Homemade Sourdough Boule Recipe (For Beginner's)

sourdough bread on a wooden cutting board

Homemade Sourdough Boule Recipe (For Beginner's)

Print Recipe

Course Appetizer, Breakfast, Side Dish, Snack

Prep Time 1

Cook Time 50

Calories 272

Author Jodie Randolph

Equipment

Ingredients

50 grams active sourdough starter this means it is freshly fed and at it's peak
500 grams all-purpose or bread flour
350 grams filtered lukewarm water
20 grams salt

Instructions

In a large bowl, combine the starter, water, flour, and salt
Mix until a ragged dough forms
Let the dough rest, covered, for 30-60 minutes (I prefer airtight to prevent from drying)
Take the edge of the dough stretch and fold it over the rest
Turn the bowl one quarter, and repeat 3 more times until you've done one full rotation
Repeat this process a couple more times until the dough pulls into a ball
Let the dough rest for another 30-60 minutes
Repeat the stretch/fold/rest cycle for a total of 4-6 times
Let the dough bulk ferment on the counter, covered, for 8-10 hours or until doubled in size
After the bulk fermentation is complete, turn the dough onto a lightly floured surface for shaping
Pre-shape the dough and let it rest for 30 minutes. This recipe is for one loaf, so no need to divide the dough before pre-shaping like in the video link. You'll want a bench scraper for shaping
Give your dough it's final shape and place seam side up in a floured banneton. I use rice flour or another gluten free flour for the banneton so that the flour doesn't incorporate into the dough while proofing, which could make it stick to the basket.
At this point, your dough needs to rest another 1-3 hours on the counter before baking. Or place in the refrigerator until ready to bake. If it's covered air tight, you can leave it up to 3 days in the refrigerator and bake at your convenience.
When ready to bake, pre-heat your dutch oven at 450°F
When pre-heating is done or almost done, score your dough. You want a deep enough cut so that the gasses can escape without the dough having a blow out.
Once pre-heated, lay the dough onto a piece of parchment paper and carefully transfer the dough to the hot dutch oven.
Cover the dutch oven and bake for 30 minutes.
Uncover and bake for an additional 15-20 minutes, or until golden brown.
Cool the sourdough bread on a wire rack before slicing. It's important to let it cool before slicing or your bread could turn out gummy.
Store cut side down on a cutting board for a few days, until the bread begins to harden. At that point, slice and freeze.

Nutrition