Beginner-Friendly Artisan Sourdough Boule Recipe
So, you’ve got a bubbly sourdough starter and are ready to bake your first artisan boule? Perfect! If your starter needs some work, check out the post Sourdough Starters for Newbies. There are a few tools you will need to get you on your way. Here is a convenient bread baking basket set that’s great for those just starting out who want to create artisanal masterpieces! This set has banneton baskets, a bread whisk, a scoring lame, dough scraper, and more! It’s everything I wish I could’ve just bought at once.
This beginner-friendly recipe will walk you through the process step by step, so you can bake a beautifully crusty loaf with that signature tangy flavor. Sourdough baking might seem intimidating at first, but I promise—it’s all about patience and practice. Let’s get started!
Ingredients:
500g bread flour (higher protein is best for gluten development)
75g active sourdough starter (fed and at peak rise)
320g filtered water (room temp; avoid chlorinated tap water)
10g sea salt (for flavor and gluten strength)
Why These Ingredients Matter
Baking sourdough is part art, part science. Here’s what you need to know:
Flour: Bread flour is ideal for a strong dough structure. You can mix in a little whole wheat for extra flavor, but for an easier first bake, stick to mostly white flour. King Arthur is my favorite.
Water: Hydration affects texture and fermentation speed. If your kitchen is humid, you may need slightly less water.
Salt: Enhances flavor and controls fermentation. Don’t skip it!
Starter: The heart of sourdough. If it’s not active and bubbly, your bread won’t rise properly.
Step-by-Step Instructions
1. Mix the Dough (Morning or Evening)
In a large mixing bowl, stir together the starter and water until mostly dissolved. Add the flour and mix with your hands, a spoon, or a dough whisk until no dry bits remain. The dough will look rough and shaggy—that’s fine! Cover and let it rest for 30-45 minutes (this step, called autolyse, helps gluten form naturally).
2. Add the Salt
Sprinkle salt over the dough, then use your fingers to pinch, fold, and work it in. You’ll notice the dough starts feeling stronger.
3. Bulk Fermentation (4-6 Hours)
Cover the bowl and let the dough rest at room temp (around 70-75°F). During this time, it’ll rise and develop structure. Every 30-45 minutes, do a stretch and fold: grab one side of the dough, stretch it up, and fold it over itself. Repeat on all four sides. Do this 4-5 times total during the bulk fermentation. After your final stretch and fold, allow it to sit covered in a bowl for a couple hours until it doubles in size.
Pro Tip: If your dough isn’t rising much, your kitchen might be too cold. Move it to a warmer spot or give it extra time.
4. Shape the Boule
Once the dough has doubled in size, lightly flour a surface and shape it into a round boule. Pull the edges toward the center, then flip the dough and gently tighten it into a smooth round shape.
Be gentle! You don’t want to deflate the lovely air pockets inside.
5. Final Proof (8-12 Hours in the Fridge)
Place your shaped dough into a well-floured banneton (or a bowl lined with a floured towel). Cover and refrigerate overnight. This long, cold fermentation enhances the flavor and texture.
Why chill the dough? Cold fermentation (also called retardation) improves crust development and flavor depth.
6. Preheat & Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn your dough out onto a large piece of parchment paper or a dough sling. When the Dutch oven is hot, gently place your dough in the Dutch oven, score the top with a sharp knife or lame, and cover with the lid.
Bake covered for 25 minutes (this traps steam for a crackly crust)
Drop the temp on the oven to 425°F and bake uncovered for 20 minutes until deep golden brown
No Dutch oven? Use a baking stone or sheet pan and place a pan of hot water in the oven for steam. If you want to snag a beautiful Dutch oven for yourself, click here.
7. Cool Completely Before Cutting!
Once out of the oven, resist the urge to cut into your bread right away. Let it cool on a wire rack for at least 1-2 hours.
Why wait? Cutting too soon releases steam, leaving you with a gummy, underdeveloped crumb.
Common Beginner Questions
Why Didn’t My Bread Rise?
Your starter may not have been active enough. Try the float test (drop a spoonful into water—it should float!).
Bulk fermentation may have been too short. If your dough hasn’t nearly doubled, let it go longer.
Your kitchen may be too cold. Find a warmer spot for proofing.
How Can I Get a More Open Crumb?
Use slightly more water for higher hydration.
Handle the dough gently during shaping.
Make sure it proofs fully before baking.
Best Way to Store Sourdough?
Store in a paper bag or wrapped in a towel to maintain the crust. For longer storage, slice and freeze. I also use these great reusable bread bags and buy extras for when I send bread to work with my husband for his friends.
Final Thoughts
Sourdough baking is all about learning as you go. Your first loaf might not be perfect, but each time you bake, you’ll get better at reading your dough and adjusting for your environment.
This artisan boule recipe is a great starting point. Stick with it, and soon, you’ll be baking loaves that rival any bakery!
Now go forth and bake! Let me know how it turns out—I’d love to hear about your sourdough journey!
Links to products in this post can possibly lead to a small commission for me. But friendly reminder, I will never endorse a product I don’t believe in!
