Basic Sourdough Boule

⚠️ PLACEHOLDER CONTENT — this recipe, its steps, and its photo were generated as temporary placeholder content so the site could be built out. Replace with your own tested recipe, real photos, and exact timing before launch.

A simple, reliable everyday sourdough boule with a crisp crust and open crumb — a good first loaf if you’re new to sourdough.

Ingredients

• 500g bread flour
• 350g water, room temperature
• 100g active sourdough starter
• 10g fine sea salt

Instructions

1. Mix flour and water, rest 30 minutes (autolyse).
2. Add starter and salt, mix until incorporated.
3. Bulk ferment 4–5 hours at room temperature, folding every 30 minutes for the first 2 hours.
4. Shape into a boule and place seam-side up in a floured banneton.
5. Cold proof in the refrigerator 12–16 hours.
6. Preheat a Dutch oven to 475°F (245°C). Score the loaf and bake covered 20 minutes.
7. Uncover and bake another 20–25 minutes until deep golden brown.
8. Cool at least 1 hour before slicing.

Placeholder note: timing, hydration %, and oven temp above are generic starting points — update with your own tested numbers.