Last updated on May 16th, 2016
I can’t play the violin. I can’t dance like Justin Bieber. But I can produce a fantastic sourdough boule! By “fantastic,” I mean a boule that boasts a crackling-crisp crust, a soft, chewy interior, and a tart, tangy flavor. Watch me make this blissful bliss:
Note: Sourdough bread gets its yeasty rise (and its tangy taste) from wild yeast, or “sourdough starter.” You can make your own starter, just as I do. Here’s the simple, 2-ingredient recipe.
Another note: The day before you plan to bake, be sure to feed your starter every 8-12 hours, or until you have at least 2 1/2 cups. You’ll need 2 cups of starter for the following loaf. (The extra 1/2 cup will insure that you don’t run out of starter!)
Yet another note: Because I’m a lazy baker, I used a standing mixer (outfitted with a dough hook) to mix and knead this bread. But you can roll up your sleeves, and prepare the dough entirely by hand.
To start, tip 3 cups all-purpose or “plain” flour into the bowl of a standing mixer.
Then add 1 1/2 teaspoons kosher salt.
Blend the flour and salt at “low” speed until combined — about 15 seconds.
Now add two cups sourdough starter. My starter was created on March 5, 2015, so it is now 45 days old, which, as sourdough starters go, isn’t old at all. But during this time it has developed a tantalizingly tangy, and somewhat alcoholic aroma.
I have a slightly alcoholic aroma too. But only on Friday evenings.
Spill 1 cup warm (110°F) water into the mix…
And knead the dough at “low” speed until the flour disappears. Then boost the speed to “medium” (number 4 on my KitchenAid model), and knead until the dough becomes smooth and elastic, but still tacky to the touch — 5-7 minutes.
Scrape the dough into a large, lightly greased bowl. Then flip the dough to grease its other side. Cover the bowl with plastic wrap, and place it in a warm location until doubled in volume — 2-3 hours.
Tip: The dough will rise no matter where you place it. But in a cool location, it might take 7-8 hours double in volume.
Another Tip: If you are an anxious baker, just do what I do, and place the bowl on a common heating pad. Set the pad to its lowest heat-setting.
While the dough is rising, fetch a common colander, and place it on your work surface.
Then grab a blue and white tea towel…
And rub it with flour.
Line the colander with the floured towel.
When the dough has doubled in volume, punch it down.
Don’t pretend you don’t covet my bracelet.
Now pat the dough out on a lightly floured surface…
And form it into a ball, or “boule.”
Then set the boule seam-side-down in the prepared colander.
Cover the colander with a green and white tea towel, and set the works in a warm place until the dough doubles in volume — 45-60 minutes.
While the boule is rising, grab a heavy pot with a lid (I used my 7 quart enameled cast-iron Dutch oven), and set it on the center rack of the oven. Preheat the oven to 450°F.
When the boule is ready, scatter a little flour or cornmeal over the top…
Remove the preheated pot from the oven. Then gently lift the towel, and use it to flip the dough into the pot, the seam-side now facing up. Don’t fret if some of the dough sticks to the towel. Cover the pot, and return it to the oven for exactly 30 minutes.
Then uncover the pot, lower the oven temperature to 400°F, and bake until the crust bronzes and splits at the seams — exactly 15 minutes. Transfer the bread to a wire rack to cool.
Oh, baby. Just look at this loaf!
Did I say “let the bread cool?” Ha ha ha. Let’s slice this sucker NOW!
Lily is in full agreement with our decision.
This is the bread you want for sopping up fruity olive oil, or for spreading with butter. It’s terrific for sandwiches and toast, too.
Update May 16, 2016: I’ve made this bread many times over the past year. The recipe has never failed me!
Think you’ll give this crispy, crackling, Crusty Sourdough Boule a try? You can let me know by leaving a comment.
Meantime, here’s the copy-and-paste:
Crusty Sourdough Boule
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 loaf (approximately 1 1/2 lbs.)
