By: Author Butter For All
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Over the last few years I’ve made it my mission to learn how to make the softest, fluffiest, chewiest, naturally leavened bread with my sourdough starter.
This easy sourdough boule is the result of much practice and formula testing. I wanted to keep the recipe very simple and straightforward so that even an amateur sourdough baker could reproduce this bread with beautiful results! If you follow my recipe and learn the technique from watching my video you will definitely be able to master baking an artisan sourdough boule at home in your Dutch oven.
Are You Interested in the Science of Sourdough?
I’ve written a comprehensive guide to sourdough. It answers questions about what sourdough is, why it’s better for your body, how to talk about sourdough and understand common terminology, and how to save yourself years of trial and error.
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You – And How To Start One
One of the First Steps To Making Great Bread Is Having a Great Starter!
Learn how to feed your starter for optimal performance and successful baking in my easy visual guide,
How To Feed Your Sourdough Starter for Successful Baking
Once you’ve mastered the sourdough basicsyou will be ready to bake an incredible loaf of bread like this one.
This Recipe Uses the Stretch and Fold Method of Kneading.
What I love about stretch and fold:
- It’s easy.
- It can be done over a period of time and at your own pace.
- It develops an insane amount of gluten, making your bread reach for the clouds with the absolute BEST oven spring.
- It’s flexible. (Only have time for two stretch and folds? No problem, you will still have an awesome bake!)
- It can be done in the bowl, keeping your workspace clean.
- You don’t need a stand mixer — stretch and fold is a “by hand” method, uniting you to your food!
This video will walk you through the steps of the recipe and stretch and foldmethod.
Yield: 12 Prep Time: 1 day Cook Time: 40 minutes Total Time: 1 day 40 minutes Learn how to bake a big and beautiful loaf of real sourdough bread. This formula yields a soft and pillowy crumb perfect for slathering with real butter! Beginners: Start with 275 grams water, about 1 1/5 cups. Also note that all cups and spoons measurements are approximate, for best results please weigh your ingredients! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) OXO Good Grips 3-Piece Wooden Spoon Set 9 Inch Bread Banneton Proofing Basket - Baking Bowl Pro Dough Pastry Scraper/Cutter/Chopper Stainless Steel Danish Dough Whisk and Bread Lame Set Double Eye Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2) Escali Primo P115C Precision Kitchen Food Scale for Baking and CookingHow To Bake the Perfect Sourdough Boule in Your Dutch Oven
Ingredients
Instructions
Notes
Recommended Products
Higher hydration doughs will have a more open crumb (bigger holes). Want to play around with hydration? Use this website to calculate the hydration percentage of your dough: Bread Hydration and Conversion Calculator.
Because You Are Awesome and Read All the Way to the Bottom of This Post You Get My “Pro Tips” for This Recipe!
Pro Tip #1You can use up to 60% whole wheat or other heirloom or ancient grain in this recipe. Be aware that you may want to add additional water because whole grains absorb more water in the dough. Start with 10 additional grams of water per 50 grams of whole grain flour used.
Pro Tip #2 If you are baking in an electric or gas oven with a bottom heating element, always use a baking stone, pizza stone, cast-iron griddle, or cast-iron frying pan on the rack below your Dutch oven! Position the Dutch oven directly above the barrier pan or stone — this will help keep the bottom crust from getting too dark!