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!
Equipment
- 1 Scale
- 1 Large Glass or Stainless Steel Mixing Bowl
- 1 Mixing Spoon
- 1 Tea Towel
- 1 Banneton or Medium-Sized, Round Basket
- 1 Lame or Very Sharp Knife
- 1 5 QT Dutch Oven
Ingredients
Levain
- 15 g Sourdough Starter
- 50 g All-Purpose Flour
- 50 g Water (purified)
Bread
- 100 g Levain (or active sourdough starter)
- 340 g Water (purified)
- 400 g All-Purpose Flour
- 100 g Whole Wheat Flour
- 10 g Fine Sea Salt
Instructions
Levain
- For the best results, create a sourdough levain 8-12 hours before you plan to mix your dough. Alternatively, feed your sourdough starter a high ratio feeding (1:1:1, 1:2:2, or 1:3:3 ratio)
- Create the levain by mixing 15 g of sourdough starter with 50 g of water and 50 g of AP Flour. Allow the levain to ferment until it reaches it's peak (~6-12 hours). This mixture should produce 100 g of active and bubbly sourdough starter.
Mixing the Bread
- In a large mixing bowl, stir together the water and sourdough starter until thoroughly combined.
- Add the AP flour and whole wheat flour. Mix until a loose, shaggy dough forms.
- Evenly sprinkle the fine sea salt over the dough. Do not mix.
- Cover the dough with a damp tea towel. Allow it to rest for 1 hour. This gives the flour a chance to properly absorb the water.
Stretch and Folds
- Begin a series of 5 stretch and folds (S&F). The first 3 stretch and folds will be 15 minutes apart, and the last 2 stretch and folds will be 30 minutes apart.(1 S&F - 15 minutes - 2 S&F - 15 minutes - 3 S&F - 30 minutes - 4 S&F - 30 Minutes - 5 S&F)
- Complete a S&F by grabbing one end of the dough and stretching it up as far as it will go without tearing. Then, press it back into the center of the dough. Turn the bowl 90° and repeat. Stretch the dough again, turn it 90°, and repeat 2 more times. By the end, all four sides of the dough should have been stretched-and-folded.
- Cover the dough with a damp tea towel and allow it to ferment at room temperature for 8-12 hours. The colder the room is, the longer the dough will need to ferment. (The dough will also expand and grow during this time, so don't be afraid to adjust the tea towel over the dough as needed!)
Shaping the Dough
- Once the dough has finished fermenting at room temperature, it is time to shape it. First, prepare a clean, un-floured work surface.
- Place the dough onto the prepared work surface. Then, spread the dough out into a ~5x7 inch rectangle. Next, grab the short end of the dough and press it into the center of the rectangle. Then, grab the long end of the dough and press it into the center of the dough. Next, grab the remaining long end of the dough and repeat. Then, take the remaining short end of the dough and stretch it all the way over to the other side of the dough and gently tuck it underneath the ball of dough.
- Next, flour the top of the dough. Using your hands, begin at the top of the dough and gently, but firmly, slide your hand down and over the dough, while twisting the ball of the dough at the same time. Repeat this 3-4 times until a smooth, round ball has formed.
- Generously flour a banneton or a medium-sized, round basket. Gently place the dough into the basket and cover it with a freshly-dampened tea towel.
- Place the basket in the fridge for the cold ferment. Ferment the dough for at least 6 hours or up to 24 hours.
Baking the Bread
- Place a Dutch oven (with the lid on) inside of a cool oven. Preheat the oven to 500℉. Allow the Dutch oven to heat up for 30-60 minutes.
- Remove the Dutch oven. Sprinkle the bottom of the oven with flour to prevent the bread from sticking (or prepare a piece of parchment paper.)
- Remove the dough from the fridge. Turn it over onto a lightly floured, clean surface (or, roll it out onto a fresh piece of parchment paper). Dust the top of the dough with flour. Then, using a lame or a very sharp knife, make at least one deep cut that goes completely across the dough (this is referred to as an expansion cut). Optionally, you may also score a pretty design onto the bread.
- Carefully place the dough in the hot Dutch oven and cover it. Then, place it in the oven and turn the heat down to 450℉. Bake for 25 minutes. Then, remove the lid and bake for an additional 20 minutes or until the top of the bread is browned.
- Allow the bread to cool for at least 4 hours before slicing. I hope you enjoy!
Notes
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