3 cups all-purpose or “plain” flour (plus extra for dusting)
1 1/2 teaspoons kosher salt
2 cups fully-active sourdough starter
1 cup warm (110°F) waterSpecial equipment: A standing mixer; a large, lightly-greased bowl for rising the dough; a colander; 2 tea towels, and a 5-7 quart oven-proof pot with a lid (enameled cast iron is ideal)
Tip the flour and salt into the bowl of the standing mixer, and blend at “low” speed for 15 seconds. Add the sourdough starter and water, and blend at low-speed just until the flour disappears into the liquid ingredients. Then increase the speed to “medium,” and knead until the dough becomes smooth and elastic — 5-7 minutes.
Scrape the dough into the greased bowl, then invert the dough to grease its other side. Cover the bowl with plastic wrap. Set the bowl in a warm location until the dough doubles in volume — 2-3 hours.
Meanwhile, dust one of the tea towels with 2 tablespoons of flour. Rub the flour into the towel, and then arrange it as liner in the colander.
When the dough has doubled in volume, punch it down. Then scrape the dough onto a lightly-floured surface, and pat it out. Form the dough into a ball, and place it, seam-side-down, into the lined colander. Cover the colander with the second tea towel. Let the dough rise until doubled in volume — 45 minutes to 1 hour.
While the dough is rising, place the pot (covered with its lid) on the center rack of the oven. Preheat the oven to 450°F.
Remove the pot from the oven, and place it on your work surface. Then gently pick up the floured towel, and use it to flip the dough into the pot, the seam now facing up. (Don’t worry if some of the dough sticks to the towel.) Shake the pot to help center the dough. Immediately cover the pot, and return it to the oven. Bake for exactly 30 minutes. Then uncover the pot, lower the oven temperature to 400°F, and bake until the crust turns bronze and splits at the seams — 15 minutes.
Transfer the boule to a wire rack. Let cool completely before slicing.
Cheryl says
Yum!!
I used to make bread, and especially sourdough all the time. I haven’t done it for several years now, but after seeing this, I have to make some starter and try this recipe! Looks delicious and simply perfect for lots of things, but I love ham and cheese sandwiches with sourdough.
Thanks
badger gardener says
I refuse to believe you cannot out-dance Justin Bieber.
Over the winter I researched a starter recipe for salt-rising bread that my great-great aunts in West Virginia used to make. It had been 20 some years since I had a toasted slice of home and I was anxious to revisit some food memories. But the active ingredient I found out was a bacteria rather than yeast and a few warnings in a Popular Science article scared me away. So I found a baker in southwest PA that makes it and ships around the country instead. I do want to eventually try my hand at baking from a starter so maybe I’ll start with your sourdough recipe and if I can master that I’ll move on to the salt-rising bread. I am putting the electric heating pad on my shopping list. We’ll see what kind of yeast strains WI has to offer.
gina says
My daughter shared her bountiful basket and I thought I was cooking a delicious bok choy soup. I found out today it was a head of romaine. Buger. This bread wI’ll be just the thing to go with my hearty romaine ginger soup
Cary Bradley says
Hallelujah! Thank you, thank you, thank you! Here I go to really start my starter this time! Homemade sourdough will be mine! So excited..! Really appreciate your take on this. Thanks, Kevin~!
Susan M. says
Personally, I’d take a man (with or without his green and white tea towel) who can knows his way around the kitchen and can make a Boule over a wretched Bieber any day! Thanks for sharing!
Brenda Johnson says
Crispy and crunchy on the outside, soft (but substantial) on the inside… that classic sourdough “tang” that gives it such wonderful flavor! Delicious as is (with lots of butter of course!) for a sandwich or for superb toast! I was delighted to be gifted an entire loaf of this yummy bread- and everyone at my house LOVED it!!! Thanks for sharing Kevin!!!!!
Kevin Lee Jacobs says
My pleasure, Brenda. Thanks for taste-testing!
Crusty says
Lookin” GREAT! I too love baking with sourdough- last night- thin pizza (on the stove in a HOT iron pan). My fav baking dish for SD bread is in a clay pot- yep, remove lid part way through. I have a container of water to make the oven a bit steamy(also water tossed in the oven a bit to get oven steamyto start with) and spray the top of the bread when the top comes off too- makes bread extra crusty and browning is enhanced too. Last but not least- i use part whole grain flour -like spelt- too, in the final mix ( not the sourdough).. Sour dough is a very fun way to *play* in the Kitchen. Thx for the post!
