Classic Sourdough Boule

Ingredients

• Bread flour500 g
• Water (room temp)375 g
• Active sourdough starter100 g
• Salt10 g

Instructions

1. 1

   Mix flour and water until no dry flour remains. Cover and rest 1 hour (autolyse).

2. 2

   Add starter and salt. Mix and squeeze through the dough until incorporated.

3. 3

   Bulk ferment 4–6 hours at room temperature with 4 sets of stretch-and-folds in the first 2 hours.

4. 4

   Pre-shape into a round, rest 20 minutes, then final shape and place seam-up in a floured banneton.

5. 5

   Cold proof in fridge 8–24 hours.

6. 6

   Preheat Dutch oven to 500°F. Score the loaf, bake covered 20 min, uncover and bake 20 more at 450°F.

Equipment

• Dutch oven
• Banneton basket
• Kitchen scale
• Bench scraper
• Lame

• MV

  @marta-villalobos

  Classic Sourdough — first attempt

  Partial Success

  

  My first attempt at sourdough! The crust came out better than expected but I'm still working on the oven spring. Any tips appreciated!

  SourdoughIntermediateOven Spring

  ♡ 42◌ 12↗ Share
• TO

  @tomas-okonkwo

  Trying my first boule — flat

  Learning Experience

  

  The shape totally lost it during proof. I think I overshot the bulk fermentation. Crust is delicious though, will keep trying.

  SourdoughOverproofed

  ♡ 12◌ 9↗ Share
• TO

  @tomas-okonkwo

  Dialed it in!

  Success

  

  Second attempt: much shorter bulk, finished in the fridge overnight. Beautiful ear and an open crumb. Thanks Marta and Melissa for the tips!

  SourdoughOpen CrumbEar

  ♡ 56◌ 11↗ Share
• JK

  @jamie-kim

  Rustic boule, partially open crumb

  Partial Success

  

  Got better oven spring this time but the crumb is still tighter than I want. I'm going to try a higher hydration next.

  SourdoughHydration

  ♡ 19◌ 5↗ Share

• → Why is my crumb dense?
• → Crust came out pale

Use a mature starter that doubles within 4–6 hours of feeding. If yours is sluggish, expect a denser crumb.