High Hydration Sourdough Boule

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

About the author — is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. She sets the technique templates and dietary-tag rules this AI-assisted recipe is built from and directs the Test Kitchen's sampled cook-through checks — see how AislePrompt recipes are developed and reviewed. Full author profile →

A rustic loaf with exceptional rise and chewy texture, achieved through a high water-to-flour ratio and slow fermentation. This French-inspired high-protein recipe, ready in about 70 minutes, pairs bread flour, water, 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 "Plan a meal with the AI" 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.

Prep: 30 min Cook: 40 min Serves 4 French cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does High Hydration Sourdough Boule take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover High Hydration Sourdough Boule?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bread flour from drying out.

Can I substitute ingredients in High Hydration Sourdough Boule?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale High Hydration Sourdough Boule for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with High Hydration Sourdough Boule?

French high protein like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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