Sourdough Boule

For many, the French-style sourdough boule (a giant round of crusty sourdough goodness) is the queen of from-scratch breads. Much like with baguettes, the less you work the dough, the better the final boule loaf will be.This recipe uses our sourdough starter recipe

Sourdough Boule
Makes 1 Boule
  • 1 cup (226 grams) sourdough starter
  • 1 ¼ cups (207grams) warm water
  • 1 ½ teaspoons active dry yeast
  • 3 ½ cups (490grams) bread flour, or whole wheat bread flour
  • 1 tablespoon kosher salt
  • semolina flour (for finishing)
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warm water. Beat at medium speed until combined (about 3 minutes). Add remaining ingredients, beating at medium speed until a soft dough forms. (If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.) The dough should come together as one mass and should appear shaggy and feel sticky.
  2. Spray a large bowl with cooking spray. Place dough in bowl. Cover and let stand in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
  3. Turn risen dough out onto a lightly floured surface and deflate it to remove excess gas and air.
  4. Pull the four corners of the dough into the center, pinching with your fingertips to create a seal. Flip the dough over and begin to tighten the round by cupping your palms around the dough while rotating it.
  5. Line a bowl (approximately 6 to 8 inches in diameter) with a clean kitchen towel, dusted generously with flour. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size.
  6. Preheat the oven to 450. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. Dust the boule with semolina flour and score, using a sharp knife (or a lame) to make 3 or 4, ¼-inch-deep cuts across the top.
  7. Cover and bake for 35 minutes. Increase the temperature to 475, remove the lid, and continue baking for 10-15 minutes, until loaf is deeply browned. Turn out onto a rack and let cool completely before slicing.



  1. Hi, love this recipe. First bake, I used the volume measurements and liked it. Thought I would “be a baker” and scale everything the second time. Dough seemed dry. 65% hydration would be about 318 grams. When I measured the water into a measuring cup, lo and behold, 318 grams was 1 1/4 cup, 207 grams was less than a cup.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.