Crusty Sourdough Dinner Boules

Miniature artisan rounds with crackly crusts and soft, airy centers — made to be torn and shared.

At a Glance

• Loaf Style: Small individual boules

• Skill Level: Beginner-friendly

• Total Time: ~22–26 hours

• Prep Time: ~35 minutes

• Yield: 6–8 small boules

• Hydration: 75%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Baking stone, sheet tray, or Dutch oven

Ingredients

• 100g active sourdough starter

• 375g water (warm, ~78°F / 26°C)

• 500g bread flour

• 10g fine sea salt

• Optional: Semolina or rice flour for dusting

Instructions

Mix and Rest (Autolyse)
1. In a large bowl, stir together starter and water until dissolved.
2. Add flour and mix by hand or with a spatula until a shaggy dough forms.
3. Cover and rest for 45–60 minutes.

Add Salt
4. Sprinkle salt over the dough and fold it in gently until fully incorporated.
5. Continue folding until the dough feels more cohesive and elastic.

Bulk Fermentation with Folds
6. Let the dough ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
7. During this time, perform 3–4 sets of stretch and folds:
  • Wet your hands, gently lift and stretch one side of the dough, then fold it over.
  • Rotate the bowl and repeat on all four sides.
  • Cover the bowl and rest between folds.

Divide and Pre-Shape
8. Turn the dough onto a lightly floured surface and divide into 6–8 equal portions.
9. Pre-shape each piece into a round using a light cupping motion.
10. Cover and let rest for 20–30 minutes.

Final Shape and Cold Proof
11. Reshape each piece into a tight boule, being careful not to deflate.
12. Place seam-side up into floured mini bannetons or well-floured tea towel-lined bowls.
13. Cover and refrigerate overnight for 8–14 hours.

Score and Bake
14. Preheat oven to 475°F / 245°C. If using a baking stone or steel, preheat it as well.
15. Turn out boules onto parchment or a baking peel, seam-side down. Score tops with a blade.
16. Bake with steam* for 20–25 minutes, until crusty and golden brown.

*To steam: Place a tray of boiling water at the bottom of the oven or spray the oven walls with water just after loading the boules.

Visual Cues

• Boules should be lightly domed with deep caramelised crusts and crackly splits along the scoring.

• Inside: a soft, open crumb with slight chew — perfect for serving warm with butter or soup.

Why This Works

These petite boules use the same principles as a full artisan loaf but offer quicker baking, a better crust-to-crumb ratio, and an elegant presentation. Ideal for dinner parties, picnics, or gifting — they make sourdough feel special in every bite.