Rustic Sourdough Boule

My everyday loaf. It takes time rather than effort, and the smell alone is worth it.

This is my everyday loaf, the one I bake most weeks without really thinking about it. Sourdough has a reputation for being complicated, but once you have a lively starter it is mostly a matter of time rather than effort.

The dough is mixed in the morning, folded a few times over a couple of hours, then left to rise slowly in the fridge overnight. The next day it goes into a very hot Dutch oven and comes out with a crackling, deeply browned crust. The smell alone is worth it.

What you need to know

• An active starter. Feed it the day before, and it should be bubbly and doubled when you use it.
• A Dutch oven. The lid traps steam and gives you that blistered crust.
• Time. Most of the work is waiting while the dough rises.

Tips for a better loaf

Use the stretch and folds to build strength. Wet your hand, lift one side of the dough, fold it over the middle, and repeat on all four sides.

The overnight rise in the fridge develops flavour and makes the dough much easier to score and handle.

Be brave with the bake. A deep brown crust has far more flavour than a pale one, and it is the best part of the loaf.

You will find the full method in the recipe card below. Print it out and keep it next to your starter.