Pam says
I had to go on a temporary diet this week to make up for all the yummy grilled cheese sandwiches using the first loaves of sourdough bread I made with your earlier recipe, Kevin. Those loaves were a bit dense with tough crust so using them for grilled cheese or croutons was perfect.
I put this boule recipe together on Friday afternoon and let it rise overnight in my cool Pittsburgh kitchen (it snowed Saturday morning so it was definitely cool!). I used milk instead of water as I heard it could soften the crust a little. Had to use a good bit more flour trying to keep my hands from being so sticky as I kneaded (old school mixing). Baked it Saturday morning. House smelled great, my husband had to make toast right away and pronounced it delicious. My boule did not rise as high as I would have liked but I attribute that to my still young starter (?)
I am going to try again today going back to using water in the dough and using the above tips for creating some steam in the oven. Keep the good sourdough recipes coming, Kevin! I’m trying them all as I enjoy your style of teaching.
Sidne says
This is similar to the sourdough i have been making for years. My only change is that i use the whey from the yogurt i make (your recipe, Kevin, absolutely amazing). Prrfect sourdough every time. Thank you!!
Helga G says
Kevin I totally agree with you. Wait for it to cool? Heck NO!! That first slice from a freshly baked loaf of Sourdough Bread is absolutely the best.
Cheryl says
I have a starter which was old when my mom got it in Alaska in ’71. I usually make pancakes with it but will try this. It looks really good!
My Grandfather was from San Francisco and was a little boy when the Earthquake of 1906 hit. There used to be a sourdough company who used seaweed in their bread, I’m sure not much, this is just a story but one of the trucks hit a pedestrian, the family sued and the company went out of business. They say it was the best but sourdough to me tastes the best from San Francisco. Present company excluded Kevin! When my grandparents came from San Francisco they would bring several loaves of sourdough, Swiss cheese,a whole Italian dry salami and vodka for them, 7up for a mixer. So for all holidays we have the same except not vodka. Good blends of flavors, textures and smells to pass on the memories for my Grandchildren. Thanks for a small walk down the lane of my memories Kevin.
Joanna says
Kevin, your loaf looks even better that what my Artisan bakery sells for …8$!
Will definitely try this recipe in the future!
Thanks for sharing.
ps.
…. and give lot’s of kisses to Lilly! 🙂
Sheri says
I was raised in California wine country with parents who loved fresh sourdough bread with room temp. sliced Monterrey Jack cheese and wine.
Annie Wu says
I too love your style of teaching; its so good because it has a view of Lily, the mention of the blue and the green ginghams and all of us wanting your bracelet, the lazy heating pad. I like your sense of humor better than anyone’s. Do you think I can substitute half of the flour with coconut flour? I always have kombucha going but am going to make the starter for bread now. If you don’t want to use it for say 3 or 4 months, what can you do with it? Put in refrigerator? Put in freezer? Thanks for all, –Annie Wu
Trish Drake says
I decided to experiment yesterday as I had several loaves to make and bring to a barbie, for the lazy sods like me sourdough bread can be made in a breadmaker, I removed mine after the dough only option as I added walnuts and cranberries, was very well received.
Stephanie says
Currently drooling at the pics! This tasty morsel is now slated to be in my belly Friday evening with a glass of nice red wine and fantastic cheese. Thanks for the recipe. BTW – I do covet you bracelet. 😉
Naomi S. says
Oooh, that bread looks SO yummy. I love sour-dough bread, but haven’t eaten it since I went gluten-free. I wonder how it would turn out with gluten-free flour. The texture wouldn’t be the same probably. Or I could explore using some of the artisanal flour that isn’t made from the modified wheat that is in everything now. It’s available on-line I know. And not expensive.
I love Lily’s picture. She looks like such a devoted and long-suffering friend. She really is a darling.
Thanks for the recipes and info on asparagus planting. I may try to find some starts. I know just where I should plant it and have been thinking about having a patch forever. Time to just do it.
