Simple Sourdough Boule
Prep time
Cook time
Total time
A simple recipe for the most chewy, crusty sourdough bread.
Serves: 1 loaf
  • 300g King Arthur's high gluten flour
  • 205g of 110 degree F filtered water
  • 50g of "firm" (50% hydration) Sourdough Starter
  • 6g kosher salt
  1. Thoroughly combine your dry ingredients and mix your 110 degree F water and the starter gently by hands, slowly add in the dry ingredients.
  2. Turn out the dough onto a lightly floured surface. Do exactly one "stretch and fold" kneads and form the dough into a ball by tucking in the bottom.
  3. Place into a floured bowl, cover and let rise for an hour, make sure the room temperature is above 75 degrees F. Repeat the "stretch and fold" knead after and hour and then let rise for another hour.
  4. After the second rise stretch and fold it for a third time. Place the dough in a heavily floured banneton making sure that the seams of the boule are facing up. Pace in an airtight bag and let rise overnight in the fridge.
  5. Turn out the dough onto your floured feel by flipping the banneton upside down. Let rise in a warm space for 2 hours.
  6. Lightly score your bread with the sharpest knife you have in the house, for me that was a fresh exacto knife. Meanwhile preheat your oven, baking stone and cast iron pan to 450 degrees.
  7. Slide the boule onto the stone and dump ⅓ cup of hot water onto the cast iron pan. Immediately shut the door to preserve as much steam as possible.
  8. After 3 minutes open the oven to place your boule under a large oven safe bowl. After 15 minutes remove the bowl from the oven and let the boule bake uncovered for another 20 minutes. Pull out when crust has reached desired level of browning.
  9. Let cool on a wire rack for at least 20 minutes before slicing.
Recipe by The Crepes of Wrath at