Sourdough Boule

also called sourdough · pain au levain · country loaf

The table

1/2 cup(100 g)active sourdough starterwhisk smoothadd flour, rest 45 minwork in the salt, fold every 45 min for 4 hoursshape a boule, dust, chill overnight in a bannetonscore, bake in a Dutch oven 500°F 20 min covered + 450°F 25 min open
1 1/2 cups(350 g)warm water
3 1/4 cups(450 g)bread flour
1/2 cup(50 g)whole wheat flour
2 tsp(10 g)fine sea salt
2 Tbsrice flour
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1whisk smooth

2add flour, rest 45 min

goes in with what step 1 made

3work in the salt, fold every 45 min for 4 hours

goes in with what step 2 made

4shape a boule, dust, chill overnight in a banneton

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 16 hr 15 min1 of 5 steps gives no time
Needs you
about 45 min
If you get it wrong
Narrow — the night in the banneton is the slack; the bulk is not, and an over-proofed dough bakes flat however well you score it

  1. whisk smooth

    not timedfrom the start

  2. add flour, rest 45 min

    45 minwalk away(we think)from the start

  3. work in the salt, fold every 45 min for 4 hours

    45 minneeds you(we think)45 min in

  4. shape a boule, dust, chill overnight in a banneton

    14 hrwalk away(we think)1 hr 30 min in

  5. score, bake in a Dutch oven 500°F 20 min covered + 450°F 25 min open

    45 minwalk away(we think)15 hr 30 min in

You'll need Dutch oven · banneton

Goes with

See how it is written
>> title: Sourdough Boule
>> category: Breads
>> tags: bread, sourdough, starter, oven, overnight
>> counters: Bakery
>> aka: sourdough, pain au levain, country loaf
>> pairs-with: new-england-clam-chowder
>> servings: 12
>> time: 24 hr
>> slack: narrow — the night in the banneton is the slack; the bulk is not, and an over-proofed dough bakes flat however well you score it

>> step: whisk smooth
Whisk @active sourdough starter{1/2%cup}(100 g) into @warm water{1 1/2%cup}(350 g).

>> step: add flour, rest 45 min
Add @bread flour{3 1/4%cup}(450 g) and @whole wheat flour{1/2%cup}(50 g) to @&(~1)slurry{}, then rest ~{45%min}.

>> step: work in the salt, fold every 45 min for 4 hours
Work @fine sea salt{2%tsp}(10 g) into @&(~1)dough{}, folding every ~{45%min}.

>> step: shape a boule, dust, chill overnight in a banneton
Shape @&(~1)dough{} into a boule, dust with @rice flour{2%Tbs}, and chill in a #banneton{} for ~{14%hours}.

>> step: score, bake in a Dutch oven 500°F 20 min covered + 450°F 25 min open
Score @&(~1)loaf{} and bake in a #Dutch oven{} at 500°F for ~{20%min} covered, then at 450°F for ~{25%min} uncovered.