Description
A simple, satisfying sourdough boule with a soft open crumb and a crisp, caramelized crust, perfect for beginner bakers.
Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 1 2/3 cups (375 g) warm water
- 1 cup (200 g) active sourdough starter
- 2 teaspoons (10 g) fine salt
Instructions
- In a large bowl, combine the flour and warm water. Stir until no dry pockets remain. Cover and autolyse for 30 minutes.
- Add the active starter and salt. Mix until well incorporated.
- Cover and begin bulk fermentation at room temperature, performing stretch-and-folds every 30 minutes for the first 2 hours.
- Let the dough rise undisturbed for another 6 to 8 hours until it has roughly doubled in size.
- Pre-shape the dough into a loose round and rest uncovered for 15–20 minutes.
- Final shape the dough into a tight boule and place seam-side up in a floured proofing basket. Cover and refrigerate overnight.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Turn the dough out onto parchment, score the top, and carefully lower it into the hot Dutch oven.
- Cover and bake for 20 minutes, then uncover and bake for another 25 minutes until deep golden-brown.
- Cool completely on a wire rack before slicing.
Notes
For a heartier loaf, replace up to 20% of the white flour with whole wheat or rye. To reduce hydration, cut water by 25–50 g.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan