Sourdough Boule Recipe

Adapted From: https://www.theperfectloaf.com/beginners-sourdough-bread/

Makes: 2 x 900-gram loaf (consider halving)

Total time: ~2 days

Levain

Full Recipe		Half Recipe		Ingredient
37 g	1.31 oz	18.5 g	0.65 oz	Mature sourdough starter (100% hydration)
37 g	1.31 oz	18.5 g	0.65 oz	Whole wheat flour
37 g	1.31 oz	18.5 g	0.65 oz	Bread flour
74 g	2.61 oz	37    g	1.31 oz	Water (room temp or slightly warmer)

Dough

Full Recipe		Half Recipe		Ingredient
748 g	26.38 oz	374    g	13.19 oz	Bread flour
110 g	3.88   oz	55      g	1.94   oz	Wheat flour
49   g	1.72   oz	24.5   g	0.86   oz	Rye flour (or wheat flour)
641 g	22.61 oz	320.5 g	11.31 oz	Water
184 g	6.49   oz	92      g	3.25   oz	100% hydration levain (from above)
18   g	0.63   oz	9        g	0.32   oz	Sea Salt
50   g	1.76   oz	25      g	0.88   oz	Water

Steps

Step	Description	Rest	Timing Option 1	Timing Option 2
1. Levain	Mix levain. Store for 5-6 hrs.	5-6 hrs	8am	12pm
2. Autolyse	Mix dough flours & most of water (exclude 50g & salt). Store 1 hr, covered, in warm spot.	1 hr	12pm	4pm (5:40)
3. Mix	Mix above dough, salt, excluded 50g water, & levain. Will seem wet. Bulk fermentation for 4 hrs, covered.	30 min	1pm	5pm (6:30)
4. Bulk Fermentation	Perform 3 sets of stretch & folds, spaced out by 30 min. Wet hands & do 4 folds (N/S/E/W). Rest dough covered between sets. Dough rise should be 20-50%.	4 hrs	1:30pm 2 pm 2:30pm	5:30pm 6pm 6:30pm
5. Divide & Preshape	Flour work surface & divide dough in 2 halves. Rest 25 min, uncovered.	25 min	5pm	9pm
6. Shape	Flour dough & work surface. Flip floured top down on work surface. Flour hands Grab bottom of round, stretch down & then up ⅔ to top. Grab left & right, pull away & fold one side in, then the other. Grab top, stretch away, then down. Roll dough so seams are on bottom. Rest dough for a few min. Place seam side up in towel-lined bowl dusted with flour. Rest 20 min.	20 min	5:30pm	9:30pm
7. Cover & Seal	Cover & seal. Rest 16 hrs, in fridge.	16 hrs	5:50pm	9:50pm
8. Bake w/Lid	https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven Score loaves, put in cold dutch oven. Set to 475F. Bake with lid for 20 min.	20 min	9am	1pm
9. Bake w/o Lid	Turn oven down to 450F. Bake without lid for 30 min.	30 min	9:20am	1:20pm
10. Rest	Remove & let rest for 1-2 hours	1-2 hrs	9:50am	1:50pm