In our house of five, there’s one smell that always gets everyone flocking to the kitchen — the warm, toasty, slightly tangy aroma of our homemade sourdough French boule fresh from the oven. It’s the kind of bread that makes you stand a little taller when you set it on the table. Golden brown with a crust that crackles when you cut into it, a pillowy interior that seems to steam forever — it’s a bread that makes every meal feel special.

We love this boule in so many ways. Sometimes it’s the star of a meal — a slice still warm from the oven, slathered in salted butter that melts instantly. Other times it plays a supporting role alongside a big pot of soup, soaking up rich broth or hearty stew. It’s our weekend breakfast treat with honey, our mid-day sandwich base, our midnight snack.

The truth is, a good boule is endlessly versatile. Here are five quick ways we use it:

1. Soup Companion – Whether it’s tomato bisque, potato leek, or beef stew, thick slices of boule hold up beautifully to dipping without falling apart.

2. Rustic Sandwiches – Cut into thick slabs and pile on roasted vegetables, cheese, and meat for a café-worthy sandwich.

3. Breakfast Toast – Toasted with butter and a sprinkle of cinnamon sugar or topped with avocado and eggs.

4. Bruschetta Base – Lightly grilled slices rubbed with garlic, drizzled with olive oil, and topped with fresh tomatoes and basil.

5. Bread Bowl – Hollow out the middle, ladle in chili or creamy soup, and enjoy the edible vessel.The recipe we use is simple but deliberate. Each ingredient plays a role in building flavor and texture.

Ingredients

Warm Water (22 oz / 2 ¾ cups)

This jump-starts your yeast activity and helps the starter blend smoothly into the dough. The warmth should feel like a comfortable bath — too hot and you risk killing the natural yeasts.

Strong White Flour (26 oz / 5 ¾ cups)

“Strong” means high-protein, which develops more gluten, giving the bread its chew and structure. Bread flour works perfectly here. If you want a softer crumb, you can mix in some all-purpose flour.

Whole-Grain Flour (2 oz / ½ cup wheat or rye)

A touch of whole grain adds depth of flavor and extra nutrition. Rye will give a slightly tangier flavor and darker color, while wheat adds nuttiness.

Amaranth (¼ oz / 1 tbsp, optional)

This ancient grain is traditional in some rustic French breads. It adds a faint sweetness and a pleasing, almost poppy-seed-like texture. Totally optional, but it gives an authentic old-world touch.

Sourdough Starter (12 oz / 1 ⅓ cups)

This is the heart of the boule. A lively, fed starter will ensure a robust rise and signature tang. If your starter is sluggish, feed it 4–6 hours before mixing.

Salt (1 tbsp)

Salt doesn’t just add flavor — it also regulates fermentation and strengthens the gluten structure.

The Method: Step by Step

1. Mix and Hydrate the Dough

Combine the warm water and starter in a large bowl, stirring until the starter dissolves. Add the flours, amaranth (if using), and salt. Mix until a rough dough forms — no need for perfect smoothness yet.

2. Stretch and Fold

Over the next hour, every 20 minutes, perform a “stretch and fold”: grab one side of the dough, stretch it up, and fold it over itself. This gently builds gluten without heavy kneading.

3. Bulk Fermentation

Let the dough rise until it has roughly doubled. At room temperature, this can take 2–3 hours; in the fridge overnight, it will ferment slowly, developing deeper flavor.

4. Shape the Boule

Turn the dough onto a lightly floured surface, gently shape it into a round ball by folding edges toward the center, then flip it seam-side down. Place in a proofing basket or a bowl lined with a floured towel.

5. Second Rise

Let it rise again until slightly puffy — 30–60 minutes at room temperature.

6. Bake in a Dutch Oven

Preheat your oven and Dutch oven to 450°F. Carefully place your dough inside (seam side up or down depending on your preferred look), score the top with a sharp blade, cover, and bake for 30 minutes covered, then 15–25 minutes uncovered until deep golden brown.

Flour Variations for Flavor

If you’ve mastered the basic boule, here’s where you can start playing. Different flours can take this bread from “great” to “unforgettable”:

Einkorn Flour – An ancient grain with a slightly sweet, nutty flavor. Einkorn has weaker gluten, so use it for 10–20% of the flour to add flavor without losing structure.

Spelt Flour – Earthy and slightly tangy, it pairs beautifully with rye for a hearty loaf.

Khorasan (Kamut) – Golden in color with a rich, buttery taste.

Emmer (Farro) – Nutty and rustic, great in a farmhouse-style boule.

Mixing in one of these heritage flours will add complexity and make your bread stand out — especially if you’re serving it to guests.

Storage and Freshness

Fresh boule is best the day it’s baked, but it holds up well if wrapped in a clean kitchen towel and stored at room temperature for 1–2 days. For longer storage, slice and freeze — that way, you can pull out a slice and toast it anytime. Avoid sealing in plastic unless you want a softer crust.

Serving Ideas Beyond the Basics

You can elevate your boule from simple bread to centerpiece with just a little creativity:

Charcuterie Board Base – Thick slices with cured meats, cheeses, olives, and fruit.

Garlic Herb Pull-Apart – Slice almost all the way through in a crosshatch pattern, stuff with butter, garlic, and herbs, and bake until gooey.

Stuffed Boule Sandwich – Hollow it out, fill with layers of meats, cheese, and veggies, press overnight, and slice like a cake.

French Toast – Yes, sourdough makes incredible savory or sweet French toast.

Panzanella Salad – Cube stale bread, toss with tomatoes, cucumbers, olive oil, and herbs for a Tuscan bread salad.

Why a Boule Works So Well for Families

Part of the magic of the boule is how it naturally gathers people. Because it’s a round loaf, it feels communal — like it’s meant to be shared. In our family, everyone has their favorite “slice zone”: the crust-lovers angle for the ends, the soft-crumb enthusiasts go for the middle. It’s a bread that sparks conversation and somehow makes even a Tuesday night dinner feel like Sunday supper.

There’s also practicality: a boule is hearty enough to last for multiple meals, especially if you bake two at once. And with a good starter and basic pantry ingredients, you can make it without extra trips to the store — a blessing for busy households.

When you pull that first boule out of the oven and hear the crust crackle as it cools, you’ll understand why this bread has a permanent place in our Moonprint Kitchen. It’s not just food — it’s a ritual, a comfort, and a small act of love you can eat.