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Sourdough Boule Recipe

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Sourdough boule recipe sitting on a cooling rack
Prep Time:30 minutes
Cook Time:1 hour
Proofing Time:8 hours
Total Time:9 hours 30 minutes

Equipment

  • Stand mixer (or large mixing bowl)
  • Kitchen scale or measuring cups and spoons
  • Non-metal bowl (for proofing)
  • Banneton baskets
  • Enamel cast iron dutch oven or baking stone and large pot

Ingredients

  • 18 oz Active sourdough starter (2 cups)
  • 16 oz Water (2 cups)
  • .6 oz Olive oil (4 tsp)
  • 36 oz Flour (8 cups)
  • .8 oz Salt (4 tsp)

Instructions

  • Combine active starter, room temperature water, flour, and oil in stand mixer and mix until combined.
  • Allow to sit for 20 minutes then add the salt and mix until combined.
  • Put dough in a non-metal bowl, cover, and sit at room temperature for 6 hours.
  • After the 6 hours, remove the dough onto a work surface and separate into two halves. Form each half into a tight ball and allow to sit undisturbed for 10 minutes. Flour the banneton baskets.
  • Gently place each ball of dough into a basket upside down. Cover and allow to sit for 2 hours.
  • After 2 hours, preheat oven to 450 degrees with dutch oven in it for 30 minutes.
  • Place one ball of dough onto a piece of parchment paper and score using a sharp knife or bread lame.
  • Carefully remove the dutch oven lid, place the dough on the parchment into the dutch oven, replace the lid, and close the oven door. Bake for 20 minutes.
  • After 20 minutes, remove the dutch oven lid from the oven and decrease the oven temperature to 425 degrees F.
  • Bake for another 15 minutes or until the loaf is lightly browned and has an internal temperature of 200 degrees F. Allow to cool on a wire rack.
  • Increase oven temperature back to 450 degrees F and put the lid back on the dutch oven. Repeat instructions for second loaf.
Servings: 2 loaves