Tracey San says
Umm…I’m pretty sure that if I ate that bread I would HEAR a heavenly symphony of violins and I’d sure TRY to dance like the Bieb. Great post, thanks! I can’t wait to try this bread!
Holly K says
Thats sure one beautiful loaf of bread. I also bake my sourdough in a Le Creuset roaster. I am a bit more lazy than you though because I follow a more of a Jim Lahey no knead style of baking sourdough bread. It is a much wetter dough which makes those great big holes when sliced. I let it rise over night and bake it in the morning. Nothing like fresh hot sourdough bread for breakfast. Also I let the dough rise in a bowl lined with parchment paper and use the paper like a sling to lift the loaf into the pot. I got tired of cleaning floured up tea towels, see lazy. Love your sense of humour. I enjoy all your posts.
Kevin Lee Jacobs says
Hi Holly K – Love the parchment paper trick. Will try!
Patricia says
Will you marry me? Just kidding, I’m already married, but if I wasn’t, I would marry you just for the bread alone!
Judy says
Turned out FABULOUS! Thanks so much for sharing.
Kevin Lee Jacobs says
Patricia – I’m blushing!
Judy – So glad the boule worked out for you!
Michele Reeves says
This is a great recipe! I love making bread – the old fashioned way! YUM!
Cheri says
Kevin I have been playing with soudough for the past 1.5 years and decided yesterday I would make your recipe. Was so happy to find one without yeast, silly me should have figured that one out just double the sourdough … oh well it turned out beautiful and delicious. It made a 1.84 Lb boule. I live in Colorado so every loaf I make can be so different. LOVE LOVE this easy recipe and all of your posts – have learn so much. Too bad I cannot post the picture … I just read that 1/8 teas of citric acid per cup of flour increases the sour tang – haven’t done that yet but will. Also the tip about a spoon of starter in water to see if active enough is AMAZING .. will be using that for sure
Kevin Lee Jacobs says
Hi Cheri – Music to my ears. So glad the loaf turned out well for you!
Cheri says
Kevin, I tried the citric acid in another loaf – YES it was very tangy BUT my loaf just did not rise like it should … will not try that again. I cannot throw out even a failed baking attempt so just made croutons out of the bread … also when I feed my sourdough, I use the cup removed for sourdough crackers – maybe you have some ideas for using that cup you have to remove when feeding. Thank you again for sharing all your ideas I have used many of them with happy results.
Brenda C. says
Kevin, thanks to you and Jim Lahey, I’m finally able to produce some reasonably good homemade breads. Your detailed photo instructions have really demystified the whole process for me. I’m came to your site today hoping to find a recipe for a classic Italian bread, but didn’t see one. Do you have one you would care to share? Thanks!
Susan Golden says
Kevin, your timing was perfect! November 1st, a teacher friend was passing out bags of starter and I quickly snatched one up! My husband keeps asking if it is rotten enough to toss (he simply doesn’t get it)! On the 10th, it will be ready to use (if the plastic zip lock bad doesn’t blow up before then)! It came with a cinnamon bread recipe, but I am going to give yours a try! 🙂
Maria says
Fantastic method for getting that amazing Sourdough crust and inner texture. Thank you for sharing this! I’ve just recently done the SF starter thing. Have been trying various recipes, many from rather uptight perfectionist ‘bread pros’, who have needless elitist ‘must do this’ steps in their recipes. This method is the only one that has turned out amazing boules for me. My Great Grandfather, Joseph Taulis, was a French immigrant to San Francisco in the late 1800s. He opened a bakery in area that became Candlestick Park. I finally feel like I am doing him proud with this recipe/method. Bravo !!!!
Julia says
Maria, I was wondering if anyone was having good results with this method because I sure am not. The starter is nice and bubbly but the kneaded dough is not responding very well. I can make a much better artisan type loaf with yeast.
Judy Pennington says
I’m sure you could outdo the Bieb in ANYTHING you tried. He is nothing but a spoiled little brat. My first sourdough started bombed, but I will not give up. Now that the weather is warmer, I’m going to set it in the sun on my back patio. 🙂
Jessica says
I have done this twice in a row now. Which means I’ve nailed it. Third is in the oven as I type.
