is a tricky question because if the fermentation time is not correct, then the bread will not turn out right.

Dough that has fermented too long will flatten and produce a very dense and flat loaf.

And, dough that hasn’t fermented long enough produces a somewhat flatter bread with large holes. And, an under-fermented dough will most likely not have risen to its max capacity as well.

Now, the fermentation time depends on the temperature of the room that the dough is residing in. A warmer room causes the yeast to be more active. The more active the yeast is, the faster the dough rises and the less time it will need to ferment.

A warm room = a fast fermentation.
A cool room = a slow fermentation.

With that being said, dough that ferments in a room that resides between 70-72°F will require a fermentation time of approximately 6-8 hours.

Dough that ferments in a room that measures below 70°F will require a fermentation time of 8-12 hours. And, dough that ferments in a room that measures above 72°F will require a fermentation time of 3-6 hours.

FAQs

What is sourdough bread?

Sourdough bread is a type bread that has uses a sourdough starter as it’s main leavening agent.

Alternatively, many breads utilize commercial yeast, baking soda, or baking powder as a leavening agent.

What is a sourdough starter?

Sourdough starter is a substance that typically contains flour, water, and naturally occurring yeast.

Want to know more about sourdough starters? Check out this post: Taking Care of a Sourdough Starter

What’s the difference between a sourdough starter and a levain?

A levain is a very small portion of a sourdough starter that has been given a high-ratio feeding. So, a levain is a small off-shoot of your sourdough starter- which is a mixture of flour, water, and yeast that you keep on hand at all times.

Generally, when a levain is created the whole levain is used in the recipe. The purpose of a levain is to create a strong, stable, and thriving colony of yeast. This helps the yeast to thoroughly work it’s way throughout a loaf of bread.

Is sourdough bread healthy?

Sourdough bread is one of the healthiest forms of bread there is!

Sourdough bread requires a necessary fermentation process. This fermentation process provides the bread with many health benefits that commercially processed breads lack.

These benefits include:

• Reduced gluten contents
• The breakdown of phytic acid (phytic acid prevents the body from absorbing nutrients)
• Naturally occurring prebiotics and probiotics.
• A boosted amount of vitamins and minerals.
• And more!

Read here for a full scientific breakdown on the benefits of sourdough bread.

Is the cold fermentation step necessary?

A cold fermentation (commonly referred to as proofing) is not a necessary step in sourdough bread.

However, a cold fermentation is often recommended. This cold fermentation process allows the bread to further ferment (thus increasing it’s health benefits) without over-proofing the bread.

A cold fermentation can also help the bread to maintain it’s round shape and pretty designs during baking.

However, feel free to simply skip the cold fermentation step if you do not feel that it is necessary. Instead, simply shape the bread and place it in a banneton or a basket. Allow the bread to rest in the proofing-basket at room temperature for 1-3 hours before baking.

How long is the classic sourdough boule good for?

Generally, the classic sourdough boule is best if eaten within the first three days after baking. After this point, the bread may become more stale.

However, if the bread does become a little more stale, you may find that you enjoy it toasted with honey or jam (this is my favorite way to eat sourdough!) Alternatively, stale sourdough bread makes amazing (and easy) homemade breadcrumbs.

What’s the difference between fermenting and proofing?

Fermentation and proofing are both essential steps in sourdough breadmaking.

Fermentation (or bulk fermentation) refers to the period of time that the dough rests after the dough has been kneaded/stretched and before it is shaped.

Meanwhile, proofing (or cold-ferment) refers to the period of time that the dough rests after it has been shaped and before baking.

The term “cold-ferment” is often used if the dough is placed in a refrigerator during this time. Meanwhile, if the dough rests at room temperature during this time, it is often referred to as “proofing” the dough.

Troubleshooting

Why didn’t my classic sourdough boule rise?

There are 2 main reasons as to why sourdough bread would fail to rise.

