My Go-To Sourdough Boule

High oven spring. Open crumb. Repeatable.

I am far from a pro at this. I just started about two months ago. BUT so many of the things I read didn't really walk me through every single part of the process. I needed everything in plain words, but it didn't exist. So after months of practicing, I decided to make it myself. No ads cluttering your instructions, jumping you ahead to nonsense that makes it impossible to follow.

This is the sourdough loaf I make on autopilot now.

Pre-step: If your starter has been in the fridge, take it out for at least 1 hour before feeding. Pour off any hooch that has settled on top.

Step 1: Feed the Starter

Feed your starter 1:3:3. This means 1 starter to 3 water and 3 bread flour. Wait until it's peaked or just past peak — domed top, strong rise.

My house is 67 degrees in winter, so I feed it right before bed, and it's good to go around 9 a.m.

What I'm looking for:

• Doubled or more

• Bubbly throughout

• Slight jiggle

If it rose VERY slowly, repeat this step. Discard half of what you have (or put it in a new starter jar), and feed the remaining half again at 1:1:1 (one starter, one water, one bread flour). It should rise much faster this time.

The Dough Ingredients (Baseline Boule)

• 500g bread flour

• 335g water (67–68% hydration)

• 150g active starter (100% hydration)

• 10g fine sea salt

Step 2: Mix

1. Combine water + starter. Stir to dissolve.

2. Add flour. Mix until shaggy.

3. Rest 30 minutes (fermentolyse).

4. Add salt. Pinch and fold until incorporated. Rest 30 minutes (autolyse).

Dough should feel soft, slightly tacky, not sticky.

Step 3: Bulk Fermentation (About 5 Hours at 70°F)

This is where structure is built.

Coil Fold Schedule:

• 0:30 after salt → coil fold or stretch and fold

• +30 min → coil fold

• +45 min → coil fold

• Optional final fold if the dough still feels loose

After the folds, let it rise undisturbed.

What I Watch (Not the Clock):

• 30–50% volume increase

• Small bubbles along the edges

• Smooth, slightly domed surface

• Jiggly but not sloshy

If it looks airy and delicate, stop. Over-bulk kills oven spring.

Step 4: Pre-Shape + Bench Rest

1. Turn out (pour out of bowl) onto a lightly floured surface.

2. Pre-shape gently into a round.

3. Rest 20–30 minutes uncovered.

This relaxes the gluten, making final shaping easier.

Step 5: Final Shape (Tight = Tall)

This is where height is won or lost.

• Flip the dough smooth-side down.

• Stretch the bottom third up.

• Fold sides in.

• Roll tightly toward you.

• Use surface drag on the counter to build tension.

You want smooth, tight skin. No tearing.

Place seam-side up in a floured banneton.

Step 6: Cold Proof (16–17 Hours)

Into fridge at 38–40°F.

This:

• Develops flavor

• Improves scoring

• Makes timing predictable

When ready to bake, the dough should feel:

• Firm

• Slightly puffy

• Not collapsed

Step 7: Score + Bake

Preheat

450°F with the Dutch oven inside for 30–45 min.

Score

One confident slash at a 30° angle, about ½ inch deep. Cut slightly off-center for an ear.

Bake

• 20 min covered at 450°F

• Reduce to 425°F

• 15 min uncovered with a foil "hat," add a cold baking sheet under the dutch oven to minimize bottom scorching

• 5 min fully uncovered

Cool at least 1 hour before slicing.

Common Mistakes and FAQs

Flat loaf→ Over-bulked or weak shaping.

Tight crumb→ Under-fermented or cut bulk short.

No ear→ Blade too flat or not enough tension.

Dense bottom line→ Underproofed center or shaping too tight without enough bulk.

What if my starter doubles in the middle of the night?

Nothing is wrong.

If it peaks at 2 a.m. and you bake at 8 a.m., it will likely be slightly past peak but still usable. Starter is strongest at peak, but it doesn’t instantly “die” after.

If it has:

• Doubled

• Still looks airy inside

• Smells pleasantly tangy (not harsh)

You can use it.

If it has fully collapsed and smells sharply acidic, feed again and wait.

Can I use the tarter slightly past peak?

Yes.

Slightly past peak is fine. It may be:

• A bit more sour

• Slightly less vigorous

If it’s extremely collapsed and very acidic, performance drops. But “a little past” is completely workable for a boule.

