Original Sourdough Boule: A Crusty, Simple Loaf

There’s nothing quite like a warm loaf of sourdough boule, crackling as it cools and soft enough inside for generous slices of butter. This is our original sourdough boule recipe, made with a lively starter, bread flour, water, and sea salt.

The long fermentation builds flavor while the gentle folds help create a beautifully open crumb. Choose the same-day method when you’re ready to bake sooner, or use the temperature guide for a flexible cold proof in the fridge.

Recipe at a Glance

Ingredients

• 360 grams water
• 120 grams active sourdough starter
• 500 grams bread flour
• 13 grams sea salt

Directions

1. Add the water and active starter to a large bowl. Mix until milky.
2. Add the bread flour and sea salt. Mix well until a shaggy ball of dough forms.
3. Cover and let the dough rest for 1 hour.
4. Perform 4 sets of coil folds, spacing each set 20 minutes apart.

Choose Your Fermentation Method

Option 1: Same-Day Bake

Allow the dough to rise to about 75%. A 100% rise means the dough has doubled in size, so this method stops the bulk rise before doubling. Then preshape the dough, let it rest for 30 minutes, shape it, and place it in a banneton. Continue with the recipe and bake the same day.

Option 2: Temperature-Based Rise and Cold Proof

Use the fermentation guide below to choose the target rise for your dough temperature. Once the dough reaches its target percentage, preshape it, let it rest for 30 minutes, shape it, and place it in a banneton. Cover and place the banneton in the fridge for up to 2 days, then follow the recipe to bake.

These timing estimates are a guide. Dough temperature, starter strength, flour, and room conditions can all change the pace of fermentation, so watch the dough as well as the clock.

Shape, Chill, and Bake

1. After the dough reaches the rise target for your chosen method, preshape it and let it rest for 30 minutes.
2. Shape the dough and place it in a banneton.
3. For the cold-proof method, cover and place the banneton in the fridge for up to 2 days.
4. When ready to bake, preheat the oven to 480°F with your Dutch oven inside.
5. Score the dough and bake covered for 20 minutes. Remove the lid and bake for another 20 to 25 minutes, until deeply golden.
6. Let the boule cool for at least 2 hours before slicing.

Baker’s Tip: Track the Rise

To prevent your dough from overproofing, take a small amount of dough after the third step and place it in a clear cup with straight sides. Mark the starting level, then use it to track how much the dough has risen. This simple trick makes it easier to catch the dough at the right moment, especially when your kitchen temperature changes.

Helpful Notes

• Use an active starter that is bubbly and recently fed for the best rise.
• A 100% rise means the dough has doubled. For a same-day bake, shape at about 75% rise.
• For a cold proof, use the fermentation guide to match the target rise to your dough temperature, then refrigerate the shaped loaf for up to 2 days.
• Let the loaf cool fully before slicing so the crumb can finish setting.

Storage & Reheating

Store the cooled boule at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice and freeze in an airtight bag. Toast slices straight from frozen, or warm the whole loaf in a 350°F oven for 10 to 15 minutes.

Ways to Enjoy Your Boule

• Serve thick slices with salted butter and flaky sea salt.
• Use it for avocado toast, grilled cheese, or a hearty breakfast sandwich.
• Toast leftover slices and top with ricotta, honey, and fresh fruit.
• Turn day-old bread into croutons, breadcrumbs, or rustic French toast.

If you bake this sourdough boule, share it with us on Instagram at @fieldsandflour. We love seeing what comes out of your oven.