Artisan Sourdough Boule

The best crusty artisan sourdough boule has a delightfully chewy exterior with a light, porous texture inside.

Course Sourdough

Cuisine American

Keyword baking, sourdough, sourdough boule, sourdough bread

Prep Time 15

Cook Time 40

Additional Time 1

Total Time 1 55

Servings servings

Calories 171kcal

Author Lisa Bass

Knead all the ingredients in a stand mixer until stretchy and pulling away from the sides of the bowl. It should pass the ‘windowpane’ test. Or start the stretch and fold method.
If it doesn’t pass this test and is breaking apart, then place it back into the stand mixer and knead for a few more minutes.
Place in a large, oiled bowl and cover with plastic wrap, beeswax wraps, or something that is air tight.
Allow to ferment for 8 to 24 hours in a warm place or until doubled.
The next day, punch down the dough, shape it, and put in a banneton basket. Allow to rise until doubled (about two to four hours, depending on temperature of house). Or place in the fridge for 12-15 hours.
Preheat oven to 500 degrees with cast iron Dutch oven inside for one hour.
Turn the dough out onto parchment.
Optional: Sprinkle with flour and score with a pretty scoring pattern.
Place into the preheated Dutch oven (parchment paper and all).
Optional: Add steam and spray top for a crustier exterior.
Bake 20 minutes with lid on. Remove lid, reduce heat to 450, and bake an additional 20 minutes.

If you are gluten sensitive and you need that extra fermentation for digestion, then I suggest letting it ferment for 24 hours.
I highly recommend baking the bread on parchment paper. It just makes it so much easier to lift into the Dutch oven and prevents any sticking.
Make sure to cover the dough with plastic wrap or beeswax wraps, something air tight to prevent the dough from prematurely developing a crust.

Stretch and fold method:

Grab the edge of the dough and pull up stretching it out as you pull upwards.
Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat the stretching and folding two more times. Cover.
First 3 stretch and folds – every 15 minutes.

Last 3 stretch and folds – every 30 minutes.

Cover with a tight lid, damp towel, or cling wrap.