5.0 from 2 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
  • 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)
  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.
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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  1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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?

  6. 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?

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


  8. 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!

  9. 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!

  10. 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!

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