High Hydration Sourdough Boule

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A rustic loaf with exceptional rise and chewy texture, achieved through a high water-to-flour ratio and slow fermentation. This French high-protein recipe, ready in about 70 minutes, pairs bread flour, water, and active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g bread flour
• 200g water
• 5g active dry yeast
• 5g salt
• 50g all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 300g bread flour, 200g water, and 5g active dry yeast. Mix until no dry flour remains, then cover and rest for 30 minutes.
2. Step 2: Add 5g salt and 50g all-purpose flour to the dough, then knead for 10 minutes on a floured surface until smooth and elastic, passing the windowpane test.
3. Step 3: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 3 hours, or until doubled in size.
4. Step 4: Gently shape the dough into a tight boule, place seam-side up in a floured banneton, and refrigerate overnight (12-16 hours).
5. Step 5: Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Score the dough with a sharp knife, transfer to the hot pot, cover, and bake for 25 minutes.
6. Step 6: Remove lid, bake uncovered for 15 minutes until deep golden brown, then transfer to a wire rack to cool completely before slicing.