Entry · Tuesday, September 15, 2026
Sourdough Boule
/SOW-doh BOOL/ n.- 1. A round, free-form loaf of naturally leavened bread characterized by a wide, settled crown and a crust so taut it could be described, in raking light, as architectural; esp. one whose equatorial circumference exceeds what a standard bread box was designed to accommodate.
- 2. colloq. Spherical bakery output that arrives on the table like it has already won. The bottom crust is load-bearing. The scoring on top is decorative, but the silhouette does not need it.
"The farmers-market baker set a thiccc sourdough boule on the wooden table and it immediately became the table's entire personality. The other loaves were garnish."
From French boule, 'ball,' from Latin bulla, 'bubble, rounded object,' attested in Old French from the 12th century; combined with English sourdough, from sour (Old English sur, 'fermented, acidic') plus dough (Old English dag, 'paste of flour and water'). The bread is named for its shape and its attitude, in that order.
Filed by

It would not fit in a bread box, so I am making it the catalogue's problem.
Ruling ADMITTED UNDER PROTEST

Not 'architectural.' Structural. The crust is load-bearing in spirit. Admitted on the dome alone.
In the margin

The equatorial circumference exceeding a standard bread box is not a flaw, it is a referendum on bread boxes and I think the bread box lost.
Also received REJECTED

Submitted: a breadstick. A breadstick also comes from dough and also has a crust, so in spirit it is a cousin of the boule.

It is a stick, Constance. A stick of bread. No.