Classic Sourdough Boule
This is the bread that started it all—a straightforward, reliable sourdough that delivers consistent results every time. Using my 1,000-year-old Camaldoli Monastery starter, this boule develops complex flavor during its long fermentation while maintaining an approachable crumb structure perfect for everything from morning toast to dinner sandwiches.
The recipe makes two 800 gms loaves.
Classic Sourdough Boule
Ingredients
- 200 gms active sourdough starter (at peak activity)
- 875 gms all-purpose flour
- 125 gms whole wheat flour
- 615 gms water
- 20 gms salt
Instructions
Mix and Develop (2 hours)
- Combine all ingredients in a stand mixer bowl. Mix on low speed until no dry flour remains. The dough will look shaggy at first, but should come together after a few minutes of mixing. Cover and let rest for 30 minutes.
- Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total). To stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat until you've worked around the entire dough ball.
Bulk Fermentation (timing varies)
- After your final stretch and fold, cover the dough and let it bulk ferment at room temperature. You are looking for the dough to increase in volume by roughly 75-100% and show visible bubbles on the surface. Timing depends on your kitchen temperature - this typically takes 4-8 hours at 70-75°F.
Shape and Cold Proof (10-18 hours)
- Once bulk fermentation is complete, turn the dough onto a lightly floured surface. Preshape into a round, let rest for 20-30 minutes, then perform your final shaping. Place seam-side up in a floured banneton or bowl lined with a floured towel.
- Cover and refrigerate for 10-18 hours. This cold proof develops flavor and makes scoring easier.
Bake (50-55 minutes total)
- Preheat your oven to 450°F with a Dutch oven inside for at least 45 minutes.
- Turn the dough out onto parchment paper, score the top, and carefully transfer it into the hot Dutch oven. Cover and bake for 45-50 minutes until the internal temperature reaches 205-210°F.
- Remove the lid and bake for an additional 2-3 minutes if you want a deeper color on the crust.
- Let cool completely on a wire rack before slicing - at least 2 hours. The bread continues cooking as it cools.
