Artisan Sourdough Boule
This artisan sourdough boule is a bread recipe that gives you bakery-style bread at home. With a developed sourdough taste, a soft crumb, and the perfect crust, you'll be surprised it was made at home! Unlike most hydrated sourdough bread recipes, this one is broken down into simple steps, making it perfect for beginners. It contains only 15 minutes of hands-on time!
Ingredients
- 1/2 cup fed sourdough starter (feed starter 4-12 hours before using)
- 1 1/4 cups water
- 2 tsp salt
- 3 1/2 cups unbleached all-purpose flour
Instructions
- BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
- In a large mixing bowl, add in sourdough starter, water, and salt, then stir until combined.
- Add flour and stir until a shaggy dough forms. Use your hands to bring the dough into a ball. If this isn’t working add 1-2 Tablespoons of extra water to help but don’t do this if not necessary.
- Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.
- After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
- Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.
- Cover the dough and let it sit at room temperature on the counter or in a turned-off oven/microwave for 12 hours until it doubles in size. See notes for helpful information.
- Once bulk fermentation is complete your dough should have doubled in size. Punch it down to deflate then place the dough on the counter. No flour needed.
- Pick the dough up in the center letting the dough ends fold underneath. Then use your hands to sweep the dough in circular motions while tucking underneath to create tension.
- Let it rest for 5 minutes. Repeat the circular motions again to create more tension, then place it upside down in a lightly floured rattan basket or bowl.
- Cover the basket or bowl of shaped dough and place in the fridge for 3–24 hours.
- Preheat the oven to 425°F with a Dutch oven or bread cloche inside. Place the dough seam (bottom) side down into the vessel. Make some cuts on top with a knife to score it.
- Bake in a dutch oven or bread cloche covered for 35 minutes, then uncover and bake for another 15 minutes to develop the crust.
- Let the bread cool on a wire rack before slicing then enjoy!
Notes
Place the dough in a warm spot to rise.
- For the bulk ferment your dough needs to be at room temperature in a non-drafty place.
- If your dough doesn't look like it's doing anything halfway through the rise, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough needs to double.