Crafting a Perfect Sourdough Boule

Tips from Farmer Drew Featuring Phil’s Legacy Bread Blend

Picture this: The aroma of sourdough baking in the oven, its crackling crust forming a rustic symphony, and the earthy tang of fermentation filling your kitchen. That’s the magic of Phil’s Legacy Sourdough Boule.

I’m Farmer Drew, and I’ve spent years milling grains and perfecting recipes that honor the craft of artisan baking. This sourdough boule is one of my favorites, thanks to the unique properties of our Phil’s Legacy Bread Blend—an artisanal mix designed for both flavor and performance.

Today, I’ll guide you through the process of creating a loaf that embodies the art of breadmaking while connecting you to the source of its ingredients.

Whether you’re seeking a crust with just the right chew or a tender, open crumb, this recipe is your roadmap. And trust me, once you’ve tried baking with Phil’s Legacy Bread Blend, you won’t go back.

Phil’s Legacy Sourdough Boule Ingredients

As renowned baker and author Chad Robertson says, “Bread is a living thing; it demands your attention and rewards your patience.” Let’s dive into the details and get baking.

Starter (Levain):

• 50 g Phil’s Legacy Bread Blend (Product Link)
• 50 g water
• 10 g active sourdough starter

Dough:

• 500 g Phil’s Legacy Bread Blend
• 360 g water
• 10 g sea salt
• 1 tsp honey (optional, for a touch of sweetness)
• Seeds or herbs (optional, for topping)

Step-by-Step Instructions for Phil’s Legacy Sourdough Boule

1. Prepare the Starter (Levain): Combine 50 g of Phil’s Legacy Bread Blend, 50 g water, and 10 g active sourdough starter in a jar. Mix thoroughly, cover, and let ferment at room temperature for 6–8 hours or until bubbly and doubled in size.
2. Mix the Dough: In a large mixing bowl, combine 500 g of Phil’s Legacy Bread Blend with 360 g water. Cover and let it rest for 30 minutes to autolyse.
3. Incorporate the Levain: Add the prepared levain to the autolysed dough. Sprinkle 10 g sea salt over the dough and add an additional 20 g water. Gently fold until fully incorporated.
4. Bulk Fermentation: Cover the bowl and let the dough rest at room temperature for 4–5 hours. Every 30 minutes, perform a series of stretch and folds, turning the dough in the bowl to build strength.
5. Shape the Dough: Transfer the dough to a floured surface. Gently shape it into a boule and place it seam-side up in a floured banneton or bowl. Cover and refrigerate overnight for a cold proof.
6. Preheat and Bake: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn the dough onto parchment paper, score the top, and carefully transfer it (with the parchment) into the preheated Dutch oven. Bake covered for 20 minutes, then uncovered for another 25–30 minutes, or until the crust is deep golden brown.
7. Cool and Enjoy: Allow the boule to cool completely on a wire rack before slicing to preserve its structure. Savor every bite of your handmade sourdough masterpiece!

The Reward of Artisan Baking

Baking a sourdough boule with Phil’s Legacy Bread Blend is a true labor of love. From the bubbly levain to the golden-brown crust, every step connects you to the timeless craft of artisan breadmaking.

The result?

A loaf with a chewy crust, tender crumb, and complex flavors that only natural fermentation can provide. Whether topped with herbs or enjoyed plain, this boule embodies the art of simple, wholesome baking.

FAQs About Phil’s Legacy Sourdough Boule

At the farmer’s market, I’m often asked about sourdough baking—especially when folks see me with a fresh loaf of Phil’s Legacy Sourdough Boule. These are some of the most common questions I hear, and I’m excited to share my answers to help you create your own artisanal masterpiece.

Phil’s Legacy Sourdough Boule

Crafted for artisan bakers, this sourdough boule combines the rustic flavor of Phil’s Legacy Bread Blend with the slow fermentation process, resulting in a chewy crust and tender crumb.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 day d

Course Bread

Cuisine Baking

Servings 1 boule

Equipment

• Mixing Bowl
• Banneton
• Dutch Oven
• Parchment Paper

Ingredients

  

1x2x3x

Starter (levain):

• 50 g Phil’s Legacy Bread Blend
• 50 g water
• 10 g active sourdough starter

Dough:

• 500 g Phil’s Legacy Bread Blend
• 360 g water plus 20g for later
• 10 g sea salt
• 1 tsp honey optional
• Seeds or herbs for topping, optional

Instructions

 

• Combine 50g of Phil’s Legacy Bread Blend, 50g water, and 10g sourdough starter in a jar. Mix thoroughly, cover, and let ferment at room temperature for 6–8 hours or until bubbly and doubled in size.
• In a large bowl, mix 500g of Phil’s Legacy Bread Blend with 360g water. Cover and let rest for 30 minutes (autolyse phase).
• Add the prepared levain and mix thoroughly. Sprinkle 10g sea salt over the dough and pour in the remaining 20g water. Gently fold until fully incorporated.
• Cover the bowl and let the dough rest at room temperature for 4–5 hours. Every 30 minutes, perform a series of stretch and folds, turning the dough in the bowl to build strength.
• Transfer the dough to a floured surface. Gently shape it into a boule and place it seam-side up in a floured banneton or bowl. Cover and refrigerate overnight (cold proof).
• Preheat your oven to 475°F (245°C) with a Dutch oven inside. Turn the dough onto parchment paper and score the top. Carefully transfer the dough (with parchment) into the preheated Dutch oven. Bake covered for 20 minutes, then uncovered for another 25–30 minutes or until the crust is deep golden brown.
• Let the boule cool completely on a wire rack before slicing to preserve its structure.

Notes

For enhanced flavor, allow the dough to ferment longer at a cool temperature. Experiment with mix-ins like olives, roasted garlic, or cheese for a gourmet twist.

Keyword Artisan Baking, Phil’s Legacy Bread Blend, sourdough

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