← Back to recipes
Free recipe

Sourdough Classic Boule Recipe

20h totalProof: Cold proof 12–16hYield: 1 boule
A home-oven-optimized country loaf: strong ear, glossy crust, and an open, tender crumb. Includes step-by-step instructions with timers.

Pick a Start Time to Make this Recipe

:

Set a start time to see when each step should begin

Instructions

1Dough

  1. Combine levain and 90° water
  2. Add in flour & mix for 2 minutes by hand with a wooden spoon
  3. Let sit for 20 minutes
  4. Mix in salt + Bassinage by Stretch and Folding the dough

2Fold / Bulk Proof

  1. Rest 30 minutes
  2. Stretch & Fold
  3. Rest 30 minutes
  4. Stretch & Fold
  5. Cover your bowl with a cloth & place in room where the temperature is 77°
  6. Allow dough to bulk ferment and grow by 30% in size (3 hours). Internal temp of dough should remain around 75° - 80°
  7. After 3 hours, float test the dough to ensure readiness for next steps
  8. If dough does not float, proof longer till it does

3Divide

  1. Pour dough out onto work surface

4Shape

  1. Form into boule and shape
  2. Let sit for 15-20 mins
  3. Shape again
  4. Roll boule around in a bowl of rice flour
  5. Transfer dough to banneton, seam side up

5Proof

  1. Let sit at room temp 77° for 1-2 hours till puffy

6Cold Proof

  1. Cover with a cloth & cold proof in your refrigerator for 12-16 hours

7Bake

  1. Pre-heat oven to 450° with the Dutch oven inside, lid on
  2. Flip your Boule into the hot dutch oven, seam side down
  3. Score your boule
  4. Put the top back on dutch oven and return to oven
  5. Bake for 20 minutes
  6. Remove the lid to release steam
  7. Bake for another 10 minutes to brown
  8. Pull out and put on cooling rack

Pro Tips

  • Use the float test to check if your dough is ready before shaping
  • Keep your dough temperature consistent around 75-80°F for best results
  • Don't skip the cold proof - it develops flavor and makes scoring easier
  • Preheat your dutch oven for at least 45 minutes for maximum oven spring
Back