There’s something magical about pulling a crackly sourdough boule from the oven—the rustic crust blistered to perfection, the scent of fermented dough mingling with toasted flour, and that irresistible crunch when you slice into it. This isn't just any sourdough loaf bread recipe—this is your go-to artisan sourdough bread recipe made for the home baker who craves bakery-level results without the stress. Whether you're just dipping your toes into sour dough bread for beginners or looking to expand your sourdough scoring patterns repertoire, this easy sourdough bread recipe will have you hooked.
Crackly Crust Sourdough Boule
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine European, French, German, Italian
Servings 1 large boule (about 10 slices)
Dutch oven (5 to 6 qt) This is essential for getting that signature oven spring and crispy crust. A heavy-duty cast iron dutch oven traps steam for a professional finish.
Mixing bowl For autolyse and bulk fermentation.
Bench scraper Helpful for shaping.
Proofing basket (banneton) Maintains the boule’s structure. A bowl lined with a well-floured towel works too.
Lame or razor blade For creating beautiful sourdough scoring patterns and helping the bread bloom in the oven.
Kitchen scale Accuracy matters in artisan bread recipes dutch oven style.
- 500 g bread flour you can mix with 50g whole wheat for a nuttier flavor
- 100 g active sourdough starter fed and bubbly; the best sourdough starter recipe is the one you’ve kept alive and thriving!
- 350 g water lukewarm
- 10 g salt
Mix & Autolyse
In a large bowl, combine flour and water until no dry bits remain. Let it rest for 1 hour. This is the autolyse stage—it helps develop gluten and makes the dough easier to handle.
Add Starter & Salt
Mix in your sourdough starter and salt. Use the stretch-and-fold method for 5 minutes. The dough should feel elastic and slightly sticky.
Bulk Fermentation
Cover and let it rest at room temperature for 4 to 6 hours, performing 3–4 sets of stretch-and-folds every 30 minutes in the first 2 hours.
Shape & Cold Proof
Turn the dough onto a lightly floured surface, pre-shape, let it rest for 15 minutes, then shape into a tight boule. Place in a floured banneton, seam side up. Cover and refrigerate overnight (8–12 hours).
Score & Bake
Preheat your oven with the dutch oven inside at 475°F (245°C) for 30–45 minutes. Flip the dough onto parchment, score with a lame (try leaf or spiral bread scoring patterns!), and carefully transfer into the hot dutch oven.
Bake Covered & Uncovered
Bake covered for 20 minutes to trap steam, then remove the lid and bake for another 25 minutes until deep golden and crackly. Cool for at least 1 hour before slicing.
Perfect Pairings
This crusty bread recipe pairs beautifully with a pat of salted butter and flaky sea salt for something simple and satisfying. It’s also a dreamy base for sourdough breakfast recipes—think avocado toast with chili flakes, or a slice smeared with ricotta and honey. Want something sweeter? Try it with a slather of jam or turn leftovers into French toast—yes, sourdough boule makes an unexpectedly delicious sweet sourdough bread breakfast.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, but your crumb may be slightly less open. Bread flour gives that chewy texture and strong structure artisan loaves are known for.
2. Is this recipe beginner-friendly?
Absolutely. It's a sour dough bread for beginners as much as it is a solid artisan sourdough bread recipe for seasoned bakers. The long fermentation and dutch oven baking make it nearly foolproof.
3. What type of scoring should I try?
Start simple with a single slash across the top. As you gain confidence, explore sourdough bread designs like wheat stalks or geometric sourdough scoring patterns.
4. Can I make this a quicker version?
You can shorten bulk fermentation if your kitchen is warm, and opt for same-day baking. There are plenty of dutch oven bread recipes quick enough for same-day satisfaction.
5. Why a Dutch oven?
Baking bread in a dutch oven mimics a commercial steam oven. It creates the steamy environment that crusty artisan loaves need, making dutch oven sourdough the go-to method for home bakers.
