Rustic Artisan Boule: A Classic French-Style Round Bread

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

  1. In a large bowl, combine the flour and yeast, stirring to distribute evenly.
  2. Add 1⅔ cups (376 ml) of room temperature water and stir until no dry flour remains, about 1 minute.
  3. Cover the bowl and let the mixture rest for 15 minutes to allow flour hydration.
  4. Sprinkle salt over the dough and add the remaining 2 tablespoons (28 ml) of water.
  5. Mix with your hand until the salt and water are fully incorporated.

Kneading and First Rise

  1. Turn the dough onto an unfloured counter surface.
  2. 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
  1. Continue this process for 6-8 minutes until dough becomes elastic and smooth
  2. Form dough into a ball and place seam-side down in the bowl
  3. Let rise for 1-1½ hours until increased in size by 50%

Shaping and Cold Fermentation

  1. Gently turn dough onto lightly floured surface
  2. Shape into a 10-inch round
  3. Perform a series of folds to create tension
  4. Create surface tension by dragging dough in circular motions
  5. Place in a flour-dusted towel-lined colander, seam side up
  6. Refrigerate for 12-18 hours

Baking

  1. Preheat Dutch oven in 500°F (260°C) oven
  2. Transfer dough to parchment paper
  3. Score top with crosshatch pattern
  4. Bake covered for 20 minutes
  5. Reduce temperature to 450°F (230°C)
  6. Bake uncovered for 10-15 minutes until deeply browned
  7. 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.