Learn to bake a beautiful, crusty artisan sourdough boule with a chewy crumb and complex flavor. This classic bread takes about 24 hours from start to finish (including rise times), but most of that is hands-off waiting. Perfect for bakers ready to try their hand at traditional sourdough techniques.
The night before you want to bake, feed your sourdough starter. Mix equal parts starter, flour, and water (about 50g each) in a clean jar. Cover loosely and let it sit at room temperature for 8-12 hours until it's bubbly, doubled in size, and passes the float test (a small spoonful floats in water).
In a large mixing bowl, combine the bread flour and water. Mix with your hands or a wooden spoon until no dry flour remains and you have a shaggy dough. Cover the bowl with a damp kitchen towel and let it rest for 30-60 minutes. This autolyse period allows the flour to fully hydrate and develops gluten naturally.
Add the active sourdough starter and salt to your autolysed dough. Pinch and squeeze the dough with wet hands, folding it over itself repeatedly for about 5 minutes until the starter and salt are fully incorporated. The dough will feel sticky and stretchy.
Cover the bowl with a damp towel and let the dough rest at room temperature (ideally 70-75°F) for 30 minutes. This is the start of bulk fermentation, where the dough will rise and develop flavor over the next several hours.
With wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this 4 times total (once on each side). This builds strength without kneading. Cover and rest for 30 minutes.
Repeat the stretch and fold process: wet your hands, stretch each side of the dough up and over, rotating the bowl as you go. You should notice the dough is already stronger and smoother. Cover and rest for 30 minutes.
Perform one more set of stretch and folds. The dough should feel elastic and hold its shape better now. Cover and let it continue bulk fermenting for another 2-3 hours, until it has grown about 50% in size and shows bubbles on the surface.
Lightly flour your work surface and gently turn the dough out. With floured hands, shape it into a round by pulling the edges toward the center, creating surface tension. Let it rest uncovered for 20-30 minutes (called a bench rest) so the gluten relaxes before final shaping.
Lightly flour the top of your dough round, then flip it over so the floured side is down. Fold the edges into the center like an envelope, then flip it seam-side down. Using your hands, drag the dough toward you in circular motions to create a tight, smooth ball with good surface tension. This tension helps the boule rise up instead of spreading out.
Generously dust your banneton (proofing basket) or a bowl lined with a clean kitchen towel with rice flour or bread flour. This prevents sticking. Rice flour works best because it doesn't absorb moisture as quickly.
Carefully place your shaped boule seam-side up into the prepared banneton. Cover with a plastic bag or damp towel and refrigerate for 8-16 hours (overnight works perfectly). This cold proof develops deeper flavor and makes scoring easier.
About 45 minutes before you want to bake, place your Dutch oven (with lid) in the oven and preheat to 500°F (260°C). The extremely hot pot creates a steamy environment that helps develop a crispy, golden crust.
Cut a sheet of parchment paper large enough to lift your bread. When the oven is fully preheated, remove your dough from the fridge. It should feel firm and hold its shape. Gently turn it out onto the parchment paper so the seam side is now down.
Using a very sharp knife, razor blade, or bread lame, quickly and confidently score the top of your boule. A simple cross, single slash, or square pattern works well. Cut about 1/4 to 1/2 inch deep at a slight angle. This controls where the bread expands during baking.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the scored boule into the pot. Put the lid on and immediately place it back in the oven. Reduce temperature to 450°F (230°C) and bake covered for 20 minutes. This trapped steam helps the bread rise dramatically (called oven spring).
After 20 minutes, carefully remove the lid from the Dutch oven. Continue baking uncovered for another 25-30 minutes, until the crust is deep golden brown and the internal temperature reaches 205-210°F if you have a thermometer. The crust should sound hollow when tapped on the bottom.
Remove the boule from the Dutch oven and place it on a wire cooling rack. Let it cool for at least 1 hour before slicing (ideally 2-3 hours). The inside is still cooking and setting during this time. Cutting too early will result in a gummy texture. Listen for the satisfying crackling sounds as the crust cools!