Classic Country Sourdough Boule

Step by step

1. Mix the starter and water until milky. Add the flour to form a shaggy dough; cover and rest 30–45 minutes.
2. Add the salt, pinching and squeezing it into the dough. Rest 20 minutes.
3. Bulk ferment 3½–5 hours at 24–26°C (75–79°F). Make 3–4 stretch-and-fold sets during the first 2 hours.
4. When the dough has risen 30–50% and feels airy and jiggly, pre-shape a round and rest 20–30 minutes.
5. Shape a boule or bâtard; place seam-side up in a floured banneton. Cover and cold-proof 8–16 hours, or proof 1½–2½ hours at room temperature.
6. Preheat a covered Dutch oven in the oven at 250°C (480°F) on a lower-middle rack for 45–60 minutes.
7. Turn dough onto parchment, score at a 30–45° angle about 1.3 cm (½ in) deep, and carefully lower into the hot pot. Cover.
8. Bake covered for 20 minutes. Uncover, lower to 230°C (450°F), and bake 18–25 minutes until deep mahogany.

Tip

Use the exact oven and accessory instructions for your selected model when handling the hot pot.