Homemade Sourdough Boule Recipe (For Beginner’s)

Sourdough is by far one of my favorite things to bake! Beyond its delicious taste, it has health benefits that make it a preferred choice for those seeking a healthier bread option. If you’re a baking enthusiast or someone looking to get started on the sourdough journey, I present my basic boule recipe! In this post, we’ll discuss what sourdough is, and its health advantages, and provide you with step-by-step instructions to get that loaf in the oven! If this is your first time baking sourdough bread, let me know how it turned out in the comment section.

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The Basics of Sourdough

Sourdough bread relies on natural yeast and lactobacilli bacteria for fermentation. Unlike commercial yeast, which is added to dough for a quick rise (and comes in a little packet), sourdough requires a more patient and natural process. The fermentation of the dough not only imparts the characteristic tangy flavor but also contributes to its unique texture and improved nutritional profile.

Health Benefits of Sourdough Bread

1. Digestibility: One of the key benefits of sourdough lies in its improved digestibility. The fermentation process breaks down gluten and phytic acid, making it easier for the body to absorb nutrients. This can be particularly beneficial for individuals with mild gluten sensitivities.
2. Nutrient Bioavailability: Sourdough enhances the bioavailability of nutrients in the grains used to make the bread. Phytic acid, which is present in grains, can bind to minerals and inhibit their absorption. The fermentation process reduces phytic acid, allowing the body to absorb essential minerals more effectively.
3. Blood Sugar Regulation: Sourdough has a lower glycemic index compared to many commercial bread varieties. This means that it causes a slower and more gradual increase in blood sugar levels, making it a favorable option for individuals concerned about blood sugar regulation.
4. Probiotic Content: The natural fermentation process in sourdough promotes the growth of beneficial bacteria. These probiotics can contribute to a healthy gut microbiome, which is essential for overall digestive health and immune function.

Sourdough Starter

The first thing you are going to need is a sourdough starter. You can find a ton of resources online about how to do make a starter from scratch. Including this recipe. As an overview, you’ll mix equal parts flour and water (measured in grams), let it sit on the counter with a loose lid like a cheesecloth or a mason jar lid without the ring, and let it capture wild yeast from the air. Your room temperature should be around 75°F). The starter needs to ferment in a fairly warm place.

Let the mixture sit for about 12 to 24 hours before feeding it. Feeding means that you give it more flour and water (preferably slightly warm water), equal to the amount of starter that is already in the jar. So if you have 50 grams of starter in your jar from your most recent feeding, you’d add 50 grams of flour and 50 grams of water, mix that up and let it sit for another 12 to 24 hours. I usually replace my jar each time to keep things clean and to be sure I have the correct weights. Many people just eye-ball it and use the same jar over and over. Your call!

Most people like to discard some of their starter when feeding so that they don’t end up with an abundance of starter (you only need a small amount at a time). Repeat this process for a few weeks until you start to see the starter doubling in size after each feeding. Again, I will go more in depth on this later, but for now, check out some of these resources. To check if your sourdough starter is active, give it the float test. This means putting a small spoonful of dough into a glass of water to see if it floats. If it floats, it’s ready to use. This isn’t foolproof, but it’s a decent indicator. Here are a few additional resources:

The Perfect Loaf

Full Proof Baking

If making your own active starter isn’t for you, there are places online to purchase dehydrated starters or even grab some from a friend who loves sourdough baking (that’s how I got started)!

Ingredients

• 50 grams active sourdough starter (this means it is freshly fed and at it’s peak)
• 500 grams cups all-purpose or bread flour (I recommend King Arthur Organic)
• 350 grams filtered lukewarm or room temperature water
• 20 grams salt

This makes one loaf of sourdough. Below I will walk you through each phrase of the sourdough making process.

Pre-Mix

1. In a large bowl, combine the starter, water, flour, and salt
2. Mix until a shaggy dough forms
3. Let the dough rest, covered, for 30-60 minutes (I prefer airtight to prevent from drying)

Building Strength

I use the stretch and fold method as a form of gluten development. It’s akin to kneading.

1. Take the edge of the dough and fold it over the rest
2. Turn the bowl one quarter, and repeat until you’ve done a full rotation (4x)
3. Repeat this process a couple more times until a the dough pulls into a ball (you’ll feel dough tighten)
4. Let the dough rest for another 30-60 minutes
5. Perform 4-6 sets of stretch, fold, and rest for a total of letting the dough rest for 30-60 minutes in between

Bulk Fermentation

1. Let the dough rise on the counter and cover bowl, for 8-10 hours until doubled in size (time varies depending on temperature, so check on it from time to time). I avoid using plastic wrap as I prefer reusable storage. 
2. After the bulk fermentation is complete, turn the dough onto a lightly floured surface for shaping.

Shaping the Dough

1. Turn you risen dough onto a floured work surface. Pre-shape the dough and let it bench rest for 30 minutes. This recipe is for one loaf, so no need to divide the dough before pre-shaping like in the video link. You’ll need a bench scraper for this. 
2. Give your dough it’s final shape and place seam side up in a floured banneton basket (also called a proofing basket). I use rice flour or another gluten free flour for the banneton so that the flour doesn’t incorporate into the dough while proofing, which could make it stick to the basket. 
3. At this point, your dough needs to rest a second time for about 1-3 hours on the counter before baking. Many people, like myself, cover the dough and place in the refrigerator until ready to bake. If it’s covered air tight, you can leave it up to 3 days in the refrigerator and bake at your convenience. 

