Crackly Crust Sourdough Boule
Equipment
- 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.
Ingredients
- 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
Instructions
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.