1. The sourdough starter was not strong enough.
   • A happy loaf of sourdough needs a happy sourdough starter! The starter should be growing, active, and full of little bubbles before it is used in a loaf of bread. In order to achieve this, give the starter 2-3 good feeds before using it in sourdough bread. If you have more questions, check out my post: Taking Care of a Sourdough Starter.
2. The bread over-fermented.
   • Bread that has over-fermented (aka it sat out for too long before shaping) will be very dense and flat. In order to prevent this, pay close attention to the recommended fermentation times in accordance with the room temperature.

Why is my classic sourdough boule covered in holes?

Artisan sourdough loaves typically have rather large air bubbles hiding inside.

For many, this is a sign of a well-fermented, well-risen, and well-made sourdough bread. However, if the holes are not evenly spaced throughout the bread or if they are ridiculously large, then this is a sign that the bread has most likely been under-fermented.

Now, if the large air bubbles aren’t your style and you prefer a more condensed loaf (which is 100% alright), I would recommend doing 2 things:

1. Cut back on the number of stretch-and-folds performed (or knead the bread instead), and
2. allow your bread to have a longer proofing time in the fridge after shaping the loaf.

It will most likely take some trial and error to get the bread exactly how you like it. However, it will be oh so worth it in the end!

Why is my classic sourdough boule gummy?

It is very common for a moist sourdough bread to become gummy. This typically happens if the bread has been cut into before it has sufficiently cooled.

So, prevent your loaf from becoming gummy by allowing it to cool for a minimum of 4 hours at room temperature before slicing it open.

Why did the bottom of my sourdough loaf turn black?

The high temperatures required for bread making can often-times burn the bottom of sourdough loaves.

There are a number of different ways to prevent this:

1. Use parchment paper!
2. Place a thin layer of rice on the bottom of the pan. The rice should be evenly spread out so that it covers the entire bottom of the pan. Then, place the dough on top of a piece of parchment paper and gently lower the dough + paper on top of the rice. Bake as usual.
3. Create a flat “coil” shaped ring using aluminum foil. The coil should be large enough to cover the bottom of the Dutch oven. Then, place the loaf on top of a piece of parchment paper and gently lower the dough + paper on top of the coil. Bake as usual.

I encourage you to do a little trial and error to find out which method works the best for you!

Classic Sourdough Boule Recipe

Create a Levain

Create a levain approximately 6-12 hours before you plan to mix up your dough.

Do this by mixing together 15 g of sourdough starter with 50 g of all-purpose flour and 50 g of (purified) water. Then, allow the levain to rise until it reaches it’s peak (6-12 hours).

This will yield approximately 100 g of a strong sourdough starter (levain).

A levain will produce the best, most consistent results. However, feeding a sourdough starter with a high ratio feeding (i.e. 1:1:1, 1:2:2, 1:3:3) before baking will work as well.

Mix the Dough

In a large mixing bowl, stir together 340 g of (purified) water and 100 g of sourdough starter until thoroughly combined.

Next, add 400 g of all-purpose flour and 100 g of whole wheat flour. Stir until a shaggy, wet dough forms. It will not be necessary to knead the dough into a ball.

Sprinkle 10 g of fine sea salt over the surface of the shaggy dough.

Don’t mix the salt in with the dough! We want the flour to properly absorb the water without the interference of the salt. The salt will be thoroughly mixed in during the stretch and folds.

Next, cover the dough with a damp tea towel. Allow the dough to rest for one hour in order to let the flour properly absorb the water.

Stretch-and-Folds

Begin a series of 5 stretch-and-folds. The first 3 stretch-and-folds should be 15 minutes apart. The last 2 stretch-and-folds should be 30 minutes apart.

• Stretch-and-fold #1
• Wait 15 minutes
• Stretch-and-fold #2
• Wait 15 minutes
• Stretch-and-fold #3
• Wait 30 minutes
• Stretch-and-fold #4
• Wait 30 minutes
• Stretch-and-fold #5

Click here to learn how to complete one stretch and fold!

