If you’re craving a classic artisan loaf with a soft, chewy interior and a crispity, crunchy crust, this sourdough boule recipe is one you’ll return to again and again. It uses just four basic ingredients and an easy schedule that fits real life, whether you’re baking on a weekend morning or baking ahead with a fridge bulk ferment.
Recipe by Melissa Norris on January 7, 2026
Prep time: PT5M
Cook time: PT50M
Total time: PT1495M
5 stars (4 reviews)
chocolate sourdough bread, Sourdough Boule Recipe, Sourdough Recipe
- Two days before you bake, begin feeding your starter every 12 hours to ensure it’s active and strong.
- 9:30 PM (Night Before) – Feed your starter so you have approximately 100g (my goal is about 1 cup) of active starter by morning.
- 7:30 AM – Feed the starter again.
- 10:30-11:00 AM – Once your starter has doubled (or at least risen ~30% and is bubbly), mix the 500g flour, 100g starter, 10 g salt and 350g water until combined. Cover and let sit for 30 minutes.
- Perform four stretch and folds every 30 minutes for about 2 ½ hours (about 5-6 sets).
- 2:00 PM – Bulk ferment the dough (let it sit at room temperature in a covered bowl) for about 4 hours until it looks risen and aerated.
- 6:00 PM – Shape the dough into a loose round with good surface tension using a bench knife and let it rest for 30 minutes.
- 6:30 PM – Final shape: Shape the dough again, using the bench knife, and then place the dough, seam-side up, in a floured banneton basket. Cover and refrigerate for 8-16 hours for the second rise.
- 8:30 AM – Carefully transfer the dough into the hot Dutch oven.
- Score the top, cover, and bake 20 min @ 500°F with lid on. (I have full scoring patterns in my Sourdough Mastery Course!)
- After 20 minutes, reduce the oven temperature to 450°F and continue baking for 10 minutes with the lid on.
- Carefully remove the lid (it will be hot) and bake 20–25 minutes more until deeply golden.
- Remove the loaf to a cooling rack and let it cool at least 2 hours before slicing. Pro Tip: Resist the urge to immediately slice into the loaf. The inside needs time to finish baking prior to slicing, or else you’ll be left with a gummy consistency. Click here for my favorite bread knife!