An easy sourdough boule that is easy to make. The whole wheat flour will make a difference on how the water is absorbed.

Simple Sourdough Boule

Course Bread & Muffins


  • 900 g water
  • 250 g bubbly starter
  • 650 g Wheat Flour I used Flourist Red Fife
  • 608 g All Purpose Flour
  • 60 g water
  • 18 g Salt


  • Combine the 60g of water with the salt and set aside. Combine the rest of the ingredients with your hands in a big bowl. Combine just until all the flour is moistened. Cover and let sit for 30 minutes. Add salted water and massage to combine. Cover and Let sit for 30 minutes.
  • Turn the Dough with gentle folds. Cover and let sit for 30 minutes. Repeat this 3 more times. Let dough double in size.
  • Dump the dough onto a clean counter. Divide into three equal portions. Fold into quick gentle loaves and then let sit covered for 10 minutes.
  • Form each loaf into tight boules. If you want to bake, then let them rise while the oven heats up or put them into floured bowls in the fridge for a long rise.
  • Bake at 500F for 35 minutes in a covered dutch oven.
Keyword bread, sourdough