Artisan Sourdough Bread Boule Recipe

This is my favorite sourdough bread recipe. It makes two loaves, and is suitable for bread bakers of every level who have sourdough starter on hand. I enjoy making two loaves at once because this recipe includes overnight refrigeration that can be extended for up to three days - so one loaf for now, one for later! The sour flavor continues to develop the longer it's left in the fridge, but three days in the fridge is the upper limit to maintain good quality bread.

Ingredients

- 240 grams active sourdough starter (starter that has been fed and left to double in size, about 4 hours after feeding)

- 620 grams warm water

- 1000 grams bread flour (I prefer King Arthur brand)

- 32 grams fine sea salt (I prefer to use King Arthur's bread salt)

- Optional 1 Tablespoon King Arthur Instant Sourdough Flavor (I only add this if I'm baking both loaves right away. If I'm anticipating leaving one loaf in the fridge for the 2-3 days, the sour flavor will be too intense)

Instructions

First thing in the morning the day you are mixing the bread, feed your sourdough starter. Once it's ripe and doubled in size, about 4 hours after the feeding, proceed with the recipe.

Whisk together the active sourdough starter and the water until the starter is dissolved. Add the bread flour, salt, and optional sourdough flavor and mix together with a spatula. At this point the mixture will be somewhat dry, add 1-2 Tablespoons of water at a time until the dough comes together without being too shaggy (floury). Let this mixture sit for 1 hour in a 75 degree room (I keep it in a humid warming drawer uncovered for this time, but if you are keeping it on the counter be sure to cover the bowl so the dough doesn't dry out)

Next, perform 2-4 rounds of stretch and folds, with a 20 minute rest in between each round. Make sure your hands are wet when performing the stretch and folds. (If you are unfamiliar with stretch and folds, this video demonstrates what one round of stretch and folds should look like). 

After all rounds of stretch and folds are finished, allow to rise for 6 hours in a 75 degree room.

After the 6 hour rise, loosen the dough from it's bowl and prepare a floured surface. Grasp the dough in the middle and allow it to stretch out over your hands as you lift it from the bowl and transfer it to the floured surface. Separate the dough into two equal pieces.

Gather the dough into a ball by grasping the edges and bringing them to the middle, then flip the dough over so the gathered side is down. Scoot the ball toward you a number of times to increase the surface tension of the ball. (This youtube video demonstrates these techniques). Transfer each dough ball into a banneton lined with a well floured tea towel, smooth side down (seam side up), and cover each banneton with a 2 gallon ziplock bag.

Transfer the bannetons into the refrigerator and allow to sit at least overnight, up to 3 days.

When ready to cook, preheat an oven with a dutch oven inside at 500 degrees for 1 hour. After the preheat, transfer the dough from the banneton to the dutch oven, slice with a razor, then cover and bake at 500 for 20 minutes.

After 20 minutes, uncover the dutch oven and lower heat to 450. Continue to bake for another 20 minutes.

Transfer to a wire rack to cool. It's best for the texture of the bread if it's allowed to cool for at least 1 hour. Enjoy!