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Artisan Country Sourdough Boule

⚡ Difficulty: Advanced / Artisanal

A crispy, blistered crust with an open, airy crumb and subtle tang crafted over 36 hours of cold fermentation.

Prep Time30 mins + 24hr ferment
Cook Time45 mins
Yield / Servings1 loaf (approx 750g)
Baker's Math75% Hydration • 20% Starter • 2% Salt
Artisan Country Sourdough Boule Front Card Photo🔍 Click for Full Screen & Zoom

Step-by-Step Cooking Instructions

1

Autolyse & Levain Building

Mix the bread flour, rye flour, and water until no dry spots remain. Rest for 45 minutes to autolyse. Fold in active levain and salt gently.

2

Bulk Fermentation & Folds

Perform 4 stretch-and-folds spaced 30 minutes apart over 2.5 hours. Allow the dough to rise in a warm spot until expanded by 50%.

3

Shaping & Dutch Oven Bake

Pre-shape into a round, rest 20 mins, then shape tightly into a banneton basket. Cold retard in the fridge overnight. Bake at 450°F (230°C) covered in a preheated Dutch oven for 20 mins with steam, then uncovered for 25 mins until mahogany golden.

Baked in a Cottage Food Operation (License #CFO-LA-2026-9481).

👨‍🍳 Nakita's Kitchen Chef & Pitmaster Notes

"For the best result with this custom recipe, make sure to prep and pre-portion all ingredients before starting heat. If cooking on the Kamado Joe Classic III or Oklahoma Joe DLX 900 pellet smoker, hold your cooking temperature at 425°F indirect for an authentic wood-fired flavor profile!"

— Nakita's Kitchen Culinary Team