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Sour Boule Third Day

The hotly anticipated third day is upon us! Today is the day we put together the actual sourdough boule and bake it. Then eat it, of course after it cools off...

My starter from yesterday, and the day before, looked like this:


Measure 100g bread flour:

100g bread flour

Then 100g einkorn flour:

100g einkorn flour

And 100g dark rye flour:

100g dark rye flour

Add the flours to the starter, then measure 150g water at room temperature:

150g water

Add 8g of salt to the water and stir it:

8g of salt

Then add the water to the starter:


Mix that until it's combined:


Cover it, and let it rise for four hours:

Risen dough

With wet hands, first fold left:

First fold left

Then fold right:

First fold right

Then fold far:

First far fold

Then fold near:

First near fold

Cover it and let it sit for another hour:

Before second folds

Second fold left:

Second fold left

Second fold right:

Second right fold

Second fold far:

Second far fold

Second fold near:

Second fold near

Cover it, and let it sit for another hour at room temperature:

Before third folds

Third fold left:

Third left fold

Then third fold right:

Third fold right

Then third fold far:

Third fold far

Then third fold near:

Third fold near

Dust the top with flour:

dusted dough

Then flip it on the counter, floured side down:

Flipped dough

We now tuck the sides in to make a shape that's almost a hexagon:

Tuck 1

Tuck two:

Tuck 2

Tuck three:

Tuck 3

Tuck four:

Tuck 4

Tuck five:

Tuck 5

Tuck six:

Tuck 6

Make that side, we just tucked in, become the bottom of the loaf by turning it upside down:

Flipped loaf

Then we sprinkle a decent amount of flour to cover a banneton:

Floured banneton

Then we place the dough, face down, in the banneton:

Dough in banneton

We let it proof for an hour and a half while we preheat the oven to 500 degrees:

preheat oven to 500 degrees

When the dough is done proofing, we sprinkle its butt with flour:

Floured proofed dough

And we gently flip it onto the cloche baker's base:

Flipped banneton

Then gently lift the banneton:

Proofed loaf

We score a # on its top:

Scored loaf

Cove the cloche and put it in the oven:

Cloche in oven

Bake at 500 degrees for 15 minutes, then reduce the heat to 425 degrees and continue to bake for 45 minutes, and uncover the cloche before the final 15 minutes of baking:

Continue baking at 425 for 45 minutes

We get this:

Sour boule

Slice and enjoy!

Sliced boule



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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