A classic round sourdough boule is the most forgiving bread to bake. It requires no special equipment other than a sourdough starter, a bowl, and a Dutch oven. With the Vokshus bread bag, it stays fresh for 7-10 days.
What you need
- 500 g white wheat flour (protein content at least 12%)
- 50 g whole wheat (adds flavor)
- 400 g water (78% hydration)
- 10 g salt
- 100 g active sourdough starter (refreshed 4-8 hours before)
Timeline
- Day 1, evening: Refresh sourdough starter.
- Day 2, morning: Mix dough, bulk fermentation 4-6 h.
- Day 2, evening: Shape, cold proofing in fridge overnight.
- Day 3, morning: Bake.
Step by step
1. Autolyse (15 min)
Mix flour and water. Let rest for 30 min. The gluten network begins to build itself.
2. Add sourdough + salt
Knead sourdough and salt into the dough. Stretch and fold 4 times with 30 min intervals (total 2 hours).
3. Bulk fermentation (4-6 h)
Let the dough rise in the bowl until it has grown 50-70%. It should be airy and bubbles should be visible.
4. Shape the boule
Turn the dough onto a lightly floured surface. Shape into a tight ball by pulling the dough towards you with both hands. Let rest for 20 min uncovered.
5. Final shape and cold proofing
Shape again into a tight ball. Place in a banneton dusted with rye flour. Cover and refrigerate for 12-16 hours.
6. Bake
- Preheat Dutch oven to 250 °C for 45 min.
- Tip the dough into the pot, cut a "+" on top.
- Bake with lid on for 25 min.
- Remove lid, lower to 220 °C, bake for 15-20 min until golden brown.
- Cool on a rack for at least 60 min before slicing.
Storage
Once the bread is completely cooled, place it in the Vokshus bread bag. Gently tighten the drawstring closure. The bread stays fresh for 7-10 days — crispy crust outside, soft crumb inside.