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In our home, we will make at least a Sourdough Boule weekly. It is delicious, crunchy on the outside, and just the perfect soft white bread on the inside.
Mix the dough in the evening before and enjoy your fresh and easy homemade sourdough boule for dinner!
We will eat this with raw milk butter, with soups and stews, as a sandwich bread, and rarely as french toast (because it doesn’t last that long with the family)!
This recipe is so simple, anyone can make it. Even sourdough beginners.
Just take a look at the sample schedule below to see how easy it is to make homemade sourdough naan!
SAMPLE SCHEDULE
We test our recipes in a 70°F (20°C) kitchen. Warmer kitchens will need less time for the dough to double and colder kitchens will need more time.
When I taught a course recently, there were fluctuations in the barometric pressure from Hurricane Ian and I noticed it didn’t quite rise as much as I had hoped. There is still a little bit of intuition involved with sourdough, but in time, you’ll figure out what works best for you!
4PM (the day before): Feed sourdough starter.
8PM (the night before): Mix dough, cover and let rest overnight until doubled.
7AM: Shape dough and place into bowl or banneton for cold ferment.
4PM: Cook the sourdough boule.
6PM: Enjoy for dinner!
Easy Sourdough Boule
Equipment
- 1 KitchenAid Mixer Optional as you can also knead the dough by hand
- 1 Dutch Oven
Ingredients
- 1.5 Cups Sourdough starter
- 3.5-4 Cups All-purpose flour
- 1 Cup Water
- 1 tablespoon Olive oil
- 1 ½ tablespoon Sea salt
- 1 tablespoon Maple syrup
Instructions
- Mix the dough: Mix the ingredients in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. You can also use a mixer with the dough hook to do the kneading for you. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 70°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
- Shape: Turn the dough out onto your work surface and use a bench scraper to begin shaping and folding. Use a little flour if necessary to prevent sticking. Shape into a ball, place in a banneton or bowl, and cover with a kitchen towel. (At this stage the dough balls can be stored in a covered container, in the fridge for up to 2 days before baking.)
- Preheat oven: While the dough is resting, preheat the oven to 500°F with dutch oven covered.
- Scoring Boule: Lay parchment paper down and turn your sourdough boule onto the paper. Score your boule.
- Bake your Boule: Once ready, place your sourdough boule into your dutch oven with the lid covered, and reduce temperature to 450°F for 20 minutes. After 20 minutes, remove the lid and finish baking at 425°F for another 20 minutes. Once ready, leave to cool for one hour at room temperature before enjoying.
- Store the boule at room temperature in a plastic bag for up to 3 days.