What if it smells more sour than usual?

That usually means:

• It fermented longer

• The room was warmer

• It’s hungry

Mild tang = normal.Sharp, vinegary burn = very hungry.

If it smells harsh and thin, feed it. If it smells pleasantly sour and yeasty, bake with it.

What does 100% hydration mean?

It means equal weights of flour and water.

Example:

• 50g flour

• 50g water

That’s a 100% hydration starter.

Hydration is calculated by weight, not volume.

How do I know if my dough still needs structure during bulk?

Ask two things:

1. Does it spread quickly after a fold?

2. Does it feel loose and slack when you lift it?

If yes → it needs another coil fold.

If it holds shape, feels elastic, and forms a soft dome → you likely have enough structure.

Structure is built early. After the dough becomes airy and jiggly, stop folding.

Should I cut the loaf in a specific direction?

Yes — but it’s simple.

For a classic ear:

• Score slightly off center.

• Hold the blade at ~30°.

• Cut in one confident motion.

The cut does not need to follow the seam. It should create a weak expansion point. Direction matters less than angle and confidence.

Can I do a shorter cold proof?

Yes — but expect tradeoffs.

6–8 hours:

• Less sour flavor

• Slightly less scoring control

• Still workable

16–18 hours:

• Better flavor

• Cleaner scoring

• More predictable oven spring

You can shorten it. It just changes the result.

What causes big holes on top but a dense bottom?

This is classic underproofing.

The top expands aggressively in the oven. The bottom interior didn’t ferment enough before baking.

Result:

• Large cavernous holes up top

• Tight, compressed lower crumb

Solution: slightly longer bulk or slightly warmer fermentation.

What is “crumb”?

Crumb is the interior structure of the bread.

It refers to:

• Hole size

• Distribution

• Texture

• Moisture

Open crumb = larger, irregular holes.Tight crumb = smaller, uniform holes.

What is the “ear”?

The ear is the raised flap created by proper scoring and strong oven spring.

It forms when:

• Dough has tension

• Score is angled

• Steam is present

It’s aesthetic — not required for good bread.

Why is my crumb gummy?

Common causes:

• Underbaked (internal temp below ~208°F)

• Sliced too early (needs full cooling)

• Underfermented dough

• Very high hydration without enough bake time

Most common culprit: cutting too soon.

Is sourdough really good for gut health?

Partially.

Fermentation:

• Breaks down some gluten

• Reduces phytic acid

• Makes nutrients more bioavailable

However:

• Baking kills live bacteria.

• You are not eating active probiotics.

The benefit is digestibility, not live cultures.

Can I use bread flour in my banneton?

Yes.

I know you’ve never had trouble — and that’s valid.

Rice flour resists sticking better, but if:

• You flour generously

• Your dough isn’t overproofed

Bread flour works fine.

If it’s working for you, there’s no reason to change.

What are the most common shapes of a sourdough loaf?

Boule (Round Loaf, pronounced "bool")

Shape: Round

Best for: Dutch oven baking

Why choose it:

• Strong upward oven spring

• Easiest shape for beginners

• Excellent for building tension

This is your go-to baseline loaf

Batard (Oval Loaf)

Shape: Oval / football-shaped

Best for: Baking stone or Dutch oven

Why choose it:

• Easier slicing for sandwiches

• Often slightly more open crumb

• Good balance of height + length

Requires slightly more intentional shaping than a boule.

Baguette

Shape: Long and thin

Best for: Baking steel or stone

Why choose it:

• High crust-to-crumb ratio

• Great for sandwiches

• Quick bake time

More surface area means more caramelized crust.

Sandwich Loaf (Pan Loaf)

Shape: Rectangular (baked in loaf pan)

Best for: Uniform slices

Why choose it:

• Predictable shape

• Softer crust

• Ideal for toast and kids’ lunches

Pan controls spread, so shaping tension matters less.

Focaccia (Flat Loaf)

Shape: Flat and rectangular

Best for: High hydration dough

Why choose it:

• Minimal shaping

• Forgiving fermentation

• Crisp exterior, airy interior

Very different from boule mechanics.

Couronne (Ring Loaf)

Shape: Ring

Best for: Decorative presentation

Why choose it:

• Even baking

• Great crust development

• Visually impressive

More advanced shaping technique.