Jessica says
P.S. I’m putting cloves of roasted garlic in the next one. 🙂
Susan says
My bread came out great, but there was not enough flour to form a ball. Instead, it spread out in the colander and was more like a disk than a ball. I think 3 cups must be just a suggestion. Since I use a mixer to mix and knead, I didn’t incorporate any extra flour, as I would if I were hand kneading it. Any suggestions on how much additional flour is needed?
Kevin Lee Jacobs says
Hi Susan – Lots of variables when making bread. Although 3 cups flour worked for me, more flour might be necessary if your starter is particularly wet, or if the weather is humid. In any event, I’m so glad you tried the bread, and that you enjoyed its taste.
Susan says
OMG, it was soooo good! I wrapped it in plastic, which made the crust soft, but it was very chewy, very much a high-quality European bread. Thanks!
AK47 says
I don’t know who you are or where you came from or how I was blessed to see your recipe on my Pintrest this morning, but after three failed attempts using the King Arthur flour recipe for sourdough bread, this is now the recipe I will be using moving forward. I just pulled it from the oven and cannot believe how beautiful the loaf is! Perfection!
Kevin Lee Jacobs says
Hi AK47 – I’m so glad the bread worked out for you!
Lee Hernandez says
Yeah! I baked a beauty… Finally!! My starter is over 2 years old and I have tried so many recipes. This one is my favorite. “I will endeavor to perservere” ( Lone Watie in “the Outlaw Josie Wales”). I have a great photo but don’t know how to send it. darn! Thanks for this recipe and your other posts. I just read that gardenias can be propagated from cuttings and wondered if you knew? Keep up the good work.
Amy Thompson says
I have been researching sourdough bread for a week or so. This recipe looks to me like it will be easy and it reminds me of “no knead”, which I used to make often. Anyway, I printed this and wanted to thank you for this seems doable!
Amy Thompson says
Help! I think I’m in trouble. I don’t have a stand mixer and the dough seems way too batter-like. There’s no way I can hand knead this stuff. It’s too wet. I am adding additional flour, but I am very worried things will go south on me. Do you have any suggestions?
Kevin Lee Jacobs says
Hi Amy – The dough will develop “body” the longer you knead it. But if it’s too wet to knead, go ahead and add more flour. Keeping my fingers and toes crossed for you!
Josie Hackett says
Holly K – dud like to get your sourdough receipt also
Ingelore mclaughlin says
Hi Kevin, the first came out perfect. Today the second rose great and totally deflated when I put it in the pan. Came out a little bit higher than a frisbee.
Help please
PaulW says
Great recipe! Thanks so much for posting it. I’ve baked several loaves so far and all came out very nice. This last time I added 90 g of dried cranberries and 75 g walnut pieces at the beginning of the kneading step in the KitchenAid and followed the rest of the recipe as described. Came out very tasty with good texture and just a touch of sweetness from the cranberries. Delicious! Thanks again!
Kevin Lee Jacobs says
Hi PaulW – I like your cranberry/walnut variation on this loaf. Perfect for winter!
SJ says
Hi Kevin!
I’ve been “playing” with sourdough since late August’16 and have been searching for someone who can share what they do in a simple, easy to understand format and finally… I found you – thank you!
I have one tip that has worked for me 100% of the time that you may want to try…..
Instead of using a tea towel covered in flour to line your colander, try using one of those cheap cloth napkins (usu a cotton/poly blend or just poly)… I know this isn’t very “green”…., and sprinkle with rice flour instead of wheat flour. The dough turns out each and every time, without leaving even a speck dough stuck to the napkin.
Not sure if it’s the napkin or the rice flour, but it definitely creates a non-stick surface!
Kevin Lee Jacobs says
Hi SJ – I’m so glad this step-by-step recipe worked out for you. Thanks for the poly-blend napkin tip!
Beverly, zone 6, eastern PA says
I must be destined to try this recipe because I have the green and white tea towel !
It looks scrumptious! Nothing like the aroma of baking bread when one is stuck inside on a windy winter day.
