Sourdough Boule
A simple country loaf built on a mature starter: open crumb, blistered crust, nothing but flour, water and salt.
Origin & history
Sourdough is the oldest form of leavened bread, relying on wild yeast and lactic acid bacteria rather than commercial yeast. The French pain au levain tradition codified slow fermentation and high hydration, and the modern home-baking revival has made the boule — a round, scored loaf baked in a Dutch oven — a benchmark skill.
Ingredients
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The method
Step by step
- 01
Autolyse
45 minMix the flours and water and rest 45 minutes. This hydrates the flour and builds extensibility without kneading.
- 02
Add starter and salt
30 minWork in the starter and salt until fully incorporated, then rest 30 minutes.
- 03
Stretch and fold
2 hrFold the dough over itself every 30 minutes for 4 sets, keeping the bowl covered between folds.
Wet your hands — the dough will not stick.
- 04
Bulk ferment
5 hrLeave at room temperature until the dough has risen by 50–70% and shows bubbles at the sides. This can take 4–6 hours depending on kitchen temperature.
- 05
Shape and proof
20 minShape into a tight boule, place in a floured banneton and cold-proof in the fridge overnight, 8–14 hours.
- 06
Bake
45 minHeat a Dutch oven to 250°C. Score the loaf, bake covered 20 minutes, then uncovered at 230°C for 20–25 minutes until deep brown.
- 07
Cool completely
1 hrCool on a rack for at least 1 hour before cutting — the crumb is still setting.
Chef tips
- — Judge bulk fermentation by dough feel and rise, not by the clock.
- — A properly preheated Dutch oven gives the oven spring.
Common mistakes
- — Cutting the loaf hot, which gums the crumb.
- — Baking in an under-heated oven.
Substitutions
- Wholemeal flour → All white flourSlightly faster fermentation.
Storage & serving
Keeps cut-side down on a board for 3 days; slice and freeze for longer storage.
Serve with cultured butter or olive oil and flaky salt.
Food safety
Bread is safe once fully baked; cool before wrapping to avoid condensation.
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