No-Scale Sourdough Recipe For a Classic Country Boule
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This is my default no-scale sourdough recipe. It’s simple enough that I have it memorized. It tastes delicious and you can add all sorts of fillings, like my easy cheesy jalapeño loaf.
It’s so good warm that if I bake it fresh for dinner there might not be any left for breakfast. If there is any leftover it’s good as toast, French toast, fresh croutons, stuffing, or bread crumbs.
Tools I use
I like to use glass bowls for sourdough because it’s non-reactive. This is important because the acidity of sourdough can start to break down metals. (Stainless steel has a non-reactive coating so it’s okay to use your Kitchen-aid type mixers with sourdough, although you won’t need it for this recipe.) Glass bowls are also clear so you can see how much the dough has risen and if there are bubbles yet.
I use Pyrex bowls with plastic lids because they hold a good seal and keep in moisture. This means I can cover my sourdough without worrying about keeping towels wet! My favorite size bowl for sourdough has been the 2.5 quart size.
- The Full Starter Set – This is what I have and it also makes a great gift for people just starting their kitchen collections.
- Sized for Sourdough Set: If you just want my preferred size for sourdough here are the 2.5-quart bowls in Sets of two, or Sets of Four.
I prefer using this bread lame because I feel it gives me a lot of control being like a UFO style but with a more natural ergonomic hold. The blade is extractable and can be stored inside when not in use. It’s also magnetic so I store it on my knife magnet.
Country Sourdough Boule (Simplified)
An easy, no-fuss traditional sourdough loaf. This version is designed to be simple enough for beginners and can be baked with or without a Dutch oven.
Ingredients
- 4 cups flour (approx. 480g)
- 1/2 cup sourdough starter (approx. 115g)
- 1 & 1/2 cups water (approx. 355g)
- 2 teaspoons salt dissolved in 1/8 cup warm water
Instructions
1. Initial Mix (Fermentolyse)
In a large bowl, mix 4 cups of flour, ½ cup sourdough starter, and 1½ cups water until you have a shaggy dough. Try not to have any dry flour sitting on the bottom. Cover the dough—I prefer a glass Pyrex bowl with a plastic lid so it doesn't dry out. Let it sit for 30 minutes. This allows the water and starter to penetrate the flour and make the dough workable.
Note: If you don't have a bowl with a lid, you can use cling wrap or some people use a wet towel. if you use wet towels rewet them frequently so the dough doesn't dry out.
2. Add Salt
Dissolve 2 teaspoons of salt in about 1/8 cup of lukewarm water, which helps the grains dissolve much faster. Pour this salt mixture over your dough and knead it by hand until the water is fully incorporated.
3. How to "Stretch and Fold":
Reach underneath the dough and grab one side. Gently stretch it out as far as you can without tearing, then fold it back into the middle. Repeat this all the way around the dough 3 times. This is one "set."
Do 3-4 sets of stretch and folds, letting the dough rest covered for 30 minutes between each set. This develops the gluten strength and that signature chewy texture. If the dough feels pretty elastic after 3 sets, you're good; if not, do a fourth.
4. Bulk Rise (Timing & Temperature)
After your folds are done, let the dough rest. Sourdough is very affected by temperature; in the hot summer it may be ready after your last set of stretch and folds, but in winter it may need 4 extra hours. Look for these signs: the dough should be airy, stretchy, hold its shape, while having several air bubbles. If you aren't ready to bake when the dough is, put it in the fridge covered with a lid or plastic wrap to shape later.
5. Preheat & Final Shape
Preheat your Dutch oven to 450°F (or standard oven to 375°F).
6. Rolling and Tension
Roll up the dough, tucking the end into itself. Then roll it the other direction to turn it from a long shape into a ball. Take the sides and tuck them underneath to make it as round as possible, keeping all seams on the bottom.
7. Scoring and Baking
Place the dough on a parchment paper "sling." Cut a slash 1/4 to 1/2 inch deep on top to allow for expansion. You can also try some fancy scoring, I recommend keeping the design simple for your first few tries though (think wheat stalks and leaves before trying medallions or butterflies).
- Dutch Oven: Bake for 30 minutes covered at 450°F. Remove lid, turn oven down to 400°F, and bake for 20 more minutes.
- No Dutch Oven: Place on a cookie sheet with parchment. Bake at 375°F for approximately 45 minutes. The bread is done when the bottom sounds "hollow" when thumped.
8. Necessary Step: Cooling
Once baked, remove the bread and let it rest for at least 20–30 minutes before slicing. I know it’s hard to wait, but this is a necessary step! The internal structure is still "setting" from the residual heat; skipping this will result in a gummy center. Don't worry—the bread will still be warm to enjoy after this necessary cooling time.
Notes
A Note on Measuring: I have always used cups for this recipe and have never tested it using a scale. However, approximate weights are provided in the ingredients for those using scales. If you test this and love the results, please let me know in the comments!
Nutrition Information
Yield 12 Serving Size 1 sliceAmount Per Serving Calories 337Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 74mgCarbohydrates 70gFiber 3gSugar 1gProtein 10g
These figures are estimates only. Because this recipe uses volume measurements (cups) and includes optional amounts of cheese, actual nutritional values may vary. Please use your preferred nutrition calculator for exact data.
