There’s something magical about the aroma of freshly baked bread wafting through your kitchen. This rustic boule recipe – a traditional French-style round loaf – captures the essence of artisanal bread-making with its crispy crust and tender, chewy interior. Using just four simple ingredients and time-honored techniques, you’ll create a bakery-worthy loaf that’s perfect for everything from sandwiches to sopping up soup.
Ingredients
US Measurements:
- 3½ cups bread flour
- ½ teaspoon instant or rapid-rise yeast
- 1⅔ cups plus 2 tablespoons water, room temperature
- 1½ teaspoons table salt
Metric Measurements:
- 546 grams bread flour
- 2.5 grams instant or rapid-rise yeast
- 404 ml water (376 ml + 28 ml), room temperature
- 8.5 grams table salt
Time Requirements
- Prep Time: 30 minutes
- Initial Rise: 1-1½ hours
- Refrigeration: 12-18 hours
- Baking Time: 30-35 minutes
- Cooling Time: 2-3 hours
- Total Time: 16-24 hours
Step-by-Step Instructions
Initial Dough Preparation
- In a large bowl, combine the flour and yeast, stirring to distribute evenly.
- Add 1⅔ cups (376 ml) of room temperature water and stir until no dry flour remains, about 1 minute.
- Cover the bowl and let the mixture rest for 15 minutes to allow flour hydration.
- Sprinkle salt over the dough and add the remaining 2 tablespoons (28 ml) of water.
- Mix with your hand until the salt and water are fully incorporated.
Kneading and First Rise
- Turn the dough onto an unfloured counter surface.
- Using the slap-and-fold technique:
- Position hands at 12 and 6 o’clock
- Lift and turn dough 90 degrees counterclockwise
- Slap bottom portion onto counter
- Stretch and fold dough over itself
- Continue this process for 6-8 minutes until dough becomes elastic and smooth
- Form dough into a ball and place seam-side down in the bowl
- Let rise for 1-1½ hours until increased in size by 50%
Shaping and Cold Fermentation
- Gently turn dough onto lightly floured surface
- Shape into a 10-inch round
- Perform a series of folds to create tension
- Create surface tension by dragging dough in circular motions
- Place in a flour-dusted towel-lined colander, seam side up
- Refrigerate for 12-18 hours
Baking
- Preheat Dutch oven in 500°F (260°C) oven
- Transfer dough to parchment paper
- Score top with crosshatch pattern
- Bake covered for 20 minutes
- Reduce temperature to 450°F (230°C)
- Bake uncovered for 10-15 minutes until deeply browned
- Cool completely on wire rack for 2-3 hours
Nutritional Information
(Per 100g serving)
- Calories: 256
- Carbohydrates: 53g
- Protein: 8g
- Fat: 0.8g
- Fiber: 2g
- Sodium: 296mg
Pro Tips and Tricks
- Use a smooth countertop surface for best kneading results
- Room temperature water ensures optimal yeast activation
- The overnight refrigeration develops complex flavors
- A Dutch oven creates steam for the perfect crust
- Score the bread just before baking for best results
- Listen for a hollow sound when tapping the bottom to check doneness
Variations and Substitutions
- Replace up to 20% of bread flour with whole wheat flour
- Add 2 tablespoons of honey for a slightly sweet version
- Incorporate 2 tablespoons of olive oil for a softer crumb
- Mix in herbs like rosemary or thyme for flavored bread
- Use all-purpose flour if bread flour is unavailable (texture will be slightly different)
Common FAQs
Q: Can I skip the overnight refrigeration?
A: While possible, the cold fermentation develops better flavor and texture. It’s strongly recommended to include this step.
Q: Why isn’t my crust crispy?
A: Ensure your Dutch oven is properly preheated and create steam by keeping the lid on for the first 20 minutes of baking.
Q: Can I use active dry yeast instead of instant?
A: Yes, but dissolve it in the water first and expect slightly longer rising times.
Q: Why did my bread flatten during baking?
A: This usually happens due to insufficient surface tension during shaping or overproofing. Ensure proper shaping and timing.
Storage and Make-Ahead Tips
- Store at room temperature in a paper bag for up to 3 days
- Freeze for up to 3 months, wrapped well in plastic and foil
- Refresh day-old bread in a 350°F (175°C) oven for 5-10 minutes
- Slice before freezing for easier portioning
- For make-ahead, shape and refrigerate for up to 18 hours before baking
This rustic boule is more than just bread – it’s a journey into traditional bread-making that rewards patience with incredible flavor and texture. With practice, you’ll master the techniques and be able to produce professional-quality artisan bread right in your own kitchen.