Sourdough Boule (Cold-Pot Method)

Instructions

1. 1

   Stir sourdough starter into water until dissolved. Add flour and salt, mix to a shaggy dough, and finish by hand. Cover with damp towel and rest 45 minutes.

2. 2

   Perform a stretch and fold: lift an edge about 4 inches, tuck to center, quarter-turn the bowl, and repeat around until tight (about 15 seconds). Return to bowl and cover.

3. 3

   Place bowl in oven with light on and oven off. Check temperature at 30 minutes (target 78–82°F; if over 85°F, crack the door open). Allow bulk fermentation for 4.5 hours total.

4. 4

   Check dough readiness: it should be doubled, domed on top, with big bubbles visible underneath. If not ready, give it 30–60 minutes more.

5. 5

   Remove bowl from oven. Perform another stretch and fold until tight. Cover and bench-rest for 15 minutes.

6. 6

   Dust banneton or towel-lined bowl heavily with flour. Place dough seam-side up in basket, cover, and leave on counter for final proof (45–60 minutes).

7. 7

   Preheat oven to 450°F. Keep Dutch oven out of the oven; it will go in cold. If using a dark-interior pot, place silicone mat or foil under the parchment.

8. 8

   Place parchment over basket and flip dough onto counter. Score the top with a slash. Lower into cold Dutch oven, cover with lid, and bake for 30 minutes.

9. 9

   Remove lid and bake for 20 minutes more.

10. 10

    Remove loaf from Dutch oven and place on rack. Bake for 5–10 minutes more until internal temperature reaches 195–205°F, crust is golden, and loaf sounds hollow when tapped.

11. 11

    Cool on a rack for 1 hour before slicing.