No-Scale Sourdough Recipe For a Classic Country Boule
This is my default no-scale sourdough bread recipe. It’s simple enough that I have it memorized. It’s so good and 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. You can add all sorts of fillings, as I do with my easy cheesy jalapeño loaf. You can even use it like “crazy dough”-a basic dough used as a base to make all sorts of bread products, like breadsticks, pizza crust, focaccia, or if you need a quick meal base, try making fry bread with soups or dips.
Tools Needed to Make no-scale sourdough bread recipe
Nonreactive bowl with lid
I like to use glass bowls and sometimes plastic, for sourdough, because they’re non-reactive. This is important because the acidity of sourdough can start to break down metals over time, and this can even make your dough taste metallic. Stainless steel has a non-reactive coating, so it’s okay to use it short-term for mixing up a batch of sourdough, like with your Kitchen-Aid type mixers (which you won’t need for this recipe). Don’t use stainless steel for long-term sourdough storage, though.
I recommend using bowls with lids; it’s easier because you don’t have to worry about keeping towels wet. If you don’t have a lid, you can try plastic wrap on the top. I don’t find it as convenient, though, because you have to remove and replace it several times during stretch-and-folds. Glass bowls are helpful because they are clear, so you can see how much the dough has risen and whether there are bubbles yet. So my favorite sourdough bowls are glass with lids.
Bread lame or a clean razor blade
A bread lame is basically just a handle for a razor blade. I prefer using a UFO-style bread lame because I feel it gives me a lot of control, being closer to the blade. Some pros prefer not to use a bread lame and to just hold the razor blade in their hands for ultimate control. This idea made my husband nervous because I can be clumsy at times, so I ordered a plastic bread lame by KneadAce. I love it because 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 (No-Scale!)
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
- 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 using a bowl with a 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. - 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. - 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. - 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. - Preheat
Preheat your Dutch oven to 450°F (or standard oven to 375°F). - Rolling and Tension for shaping
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. - Scoring
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). - Bake! 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. - 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
