Classic Sourdough Boule - The Perfect Round Artisan Loaf

Instructions

1. 1

   FEED YOUR STARTER: In a clean jar, combine your starter, bread flour, and room temperature water. Stir vigorously until well combined - it should look like thick pancake batter with no dry flour streaks. Cover loosely and let rest at room temperature until doubled in size and beautifully bubbly on top. Your starter is ready when it passes the float test - a small spoonful should float in water.

2. 2

   MIX DOUGH: In a large mixing bowl, combine the room temperature water and active starter, stirring well until the starter completely dissolves - no lumps should remain. Add the salt and stir until dissolved. Add all the bread flour at once and mix with a silicone spatula until you have a shaggy, rough-looking dough with no dry flour remaining. Don't worry if it looks messy - this is exactly what we want! The dough will transform beautifully through the stretch and folds.

3. 3

   STRETCH & FOLDS: Perform 3 sets of stretch and folds, spaced 45-60 minutes apart. With wet hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90° and repeat 3 more times for a total of 4 folds per set. After each set, cover and rest. You'll notice the dough becoming smoother, stronger, and more elastic with each set - this is the gluten developing beautifully!

4. 4

   COLD OVERNIGHT BULK FERMENT: After your final stretch and fold, cover the bowl tightly with plastic wrap or a damp towel and refrigerate overnight. The cold temperature will slow fermentation while developing incredible flavor. The dough should increase in size by about 50% and feel jiggly when gently shaken - signs of perfect fermentation happening slowly and steadily.

5. 5

   SHAPE INTO BOULE: Turn the cold dough onto a lightly floured work surface. Gently stretch the edges and fold them toward the center, creating tension on the surface. Pick up the dough and cup your hands around it, rotating while gently pulling down to create a tight, smooth ball. The surface should feel taut but not torn - you're creating the structure that will give your boule its beautiful round shape.

6. 6

   FINAL SHAPE & TRANSFER: Place your shaped boule seam-side up in a generously floured round banneton or bowl lined with a floured kitchen towel. The flour prevents sticking and will create a beautiful pattern on your finished loaf. Gently nestle the dough into the banneton, making sure it's centered and the seam side is facing up.

7. 7

   FINAL PROOF: Cover the banneton with a kitchen towel and let proof at room temperature until the dough is nearly doubled in size and springs back slowly when gently poked - this should take about 1.5-2 hours. The dough is ready when it feels light and airy, with a slight jiggle when you gently shake the banneton.

8. 8

   PREHEAT DUTCH OVEN: Place your Dutch oven with the lid on in the oven and preheat to 475°F (245°C) for at least 45 minutes. This creates the steam environment that gives sourdough its signature crispy, golden crust. The pot should be screaming hot - you'll hear the dough sizzle when it hits the surface!

9. 9

   SCORE & BAKE: Carefully turn your proofed dough onto parchment paper, seam-side down. Using a sharp blade or lame, cross slash the top about ½ inch deep - this allows the bread to expand beautifully. Carefully lower into the screaming hot Dutch oven using the parchment as a sling. Cover and bake 20 minutes, then remove the lid and bake 25-30 minutes more until deep golden brown. The internal temperature should reach 205-210°F. Cool completely on a wire rack before slicing - patience rewards you with the perfect crumb!