This Simply Nature Rustic Italian Boule is already remarkably clean with just 5 organic ingredients and completely seed oil free. The main benefits of DIY are significant cost savings (up to 70%) and the satisfaction of fresh-baked sourdough. No problematic ingredients need substitution - this is exactly how traditional sourdough should be made.
Based on: Rustic Italian Boule
· Makes 3 boules (approximately 48 servings)
· Serving: 2 oz (56g)
Why This Recipe is Seed Oil Free
Commercial Rustic Italian Boule from Simply Nature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Rustic Italian Boule may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
1800g (about 14 cups) · King Arthur Organic Bread Flour
Primary structure and protein source, provides the gluten network for texture and rise
Active sourdough starter
360g (about 1.5 cups) · Cultures for Health San Francisco Sourdough Starter or homemade
Natural leavening agent and flavor development through wild fermentation
Filtered water
1260g (about 5.25 cups) · Filtered tap water (room temperature)
Hydrates the flour and activates gluten development
Fine sea salt
36g (about 2 tablespoons) · Redmond Real Salt Fine Sea Salt
Flavor enhancement and gluten strengthening for better texture
Instructions
Step 1. Ensure your sourdough starter is active and bubbly. Feed it 12-24 hours before baking with equal parts flour and water (100g each) and let it double in size. An active starter will smell yeasty and tangy, not sour or alcoholic.
Step 2. In a large mixing bowl, combine 1260g room temperature filtered water with 360g active sourdough starter. Whisk thoroughly for 2-3 minutes until completely dissolved - no lumps should remain as they'll create uneven fermentation.
Step 3. Add 1800g organic bread flour and mix with a wooden spoon or dough whisk until a shaggy, rough dough forms with no dry flour visible. This takes about 3-4 minutes of mixing. The dough will look messy and uneven - this is normal. Cover with damp towel and let rest for 30-60 minutes (autolyse phase).
Step 4. Sprinkle 36g fine sea salt evenly over the dough surface. Using wet hands (to prevent sticking), fold the dough over itself repeatedly to incorporate the salt, about 20-30 folds. The dough will become smoother and more elastic. Cover and begin bulk fermentation.
Step 5. Perform 4 sets of stretch and folds during the first 2 hours of bulk fermentation, spaced 30 minutes apart. For each set: wet your hands, grab one side of the dough, stretch up and fold over to the opposite side. Rotate bowl 90° and repeat 3 more times. The dough should become noticeably smoother and stronger with each set.
Step 6. Continue bulk fermentation for 4-6 hours total at room temperature (70-75°F), until the dough increases by 50-70% in size and feels light and airy when gently poked. In cooler conditions, this may take 8-12 hours. The dough should jiggle slightly when the bowl is moved.
Step 7. Divide dough into 3 equal portions (about 800g each). Pre-shape each portion into a loose round by pulling the edges toward the center. Let rest 20-30 minutes on lightly floured surface. Final shape each into a tight boule by creating surface tension - pull the dough tight against the work surface while rotating.
Step 8. Place shaped boules seam-side up in well-floured bannetons or bowls lined with floured kitchen towels. Cover and proof for 2-4 hours at room temperature, or overnight in refrigerator (8-24 hours for enhanced flavor). Dough is ready when it springs back slowly when gently poked.
Step 9. Preheat Dutch oven with lid to 475°F for at least 45 minutes. Score the dough with a sharp blade or lame in a cross or single slash pattern, about ¼ inch deep. Carefully transfer to hot Dutch oven, cover, and bake 20 minutes. Remove lid, reduce to 450°F, and bake 20-25 minutes more until golden brown and internal temperature reaches 205-210°F. Cool completely on wire rack for at least 2 hours before slicing.
Storage
Store completely cooled loaves in paper bags or bread boxes for 3-4 days. For longer storage, slice and freeze in airtight bags for up to 3 months. Day-old bread is perfect for toast, and stale bread makes excellent breadcrumbs or croutons.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.45
Savings69%
Initial investment in starter culture pays off immediately. Bulk flour purchases and minimal ingredients make this extremely cost-effective. Fresh homemade sourdough also offers superior flavor and nutrition compared to store-bought.