Cynhia says
It’s been a while since the comment I think but for those interested, sourdough bread left to rise/sit for 4-6 hours is 96-97% gluten free. 8-12 hour rest is 98% gluten free and 24 hour rest is 99% gluten free. So unless you have confirmed celiac disease you can essentially consider wheat sourdough bread gluten free as long as you let it rise/sit for those hourly amounts. This can be confirmed by purchasing a gluten tester. Natural yeast feeds on gluten, not sugar. Genetically modified yeast (found in stores) feeds on sugar. All yeasts that are not “naturally” caught are genetically modified and have been since about the 20’s I believe.
Sunni says
Having not made this before I have to ask why is a colander used, the purpose it serves and why can’t the dough be placed into another bowl? Thank you. It looks SO good!
Meredith Hill says
Kevin, Thank you for your beautifully detailed sourdough starter and bread recipe with pictures. You make it look easy! I have never made either and do want to try.
Dan Soliz says
Don’t know why it “scares” me to make bread. lol. But after seeing your step by step instructions, I am less fearful. Perhaps part of my fear is my inability to restrain myself from over-consuming it once it’s baked. 😉 Breads are my downfall;can you tell? Anyway, the question I have is whether an oven “proofer” can be used instead of the heating pad. My oven has that feature. I think it’s there for the purpose of baking bread, right? If so, any tips if I use it instead of the heating pad? Thank you.
Kevin Lee Jacobs says
Hi Sunni – A colander has a rounded bottom that permits the rising dough to maintain its ball-like shape. A bowl that does not have a flat bottom will work as well.
Hi Dan – You can certainly use your oven’s “proofing” cycle. Or, if you kitchen is reasonably warm, just let the dough rise on the counter. I use a heating pad because my kitchen is incredibly cold in winter. (I live in a drafty old house!)
Trudi says
OK I’ll bite. gotta try this with almond flour for gluten free. I’ll let you know if it “works”
Tiffany says
For Cynhia: I’ve been making Sourdough Gluten Free bread for some years now and I ferment the dough in an oiled bowl covered with plastic wrap in the refrigerator for 48 hrs….now that’s surely totally gluten free. Both my husband and I make Sourdough bread just about every three days …. it tastes heavenly always. We’re spoiled now with this very good bread.
Sharon Weippert says
Do you need to grease the cast iron pot before putting in the dough. I have an old cast iron pot that I thought I would use. I have been thinking about making sour dough bread for a while now. Your recipe has inspired me to get going. Thanks
Ted says
The pictures are incredibly inspiring, but it took me a couple of weeks until I had sourdough starter to use with this recipe. The bread came out great, BUT I had a couple of challenges. First, like one of the other commenters above, I had to add a lot more flour – I *think* this might be due to the variation we all have in the consistency of our sourdough starters. Mine is pretty thin . . . so, the next time I make this, I won’t add the extra cup of water to the dough at the beginning, and I’ll see how it comes together. I also didn’t have a round cast iron pot, so I used an oval one . . . and, not surprisingly, the bread flattened out more than yours. I’m off to buy a round Le Creuset!
Ted says
Okay, I made a second batch of the bread. I only used the flour, salt and starter in the mixer . . . then, I realized it needed a little bit – maybe 1/4 cup at the most – of water. Added that in, and everything game out just PERFECTLY! Tender but appropriately textured crumb, nice crispy crust. I used a 5Qt round casserole this time. This recipe is a winner!
Kevin Lee Jacobs says
Hi Ted – I’m so glad the bread worked out for you the second time around! Enjoy a slice for me, okay?
Gisele says
It came out perfectly the first time! Many Thanks. Gisele
Kevin Lee Jacobs says
Yay, Gisele – So glad the boule worked out for you!
Heath says
I made this and it’s perfect! Almost to pretty to eat. No standing mixers here, but I enjoy kneading by hand. Thank you for this awesome post.
Kevin Lee Jacobs says
Hi Heath — Thanks for the comment. So glad you liked the bread. Good for you for kneading the dough by hand!
Annie says
I just ran across this recipe for crusty bread. 2 cups starter?! What?
