4.8 from 6 reviews
Platinum Instant Sourdough Boule
Sourdough without homemade sourdough starter sounds impossible, but this recipe and its revolutionary ingredient - Platinum Instant Sourdough Yeast - guarantees it. With dried sourdough starter mixed with high-powered yeast, this sourdough boule skips the starter without missing any flavor. For a bit of variety, we swap our round Dutch oven and boule shape for an elongated oval.
Yield: 1 boule
Ingredients
  • 4½ cups (572 grams) bread flour
  • 1 (0.63-ounce) package (18 grams) Platinum Instant Sourdough Yeast
  • 1 tablespoon (9 grams) kosher salt
  • 1¾ cups (420 grams) warm water (105°F/41°C to 110°F/43°C)
Instructions
  1. Step 1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, instant sourdough, and salt. Add 1¾ cups (420 grams) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Refrigerate for at least 2 hours.

  2. Step 2. Line a sheet pan with parchment paper, and generously dust with bread flour.

  3. Step 3. Turn out dough onto a floured surface. Gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 180 degrees, and pull again until a tight, smooth, oval boule forms. Place dough seam side down on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour. (Alternatively, place dough on prepared pan; cover and refrigerate overnight. The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)

  4. Step 4. When dough has 30 minutes left to rise, place a 5- to 7-quart oval enamel-coated Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).

  5. Step 5. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place dough, still on parchment, in Dutch oven. Cover with lid, and place back in oven.

  6. Step 6. Immediately reduce oven temperature to 425°F (220°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

  7. Recipe in partnership with Bake From Scratch.
Notes
SHEET PAN METHOD:
Although we prefer the Dutch oven method, this recipe can be baked on a sheet pan. To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 30 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more.
 

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32 Comments
  1. Came out pretty!
    Do not have a dutch oven so did the covered foil pan on baking sheet.
    I would a picture but not sure how.

  2. I generally proof my yeast when I make bread. Is it ok to do that here?

  3. I made this with my mom on December 30th 2020, and I spent a super long time looking for a website that actually had the recipe. it seems you guys take baking really seriously. Thanks for the recipe, it really came in handy!

    From Aidan fisher

  4. Wow. I’ve been trying to make sourdough bread for years. It turns out okay, but it always tastes like plain homemade bread- no sour taste. I found this Instant sourdough yeast, followed the recipe sort of, and BAM, turned out the most beautiful, perfectly raised boule that actually TASTES LIKE SOURDOUGH. Delicious!! Thank you, Redstar!

  5. Can we bake this in a loaf pan?

  6. Made this lovely dough for the second time. I use only 5-6 grams of kosher salt instead of a full tbsp and have great results. This time I used the dough to make cinnamon raisin bread. The dough rolled into a rectangle really easily and kept its shape when I sprinkled on the cinnamon, brown sugar, and plumped raisins. I rolled the dough up and shaped it into a circle/crown to rise again about 60 minutes then waited another 30 minutes as my dutch oven warmed in the oven. The final rise was better than I expected; I was worried the dough would lose its spring after being flattened by a rolling pin, but it regained all its height. The boule looks beautiful and tastes very, very, very good.

  7. Will this recipe fit in a 4.2 qt. dutch oven?

    • Hi Joanie,
      The recipe recommends 5 to 7-qt Dutch oven. I should fit the 4.2-qt, but it may be a little tight. Let us know if you try it!
      Happy baking!
      Carol

  8. I have also shaped it into a loaf and put it in the fridge overnight. The next day I slash and bake it in the oven with a cover then remove it and bake it and turns out great!

    • At what point in the process did you put it in the fridge and leave it?

  9. 1 Tablespoon of SALT is too much! I would not use more than 1 teaspoon, will use 1/2 tsp next time.

    Bread came out great other than too salty to eat!

    Baked on sheet covered with foil

    • The recipe calls for Kosher salt which is more coarse than regular table salt. I used the kosher salt a couple of times and it tasted just right. Definitely use a smaller amount when using table salt.

  10. do you have a video that show how to stretch and fold the bread?

  11. Hi! After letting it rest for 2 hrs covered, and then 2 hrs in the refrigerator, do I need to let it come back to room temp. before moving to step going to steps 2+3, and if so how long should I leave it to return to room temp.?
    Thank you!!

    • Hi Molly,
      You do not need to let the dough come to room temperature before proceeding to step 2. Let us know if you make this bread!
      Happy baking!
      Carol

  12. What size is the dutch oven you are using?

    • Hi Sandy,
      A 5 to 7 quart oval enameled Dutch oven will work for this recipe. You can also shape into a round boule and use a round Dutch oven if preferred.

      Happy baking!
      Carol

  13. If i choose the alternative option for next day baking does that mean two visits to the refrigerator? One prior to stretching the dough and a second after stretching the dough and forming the oval boule?

  14. Hi- I’m the first step, it says to let rise in a warm place, covered for 2 hours. And right after it says to refrigerate for 2 hours. So is it either or or you must do both before continuing?

  15. Can you leave this refrigerated overnight as well, or does it need to be baked after the 2 hour mark?

    Thanks!

  16. if you are using all purpose flour do you still use the same amount of water?
    This will be my first attempt at making bread

    • Hi Gloria,
      Bread flour is ideal, but if you are in a pinch you can use all-purpose flour. If using AP flour, start with 1/4 cup less water and add back in if needed. Your loaf’s volume may not be as big using AP flour compared to bread flour.
      Happy baking!
      Carol

  17. Is there a way to do this without a stand mixer?

    • Hi Max,
      Yes, you can use a wooden spoon or dough whisk and mix the ingredients in a bowl until they come together. It’s a no-knead recipe, so you don’t have to knead it.

      Happy baking!
      Carol

  18. Can this be made in a bread machine with Platinum Sourdough? What setting would I use? Second time trying to make bread.

    • Hi Lisa,
      This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website that you can try. Simply substitute the Platinum Instant Sourdough for 1 packet of dry yeast in the recipe.
      Happy baking!
      Carol

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