Shop
Print

Easiest Ever Rustic Hand Mixed Boule

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 16-18 Hours | Cook Time: 40 Minutes
  • Yield: 1 Boule
Print Recipe

Description

This rustic, hand-mixed sourdough boule is perfect for beginners, professionals, or anyone who wants to mix by hand. Mix it in the evening, then shape and bake it the next morning. No mixer or starter needed!

Ingredients

Units

Equipment:

  • Digital Thermometer
  • Measuring Cups/Spoons (or Digital Scale)
  • Mixing Bowl
  • Proofing Basket (or bowl with a towel)
  • Dutch Oven
  • Parchment Paper
  • Bread Lame or Sharp Kitchen Knife

Dough Ingredients (Amount – Baker’s %):

  • 3 3/4 cups (450 g) All Purpose Flour (10-12% protein) – 90%
  • 1/3 cup (50 g) Whole Wheat Flour – 10%
  • 1 1/2 cups (340 g) Water (75℉ or 24℃) – 68%
  • 1 1/2 teaspoons (10g) Salt – 2%
  • 1 1/2 teaspoons (2.6 g) Leaven Instant Sourdough or Leaven Instant Wild Yeast – 0.50%

Instructions

  • Incorporate – Add the flours and water together in a bowl and mix by hand until fully incorporated-about 3 minutes.
  • Rest – Allow the dough to sit in the mixing bowl for 20 minutes.
  • Mix – At the end of the 20 minutes add the Leaven Instant Sourdough or Leaven Instant Wild Yeast to the dough- mix for one minute using the pincer method. Add the salt and mix for an additional 6 minutes, using the pincer method. The desired temperature of the dough at the end of the mix is 74-78℉/23-26℃.
  • Bulk Fermentation – After mixing, transfer the dough to a lightly oiled container. Cover the container and let the dough sit at room temperature (70-75℉/21-24℃ ). Bulk ferment for 12 hours. During the first hour and a half of bulk fermentation, perform three sets of stretch and folds 30 minutes apart.
  • Shape – After the bulk fermentation is complete, take the dough out of the container and onto the counter. Pre-shape into a loose round, cover with a towel and let rest for 10 minutes. Shape the dough into a boule and put into a floured proofing basket or a bowl lined with a towel dusted with flour, seam side up. Cover dough with a towel.
  • Proof – Let the dough balls proof at room temperature (70-74℉/21-23℃ ) for 4-6 hours.
  • Bake – An hour before baking, place a dutch oven in the middle rack of your oven and preheat to 475℉/246℃. When ready to bake, turn the dough out onto a square of parchment paper and score the top with an “X” (or any score you’d like) using a lame or sharp kitchen knife. Carefully lower the bread into the preheated dutch oven using the corners of the parchment paper, cover with lid and put into the oven for 30 minutes. After 30 minutes, remove the lid and let the boule bake for another 6-8 minutes or until dark golden brown. Carefully remove from the dutch oven and place on a wire rack to cool. Enjoy!

Notes

  • Make sure to have a container of water handy to dip your hands as you mix-this prevents the dough from sticking to your fingers too much.
  • We recommend weighing all ingredients with a scale for accuracy, however, measuring cups will certainly get the job done.
  • Prep Time: 16-18 Hours
  • Cook Time: 40 Minutes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You also may like:

Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

Menu

CONTACT US

Instagram Tiktok Facebook

Mailing List

Get updates on new products and promotions!

©2025 Leaven Foods   |   Terms & Conditions   |   Privacy Policy   |   Cancellation Policy

Conversion Calculator