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Chris Stentz @chrisstentz.bsky.social · 29/01/2026

I have been getting some rise out of this recently. Rather than fermenting for time, I've been home so I can watch it and let it ferment until it's right. Tall boule!

A tall boule of sourdough bread sits on a wooden cutting board next to a tub of butter for scale. This is 12.5oz water,.75oz k salt, 4oz starter (100% hydration whole ground wheat berries), 1lb 4oz bread flour. Preheat Dutch oven with lid on for 1hr at 500 degrees F, put in boule and score, put lid on and back in oven, turning it down to 425 degrees F for 30min-32min with lid on, and then another 15min with lid off, still at 425 degrees F. Let it rest at least 1hr before serving.