An alternative method to doing the stretch-and-folds is to use a stand mixer. Do this by fitting the mixer with a kneading hook. Knead the dough on low for 10 minutes. Then, proceed as normal. It is important to note, however, that this method will not create nice, large air bubbles and a springy bread like the stretch-and-fold method does.

Now, the dough is ready for it’s bulk fermentation.

Cover the dough with a damp tea towel during this time. Allow the dough to rest at room temperature for 6-12 hours. The cooler the room is, the more time the dough will have to rest. Read more about resting times here.

It may be necessary to adjust the tea towel over the dough as it rises.

Shaping the Dough

After the bulk fermentation, it will be time to shape the dough! First prepare an (un-floured) clean worksurface.

Gently roll the dough out onto the work surface.

Spread the dough into a rectangle measuring approximately 5×7 inches.

Next, take the short end of the dough and fold it into the center of the rectangle.

Then, take the longer end of the dough and fold it into the center of the rectangle. Repeat this motion with the remaining long end of the dough.

Now, take the remaining short end of the dough and stretch it all the way over the rectangle to create a rough “ball”.

Flour the surface of the dough. Gently use your hands to smooth and twist the dough into a perfectly smooth ball.

Place the dough into a well-floured banneton or medium-sized basked. Cover it with a damp tea towel and place it into a refrigerator for the proofing (or cold-ferment) stage. Allow the dough to rest in the fridge for 6-24 hours.

Click here to find a step-by-step guide (with pictures!) on how to shape a sourdough boule.

Baking the Bread

Once the proofing process is complete, we are ready to bake!

Place a 5qt dutch oven (with the lid on) inside of an oven. Preheat the oven to 500℉ for 30-60 minutes. This step is important for preparing an immediately nice and hot environment for the bread. For best results, leave the dough in the fridge until the oven has finished preheating.

Once the oven has preheated, remove the dough from the fridge. Gently roll the dough out onto a clean worksurface, being sure to maintain the shape of the dough.

Slice at least one deep cut into the dough using either a lame or a very sharp knife. You may also carve a pretty design into the dough if desired!

Next, evenly sprinkle a light amount of flour onto the bottom of the dutch oven (or place the dough on parchment paper).

Carefully lower the dough into the dutch oven (be careful not to burn yourself!!)

Place the lid back onto the dutch oven and put it in the oven. Lower the temperature to 450℉.

Bake the bread for 25 minutes. Then, remove the lid and bake for an additional 20 minutes.

Allow the bread to fully cool before slicing. Then, enjoy!

Classic Sourdough Boule Baking Schedule

I commonly tell people that baking a classic sourdough boule requires either 2 mornings or 2 nights.

This is because there are 2 hands-on periods in which you will need to be near the bread. And, these periods occur approximately 24 hours apart from each other.

So, if you choose to mix up the dough in the morning, you can expect to bake the bread the following morning. And, if you mix up the dough in the evening you can expect to bake it the following evening.

With that being said, here are 2 example baking schedules! However, keep in mind that these are simply examples, (not hard and fast times).

Morning Baking Schedule

Evening Baking Schedule

• 7:00 pm: Mix up the dough, then allow it to rest for one hour.
• 8:00 pm: Stretch and fold #1
• 8:15 pm: Stretch and fold #2
• 8:30 pm: Stretch and fold #3
• 9:00 pm: Stretch and fold #4
• 9:30 pm: Stretch and fold #5. Then, bulk ferment.

THE FOLLOWING DAY

• 6:30 am: Shape the dough, then place it in the fridge for the cold ferment.
• 7:00 pm: Preheat the oven
• 7:30 pm: Bake the bread, uncovered for 25 minutes.
• 7:55 pm: Uncover the bread, bake for an additional 20 minutes.
• 8:15 pm: Remove the bread from the oven and allow it to cool at room temperature overnight. You may cover the bread with a tea towel during this time. Then, enjoy!