Sourdough Boule

Is there anything better than a slice of warm, fresh from the oven, bread smothered in grass-fed butter? My mouth is watering just thinking about it!

Keeping a constant rotation of sourdough is surprisingly easy, and it’s a perfect side or base for any recipe, breakfast, lunch, or dinner. I was in a pinch the other day, come dinner time, so I used some slices of sourdough to make mini pizzas. It was phenomenal! I used a garlic and herb gouda from a local dairy, Circle N Dairy, and that was just the perfect combination! Definitely a go-to, quick and easy meal for those extra busy days!

Although it does take some planning ahead to get your delicious sourdough bread on the table, it really isn’t very time consuming if you look at the time spent working with the dough. Most of the “magic” happens in the fermentation process, and that is completely hands off!

It takes me about 15 minutes to mix together 6 loaves of dough. Maybe a total of 10 minutes to stretch and fold each dough two times, 15 minutes to shape the dough and get them in their Banneton Basket, and then it just sits in the fridge until I’m ready to bake! That’s 40 minutes of hands on time, but that gives me 6 loaves. Also, scoring is like a beautiful reward for all your “hard” work at the end. I absolutely adore creating those beautiful designs and seeing how they turn out once baked, it’s so fun!

Although baking sourdough bread is a process, it is 100% worth it in my opinion! Say your bread goes stale because nobody ate it, which I highly doubt will ever happen… a loaf is gone in a day or two in my household, but IF that happens, you can make breadcrumbs or crotons. Gotta make the most out of your delicious boules and your effort, no waste!

Click here to bake with me!

Sourdough Boule

Simple and delicious Sourdough Boule.
Print Recipe
Homemade Organic Sourdough Bread
Prep Time:2 days 30 minutes
Cook Time:45 minutes
Fermenting:1 day
Total Time:3 days


  • Digital Scale
  • Large Mixing Bowl
  • Wooden Spoon
  • Fed & Active Sourdough Starter
  • Dutch Oven or Baking Stone
  • Tea Towel or Plastic Wrap
  • Plastic Bag
  • Banneton Basket
  • Parchment paper
  • Bread Lame


  • 200 grams Active Sourdough Starter
  • 415 grams Water
  • 20 grams Himalayan Pink Salt
  • 635 grams Organic Unbleached All-purpose Flour


  • Add 200g active starter to a mixing bowl. Next add 415g water, and 20g salt to the starter and stir with a wooden spoon. Then, add 635g of unbleached all-purpose flour to the mixing bowl and combine.
  • Cover with plastic wrap or a wet tea towel and let the dough sit for 30 minutes.
  • After 30 minutes, stretch and fold the dough. Cover, wait 30 more minutes, and then stretch and fold again. You must do this at least 2 times, at most 4 times.
  • In the morning, flour your surface, place dough on the counter, and stretch the dough across the surface in a rectangular shape. Spread it out thin, but not too thin that holes develop in the dough. Lastly, fold the dough onto itself. Fold each side of the rectangle in to meet in the middle, fold the top part down once and then continue to fold or roll the dough to form a smaller log shape. Next, wet your hands and begin shaping.
  • To shape your dough, cup your hands and gently guide the dough to form a taught ball of dough. After shaping, place dough into a basket, put the basket and dough into a plastic bag and store in the fridge to ferment.
  • When you’re ready to bake, preheat your dutch oven (lid-on) to 475 degrees for 20-45 minutes. Next, place your bread on parchment paper, flour the top, and score.
  • Then, take out your dutch oven, sprinkle cornmeal in the bottom, place your parchment paper that has the bread on it into the dutch oven. Cover and bake for 25 minutes at 475 degrees.
  • After 25 minutes, take the lid off and turn your oven down to 450 degrees for (17-20) more minutes. Once its golden on top, take it out, place it on a cooling rack for 1 hour, and then you can enjoy your delicious bread!
Servings: 1 Boule

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