Baking

1. When ready to bake, pre-heat your dutch oven at 450°F. Doing this is one way to ensure a nice oven spring. 
2. When pre-heating is done or almost done, score your dough ball (you can use a bread lame, a razor blade, or sharp knife). You want a deep enough cut so that the gasses can escape without the dough having a blow out. 
3. Once pre-heated, lay the dough onto a piece of parchment paper and carefully transfer the dough to the hot dutch oven.
4. Cover the dutch oven and bake for 30 minutes. 
5. Uncover and bake for an additional 15-20 minutes, or until golden brown.
6. Cool the sourdough bread on a wire rack before slicing. It’s important to let it cool before slicing or your bread could turn out gummy.
7. For storage, leave the bread cut side down on a cutting board until day 2 (or until it starts to harden), then slice, put in a reusable ziplock bag and freeze. It makes great toast! Check out my post on how to store sourdough bread!

Baking Schedule Sample for Basic Sourdough Bread

7am – feed starter

11pm – Pre-mix (as long as your starter is ripe)

12pm – Stretch and fold (4x 30 minutes apart)

1:30pm – Bulk fermentation

9:30pm – pre-shape

10pm – final shape and put in refrigerator

Bake the next day or two

Variables for Basic Sourdough Bread

Sourdough bread baking is a science experiment. And with any experiment, there are variables. Should your bread not turn out the way you hoped for, here are some variables to look out for and adjust as needed.

1. Flour. I have used bread flour for many of my beginning loaves and I do recommend it for a higher success rate when first starting out. Bread flour contains vital wheat gluten, which is a protein that gives the bread more elasticity. However, in the name of keeping things simple, all-purpose flour will do just fine. Should your loaf or starter ever feel like it needs a boost, try adding some rye or whole wheat flour to kick the fermentation up a notch. 
2. Water. If your water is hard or treated, your loaf might not turn out. Try distilling water using a Berkey water filter or something similar. 
3. Temperature. The temperature of your home as well as the oven will impact the dough.  In the summertime, my bulk ferment is much shorter and my starter can get going in just a few hours. In the winter, I will have to be patient and wait longer. One trick I’ve used to speed things up is to stick my dough or starter in the oven, turned off with the light on. 
4. Baking. When baking, your oven temperature matters as well. You want your dough to hit a hot oven somewhere between 425°F and 450°F to give it that spring. You will likely burn the bottom of your loaf if it’s too low in the oven which makes it tough to cut and chew. Try for the center rack or consider adding a baking tray underneath if the bottom gets too brown. 
5. Pre-heat. I don’t find much difference whether I pre-heat my dutch oven or not. But if you do find that your loaf is a little off, play around with this variable. The purpose of the dutch oven is to trap moisture and allow the dough to expand right away. 
6. Lid. For my first few loaves, I left the lid on the entire time and it turned out great. I do, however, like a little brown on my crust, so I bake with the lid off for the last 20 minutes. 
7. Altitude. Your elevation can play a part in the process as well. I am in the midwest at an elevation of 840 feet. If you’re higher than that and are having trouble with your loaf, check out this article.
8. Intervals. I haven’t found a huge difference if I wait 30 minutes or 60 minutes between stretch and folds. When the temperature is warmer, I find that 30 minutes is great. You want to give the dough a chance to relax between, so if you come in for your next stretch and fold session and the dough is tight, let is rest longer. 

There are many variables to consider. My recommendation is to just try this easy recipe and adjust as needed. There are many ways to make sourdough, which all come down to preference. Play around, this bread is quite forgiving. Even if you under or over proof your dough, it will still be edible! Every not-so-good loaf is a lesson in what works and what doesn’t. So just go for it!

Zero Waste with Basic Sourdough Bread

Sourdough bread is my go to for nutrition, but also for zero waste. In fact, this bread can be 100% zero waste if you prefer.

1. Flour. This typically comes in a paper bag which can be recycle or reused. Though, you might consider buying from a bulk food store and bringing your own container. Better yet, you can buy whole grain in bulk and grind as needed (I don’t recommend this for beginner’s, but as you get the hang of it).
2. Salt. This is one of those ingredients that can be purchased in bulk at some stores where you bring your own container. Otherwise, depending on what vessel you buy your salt in, I recommend finding a way to reuse or recycle it. 
3. Water. Unless you are buying water from the store (which you may need to do if you don’t have a good water filtration system), you won’t have any waste here. Use a Berkey water filter system or use refillable jugs and take to your local grocery store for a fill up. 
4. Parchment Paper. Try this reusable parchment paper alternative. 
5. Storage. I keep my bread on the counter for a day or two before slicing and freezing it. Within the first few days, store the bread on a cutting board slice side down. Once you sliced and freeze it, use these reusable ziplock bags. 

I can’t wait for you to get started on this sourdough journey! It’s been such a gift for my family to have warm, healthy, home baked bread on the regular. Enjoy!

Shop This Post!

These are the tools that I use for making bread. I invested in some of these items once I started baking regularly. You do not need all of these, especially if you’re just starting out. Get what you think would be most useful and perhaps look into the rest once you start baking more often. Hope you enjoyed this easy sourdough bread recipe!

Dutch Oven

Banneton

Reusable Parchment Paper

Reusable Ziplock Bags

Sourdough Scorer

Bench Scraper

Large Mixing Bowl with Lid

Kitchen Scale

Bread Knife

Cooling Rack