Name: Rustic French Boule in a Dutch Oven Recipe
Prep time: 15 min
Cook time: 1 h
Total time: PT-489720H17M35S
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour, plus more for shaping; 1 teaspoon sugar; 2 teaspoons salt; 2 1/4 teaspoons active dry yeast; 1 1/2 cups warm water, about 110 to 115°F

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Introduction

This Rustic French Boule is a simple, no-knead bread baked to perfection in a Dutch oven. Its crisp crust and chewy crumb make it an ideal homemade loaf that requires minimal hands-on time. You only need a few basic ingredients and some patience to enjoy bakery-quality bread at home.

The image shows a round loaf of bread with a golden brown, crispy crust covered with light patches of white flour. The crust has a rough texture with cracks and some shiny areas indicating it is freshly baked. The bread sits on crumpled light brown parchment paper, which adds texture and contrast, placed on a white marbled surface with some dark burnt spots and stains. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups all-purpose flour, plus more for shaping
1 teaspoon sugar
2 teaspoons salt
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water, about 110 to 115°F

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, salt, and yeast until well mixed. Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
Step 2: Cover the bowl tightly with plastic wrap and set it aside in a warm place for 6 to 12 hours, until the dough rises, bubbles, and flattens on top. You can also refrigerate it overnight; just bring it to room temperature before the next step.
Step 3: Preheat the oven to 450°F. Place a 6-quart Dutch oven with its lid inside the oven for 30 minutes to heat.
Step 4: Punch down the dough. Generously flour a sheet of parchment paper and transfer the dough onto it. With floured hands, quickly shape the dough into a ball. Sprinkle the top lightly with flour, cover with plastic wrap, and let it rest for 30 minutes.
Step 5: Carefully remove the Dutch oven from the oven. Uncover the dough and place it into the Dutch oven, either with or without the parchment paper (use the parchment if your Dutch oven is not enamel-coated). Slash the top of the dough once or twice with a sharp knife.
Step 6: Cover the Dutch oven and bake the bread for 45 minutes. Then remove the lid and bake for another 15 to 20 minutes, until the loaf is golden brown and cooked through.
Step 7: Remove the bread from the oven and let it cool completely before slicing.

Tips & Variations

For a richer flavor, replace half of the all-purpose flour with bread flour.
Add herbs like rosemary or thyme to the dough for an aromatic twist.
Make sure the water isn’t too hot, as this can kill the yeast and prevent proper rising.
If you prefer a crunchier crust, remove the lid for the last 20 minutes and place a pan of water below the oven rack to create steam.

Storage

Store the boule wrapped loosely in a clean kitchen towel or paper bag at room temperature for up to two days. To keep it longer, slice and freeze the bread in an airtight container for up to three months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

A loaf of bread with a golden brown crust and white flour dusted on top is partially sliced, showing the soft white inside with a slightly airy texture. Three slices are laid out in front of the unsliced part, each with a rough crust edge and a spongy look inside. The bread is placed on a wooden cutting board with a striped pattern, set against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. Since instant yeast doesn’t need to be dissolved first, mix it directly with the dry ingredients.

Why is the dough so wet and sticky?

The dough is intentionally wet to create an open crumb and a crisp crust. Using flour on your hands and work surfaces will help manage the stickiness while shaping.