…oh…I see, this bread is done in less time than the way I have been doing it for years. My bread is fabulous, however, I have to plan ahead a day or start it by 5am. Kevin, you’ve got my curiosity juices flowing. I will beef up my starter (Had my baby bubbling for about 5 years now since I developed it). I normally only need [pun] 1/3 cup for a 2 lb loaf so I only keep about 3/4 cup on hand. I’m going to go feed that child right now and triple its weight so I can try your technique. This could be a lifesaver if it turns out as well as you promise. *rubs hands together*
Thank you for all your delightful recipes and videos. You crack me up
Annie says
This bread just came out of the oven. Absolute perfection!
Maybe it’s a difference in flour or who knows what but I had to add another 1/2 cup of flour because the dough was SO wet. I mean SO SO WET! I know I measured everything like your instructions and even with the increase of flour the dough was extremely wobbly. I am used to working with a wet dough so I forged ahead and managed (only God and probably my cat know how) to get that big, bubbly glob off the counter and into the proofing basket. Good thing shape doesn’t matter much at that stage. The finished loaf is beautiful. And it weighs–get this–2.428 pounds! Biggest crusty loaf I’ve ever made.
Wish you had a share photo feature here in the comments section.
So now I will be keeping 3 cups of starter in my fridge instead of the 1/2 cup I usually have on hand. I will also be keeping (Bee keeping?) the heating pad in the kitchen from now on. Thanks for that tip too. How did I miss that one for all these years??
Thank you for this recipe, Kevin. If I lived within 50 miles of you I would invite myself over on a Friday evening and we could have a great time smelling like alcohol together. 🙂
Kevin Lee Jacobs says
Hi Annie – I’m so glad the bread worked out for you. If you go to my Twitter or Facebook page, you can post a picture there. Would love to see your creation!
Steph Hill says
Made it. Nailed it (I mean, it was good for ME). Loved it! Thx.
Clay says
Kevin, instead of a heating pad, I use a mat that is used for seed starting. Perfect temperature and is plastic/rubber (?), not fabric……easy to clean!
Kevin Lee Jacobs says
Hi Steph Hill – Kudos to you!
Hi Clay – Seed-starting mat: good idea.
Sri says
I’d like to use this recipe to make small dinner rolls (about 3-inch diameter). Have you tried this? I was wondering if I need to reduce the time in the oven? If I put them in a square Pyrex pan, should I cover them with aluminum foil?
Lulu says
Not sure what happened but mine was awful. The dough seemed VERY sticky but I stuck to the recipe instead of adding more flour. The first and second rise were fine but despite double dredging the cloth the dough stuck badly. In the oven it did not rise, nor brown, and was gummy. I threw it out. I have made a lot of bread with this starter and gave it the water test first, so that seemed fine.
Jenny says
Even though this post is old, I just had to leave a comment. I have been using this recipe, along with your sandwich loaf, about every week. (we are big fans of the sandwich loaf!) I have to thank you! These recipes are so easy and strait forward, perfect for a beginning sourdough baker. The directions are clear and simple ( I have since memorized them) and are basically fool-proof. They’ve given me confidence in my baking, so, thanks again!
Liliana says
You’re killing me, Kevin! I want to quit my job as a realtor and just cook everything from your website. This bread looks like the bread I remember from my beloved Poland, where I was born, only it was elongated, not round, but it doesn’t matter. I’ll just have to make it! Last weekend I made the French Pain de Mie and it was awesome. This weekend I’m making the English Muffins. Already bought the electric skillet and rings for it, so they’re in line next. This recipe will have to wait in line until the following weekend. But every day I’m tempted to just stay home and cook your recipes!!! 🙂
Kevin Lee Jacobs says
Hi Jenny – Nice to read that you are enjoying both the sourdough sandwich loaf and the boule.
Hi Liliana – So glad you are enjoying my recipes, and that you took the time to tell me so!
Claudia says
Perfect boule! Crusty, flavorful, with a supple, even crumb. I used 4 cups of flour all told, adding by handfuls until the dough was at least not pudding-like. Maybe, since this is a recurring theme in the comments, you might add a notation in the recipe, such as 3 to 4 cups flour, and instruct to start with three and add until the mass comes together.
And yes, of course I covet the bracelet!
Ann says
Cannot WAIT to try this!!