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Basic Sourdough Boule

Basic Sourdough Boule

Author Nan


  • 3/4  cup natural yeast
  • 3 cups flour of choice
  • 1 ¼ cup lukewarm water
  • ½ tablespoon Redmond Real Salt
  • 1 tablespoon honey


  1. Mix the above ingredients in a bread mixer. The dough should pull away from the sides to form a nice elastic ball. When touching dough it shouldn't stick to your finger, but more sticky is better than adding too much flour.
  2. Knead dough for a few minutes.
  3. Let dough rest for 10 minutes in bread mixer.
  4. Knead an additional 5 minutes at medium speed.
  5. Place dough in a lightly sprayed bowl, cover with linen and place in a warm spot to rise.
  6. Let rise 3 hours, punch down and let rise a few more hours or until dough doubles in size (I’ve been known to run errands and leave all day and it still turns out).
  7. Remove dough and form into a boule shape, place on parchment paper, dust the top with a 1 teaspoon flour and score top in any design. Allow the dough to rise for about 20 minutes. It will also continue to rise while baking.
  8. Preheat your oven to 450 degrees with dutch oven inside. Allow dutch oven to heat for at least 10 minutes.
  9. Place dough into dutch oven.
  10. Bake for 13 minutes with lid on, remove lid.
  11. Bake an additional 13 minutes.
  12. Immediately remove bread from the dutch oven and place on a cooling rack.

Recipe Notes

Storage: If you want to keep the outside hard then place in paper bag, if you place your bread in a bread bag then the outside crust will soften.

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