Simple White Sourdough Boule

An everyday classic — rustic, naturally leavened, and versatile enough for toast, soups, or table service.

At a Glance

• Loaf Style: Round artisan boule

• Skill Level: Beginner to Intermediate

• Total Time: ~22–26 hours (includes overnight cold proof)

• Prep Time: ~25 minutes

• Yield: 1 medium boule (~750g)

• Hydration: 72%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven or cast iron combo cooker

Ingredients

• 100g active sourdough starter (100% hydration)

• 400g bread flour

• 290g water

• 8g fine sea salt

• Optional: rice flour for dusting

Instructions

Mix the Dough
1. In a large bowl, mix starter and water until combined. Add flour and mix until a rough, sticky dough forms.
2. Cover and rest (autolyse) for 45–60 minutes.

Add Salt and Begin Bulk Fermentation
3. Add the salt and mix until fully incorporated.
4. Bulk ferment the dough at room temperature for 4–5 hours, performing 3–4 sets of stretch and folds every 30–45 minutes.

Pre-Shape and Bench Rest
5. Lightly flour the bench and gently turn out the dough. Pre-shape into a round and rest uncovered for 20–30 minutes.

Final Shape
6. Flip the dough over, then fold the edges into the center and roll gently into a boule.
7. Transfer seam-side up into a floured banneton or bowl lined with a floured tea towel.

Cold Proof
8. Cover and refrigerate for 8–14 hours for improved flavor and structure.

Score and Bake
9. Preheat oven to 475°F / 245°C with Dutch oven inside.
10. Turn dough out onto parchment, score the top with a lame or sharp knife, and carefully lower into the hot Dutch oven.
11. Bake covered for 20 minutes, then uncovered for 20–25 minutes more, until the crust is deep golden brown.

Cool and Serve
12. Cool on a wire rack for at least 1 hour before slicing.

Visual Cues

• Exterior should be beautifully blistered and golden.

• Scoring should produce a natural ear and bloom.

• Crumb should be soft and slightly open — ideal for slicing.

Why This Works

This boule balances a relatively modest hydration level with a slow overnight fermentation, making it perfect for beginners wanting consistent results. It’s the foundation loaf — dependable, delicious, and endlessly adaptable.