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Recipes

Basic Sourdough Boule

Basic Sourdough Boule

Recipes

Basic Sourdough Boule

January 10, 2019


Basic Sourdough Boule

Making sourdough bread from scratch can seem daunting, but with time and perseverance, it can become something that is easily added to your weekly routine. It will take some trial and error as sourdough bread has many variables that can all impact your finished product.

Adjusting water temperatures and ratios is a great way to experiment with what works in your home. This method takes about three and a half to four hours but is not very hands-on or labour intensive. A good dutch oven is necessary to generate enough steam in your home oven to create the beautiful crust and soft interior that is associated with good sourdough bread.

A kitchen scale is required for this recipe, in order to eliminate the variable of too much or too little flour, starter, water, or salt. To learn about how to make and maintain your own sourdough starter head here. For more in-depth tips on sourdough starter maintenance, head here.

Basic Sourdough Boule
Yield: two loaves
1000 grams Flourist Sifted Red Spring Wheat Flour
825 grams warm water (between 82-85°F)
175 grams sourdough starter
25 grams salt

Plan to prep the loaves the day before you would like to enjoy fresh bread (this will require up to 4 hours). This recipe is easily halved or doubled depending on how many bannetons you own. 

Float Test
First, check to make sure that your sourdough starter is ready to be used by performing a float test. This is done by dropping some of the starter into lukewarm water to see if it floats or if it sinks. If it floats, it is ready to use and you can begin making your bread. If it sinks, it requires more time to become active.

Autolyse
Weigh the water first, by adding a large mixing bowl and hitting the tare function on the scale to balance the weight at zero. Add the sourdough starter. Mix with your hand to break up the starter and then add the flour. Mix by hand until there are no dry spots and a shaggy dough is formed. Let the dough rest in a warm place for 30 minutes covered with a tea towel. This stage is called the autolyse.

After the 30 minutes has passed, the dough should look like this.

Add Salt 
Next, combine the salt with 2 tbsp of lukewarm water and add to the dough. Wet your hands and squeeze the dough to incorporate the salt into the dough.

First Fold
Once combined, perform your first fold by grasping the top of the dough and folding it onto itself by pulling it towards the bottom, doing the same from the bottom to the top, and the same from side to side. Flip the dough over and let sit again, covered with a tea towel, for 30 minutes. 
 

Bulk Fermentation 
Repeat this folding process 5 more times for a total of 6 folds with 30 minutes of rest time between each fold. This is called the bulk fermentation stage. 

After the last fold and final 30-minute rest, lightly flour the top of the dough or your counter to prevent the bread dough from sticking, and invert the dough onto the counter. Divide evenly into two loaves and prepare to pre-shape. 

Pre-shape & Bench Rest 
To pre-shape, bring the edges of the dough into the center, being careful not to deflate the dough by pressing too hard. Once the dough is in a round shape and feels taut, flip the loaf over and tighten further by rotating the boule with a bench scraper and your hand and pulling the loaf in on itself. The loaf should begin to feel taut but the surface should not tear. Let sit for another 20-30 minutes. This is called the bench rest.

 

While the dough is resting, prepare your baskets. You can either flour the inside of the basket generously or insert a tea towel into the basket and flour that. Using a tea towel means you will not get the ridges from the basket, but is also easier to remove the loaf if it is wet and sticky. 

Final Shape
Once the bench rest is complete it is time to do the final shape. Flip the dough over with your bench scraper and begin folding the dough in on itself. You want to make the dough as taut as possible, as this will create a nice high loaf and also help the scores to open up beautifully. 

Once you have finished shaping your loaf, gently place it seam side up in your floured basket. Let rest in the fridge overnight for 8-12 hours. This is called the final proof. 

Baking
Preheat your oven to 450°F. Place a dutch oven with a lid inside the oven while it is preheating. Remove one of the loaves from the fridge and let rest at room temperature in the basket for 20 minutes while your oven is preheating. Carefully remove the dutch oven from the oven and invert your loaf into it. Score as desired, using a sharp razor blade or sharp paring knife. Replace the lid and return the dutch oven to the hot oven.

Immediately lower the heat to 425°F. Bake for 30 minutes then remove the lid, being careful as steam will release. Bake for an additional 10-15 minutes, until the colour is nice and dark and the bottom sounds hollow when you knock on it. Alternatively, you can check the internal temperature which should be between 190°F and 200°F. Let cool on a wire rack before slicing. Enjoy! 

27 comments


  • This bread is sensational. I’ve tried quite a few different sourdough recipes and this is our fave! I have reduced water to 720ml which works perfectly. The photos are fab for me to follow along to. Thanks for such a great recipe. I’d love to be able to get your flours in Australia if there are any stockists here?! Thanks again, Bec :)

    Bec on

  • Hi Gord – I would suggest that you spend some more time on the initial mix of the flour, water, and sourdough starter. It sounds like you’re not getting quite enough gluten development in your loaves. Try mixing for several minutes by hand for the first mix.

    Alessandra Percival on

  • I’ve made this recipe 5 or 6 times now and for the most part it has worked out well. The one consistent thing that I do not see is the tautness of the dough after the 6 folds, pre-shape and bench rest. Not once. And when I try to take it out of the proofing basket it’s still quite loose. It seems like the gluten never really gets activated. The loaves have all been fine to eat (a few a little misshapen), even tasty, but I feel like they could be so much better. I’ve even lessened the hydration thinking that would help but it hasn’t. So, my question is – where am I going wrong?? Is it my starter? It appears to be lively and healthy before I begin making dough. Any advice is welcome! Thank you!

    Gord on

  • I am working to help a cousin make some SD Loaf Bread (in pans) with great crumb, crunchy crust, etc. So, I have integrated this article together with the Flourist “addendum” with instructions on making this bread in Loaf Pans. I figure that 2 of the 9-1/4 × 5-1/4 × 2-1/2 will be OK – maybe barely! Y’all did not mention what size Loaf Pans you used, so it would be of help to me if you could confirm this or tell me what size loaf pans you used, please.

    Thanks for the Addendum about doing Loaves!!

    Watson on

  • Oh, and if you use rice flour in your bannetons, its less likely to stick. Or even to rub into the towel. Happy baking!

    Linda M on

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