Breads
Overnight Sourdough Boule
A crackling, deeply caramelized crust and an open, custardy crumb — all from four ingredients and a long, patient rise.
Prep
40 min
Cook
45 min
Total
85 min
Serves
8
Ingredients
Difficulty: Hard
- 500g bread flour
- 350g water at 30C
- 100g active sourdough starter
- 10g fine sea salt
- Rice flour, for dusting the banneton
Method
- 1
Mix the flour and water and rest for 45 minutes so the flour hydrates (autolyse).
- 2
Add the starter and salt, then fold the dough in the bowl until smooth and elastic.
- 3
Over the next 4 hours, give the dough four sets of stretch-and-folds spaced 30 minutes apart, then let it rise until puffy and jiggly.
- 4
Shape into a taut round, dust with rice flour, and rest seam-up in a banneton in the fridge overnight.
- 5
Preheat a Dutch oven to 250C. Score the cold dough and bake covered for 20 minutes.
- 6
Uncover, drop to 220C, and bake 20 to 25 minutes more until deeply golden. Cool fully before slicing.