This easy no-knead sourdough boule produces a beautiful round loaf with a crispy, crackly crust and tender, open crumb. Perfect for slicing, serving with butter, or hollowing out for spectacular bread bowls to hold our New England Clam Chowder.
The recipe uses a simple overnight cold proof method that develops incredible flavor while fitting into a busy schedule. Mix the dough one evening, shape it the next morning, and bake that evening—or let it proof in the fridge for up to 48 hours for even deeper flavor and more flexibility.
New to sourdough? Check out our Complete Guide to Sourdough for detailed instructions on creating your starter, understanding fermentation, and troubleshooting common issues.
Making Bread Bowls
To use as bread bowls for clam chowder:
- Let loaf cool completely
- Cut a circle in the top (1 inch from edge)
- Remove top and set aside
- Carefully hollow out interior, leaving ½ inch walls and bottom
- Save removed bread for croutons or breadcrumbs
- Fill with hot soup and serve with bread top on the side
Pro Tip: For sturdier bread bowls, bake an extra 5 minutes for a firmer crust.
Recipe Notes
Starter: Must be fed 4-8 hours before using, doubled in size, and pass the float test (drop a spoonful in water—if it floats, it’s ready). See our starter guide for details.
Hydration: This 70% hydration recipe is beginner-friendly while producing excellent results. The dough will be sticky but manageable.
Timing Flexibility: The cold proof can be 8-48 hours. Longer proofs develop more complex, tangy flavors.
No Dutch Oven? Bake on a pizza stone with a metal pan of boiling water on the bottom rack for steam. Cover with a large metal bowl for the first 20 minutes.
Storage: Keep cut-side down at room temperature for 2-3 days. For longer storage, slice and freeze up to 3 months.
Troubleshooting: For common issues like dense crumb, gummy interior, or flat loaves, see our complete troubleshooting guide.
Variations
Seeded Sourdough: Add 100g mixed seeds during final shaping.
Everything Bagel Boule: Brush top with water and sprinkle with everything bagel seasoning before baking.
Olive & Rosemary: Fold in 100g chopped olives and 2 tablespoons fresh rosemary during final shaping.
Whole Grain: Replace up to 200g bread flour with whole wheat, rye, or spelt (add 5% more water).
This sourdough boule is perfect whether you’re slicing it for toast, serving it alongside dinner, or transforming it into bread bowls for our New England Clam Chowder. The tangy bread complements the rich, creamy soup perfectly.
For complete sourdough techniques, starter maintenance, and in-depth explanations of each step, visit our Complete Guide to Sourdough.
Happy baking!
Sourdough Boule (Perfect for Bread Bowls)
Course: BreadCuisine: EuropeanDifficulty: Difficult8-10
servings30
minutes45
minutes200-250
kcalThis easy no-knead sourdough boule recipe creates a crispy-crusted artisan bread with tangy flavor, perfect for slicing or hollowing out as bread bowls for clam chowder.
Ingredients
- For the Dough:
500g (4 cups) bread flour or all-purpose flour
350g (1½ cups) water, room temperature (70°F)
100g (½ cup) active sourdough starter, fed and bubbly
10g (2 tsp) fine sea salt
- For Dusting:
Rice flour or all-purpose flour (for the banneton)
- Equipment:
Kitchen scale (highly recommended)
Large mixing bowl
Banneton (proofing basket) or bowl lined with kitchen towel
Dutch oven with lid
Sharp knife, razor blade, or bread lame
Parchment paper
Directions
- Step 1: Autolyse Mix flour and water in a large bowl until no dry flour remains. Cover and rest 30-60 minutes.
- Step 2: Add Starter and Salt Add active starter to dough. Squeeze and pinch until incorporated. Add salt and mix thoroughly. Cover and rest 30 minutes.
- Step 3: Stretch and Fold Perform 4-6 sets of stretch and folds over 2-3 hours (every 30 minutes): wet hands, reach under dough, stretch up and fold over. Rotate bowl 90 degrees and repeat 4 times per set. After final fold, let rise 1 hour at room temp, then refrigerate overnight.
- Step 4: Shape Remove dough from fridge and rest 30-60 minutes. Turn onto floured surface, fold edges to center, rest 20-30 minutes. Fold edges to center again, flip seam-side down, and drag in circles to create tension. Place seam-side UP in floured banneton. Cover and refrigerate 8-48 hours.
- Step 5: Preheat Place Dutch oven with lid in oven. Preheat to 450°F for 45-60 minutes.
- Step 6: Score and Bake Place parchment over banneton, add cutting board on top, and flip. Score top with one swift cut (½ inch deep, 45-degree angle). Lift by parchment into preheated Dutch oven and cover. Bake covered 25 minutes, then uncovered 20-25 minutes until deep golden brown. Cool on rack at least 1 hour before slicing.
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