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Rustic French Boule in a Dutch Oven Recipe

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★★★★★

5 from 111 reviews

This Rustic French Boule is a simple, no-knead artisan bread made in a Dutch oven for a crisp, golden crust and soft, airy interior. With minimal effort and basic ingredients, this classic boule is perfect for home bakers craving a traditional French-style loaf with a rustic charm.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 1/2 cups warm water, about 110 to 115°F

Instructions

  1. Mix the dough: In a large bowl, whisk together the flour, sugar, salt, and yeast until well combined. Pour in the warm water and stir with a wooden spoon until a shaggy, wet, and very sticky dough forms.
  2. First rise: Cover the bowl tightly with plastic wrap and place it in a warm spot for 6 to 12 hours until the dough has risen, is bubbly, and appears flattened on top. You may also refrigerate overnight and bring to room temperature before the next step.
  3. Preheat Dutch oven: Thirty minutes before baking, preheat your oven to 450°F and place a 6-quart Dutch oven with its lid inside to heat up thoroughly.
  4. Shape the dough: Punch down the dough gently. Flour a large piece of parchment paper generously and transfer the dough onto it. Using floured hands, quickly shape the dough into a round ball. Sprinkle the top lightly with flour, then cover loosely with a sheet of plastic wrap and let it rest for 30 minutes to rise again.
  5. Prepare for baking: Carefully remove the hot Dutch oven from the oven. Transfer the dough (with or without the parchment paper; keep the paper if the Dutch oven is not enameled) into the Dutch oven. Using a sharp knife, slash the top of the boule once or twice to allow for expansion.
  6. Bake with lid on: Cover the Dutch oven with its lid and place it back in the oven. Bake covered for 45 minutes to create steam that crisps the crust.
  7. Bake uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes until the boule is deeply golden brown and cooked through.
  8. Cool before slicing: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to preserve crumb texture.

Notes

  • Using a preheated Dutch oven traps steam, producing a crispy crust similar to traditional artisan ovens.
  • Be sure the water is warm but not hot to avoid killing the yeast.
  • You can refrigerate the dough overnight for convenience, just bring to room temperature before shaping.
  • If your Dutch oven is not enameled, keep the parchment paper under the dough to prevent sticking.
  • Allowing the boule to rest after shaping helps develop the gluten and improves the rise.

Keywords: Rustic French Boule, Dutch Oven Bread, Artisan Bread, No-Knead Bread, Homemade Bread, French Bread Recipe

Find it online: https://todayfoodrecipe.com/rustic-french-boule-in-a-dutch-oven-recipe/