There’s nothing quite like the aroma of freshly baked sourdough. This artisan boule is a classic, rustic loaf with a crisp crust, soft interior, and deep flavor that develops slowly during its long fermentation. Whether you’re serving it warm with butter, pairing it with soup, or turning it into the best toast of your life, this is a bread that brings the bakery home.
Why You’ll Love This Recipe
- Naturally leavened with sourdough starter — no commercial yeast required.
- Slow fermentation develops exceptional flavor and texture.
- A Dutch Oven or La Cloche gives you a professional crust at home.
- Perfect for everyday baking or special gatherings.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Active sourdough starter | 1 cup | Bubbly and active |
| Water | 1¼ cups | Room temperature |
| Salt | 2 tsp | Fine sea salt preferred |
| Hard Red Wholegrain flour | ½ cup | For added flavor and structure |
| Revivalist or Homestead flour | 3½ cups | Main flour base |
Directions
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Mix and Knead. Combine all ingredients in a stand mixer. Knead for about 15 minutes, or until the dough forms a smooth ball and pulls away from the sides of the bowl. Note: It should pass the windowpane test (a small piece of dough can be stretched thin without tearing).
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First Fermentation. Lightly oil a large bowl. Place the dough inside and cover tightly so it’s airtight. Let the dough ferment in a warm place for 8 to 24 hours, or until it has doubled in size.
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Shape the Dough. Gently punch down the dough to release air. Shape it into a round loaf and place it in a banneton basket. Let it rise until doubled again — about 2 to 4 hours at room temperature — or refrigerate for up to 12 hours for a slower proof.
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Preheat the Oven. Place a Dutch Oven or La Cloche inside and preheat the oven to 450 °F (232 °C).
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Score and Load. Turn the dough out onto a piece of parchment paper. Score the top with a sharp blade. Carefully lower the dough and parchment into the preheated Dutch oven.
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Bake. Bake with the lid on for 20 minutes. Remove the lid, reduce the temperature to 425 °F (218 °C), and bake for another 20 minutes, or until the crust is deeply golden.
Tips for the Best Artisan Boule
- Use an active starter for the best oven spring.
- Don’t skip the preheat — a blazing hot Dutch oven is key to a crisp crust.
- Longer fermentation equals more flavor.
- Let the loaf cool fully before slicing to preserve the crumb.
Serving Suggestions
Serve this sourdough warm with salted butter, alongside soup or stew, or toasted with jam. It makes excellent sandwiches and freezes well for later use.
Frequently Asked Questions
Can I use whole wheat flour instead of bread flour?
Yes, though the texture will be denser. A mix (as written) balances flavor and rise.
What if my starter isn’t very active?
Give it a feeding or two before baking. Strong starter = good rise.
Do I need a Dutch oven or LaCloche?
A Dutch Oven or La Cloche gives the best crust, but a baking stone with steam can work.
