Rustic Boule
Experience the joy of artisanal baking with this *Rustic Boule* recipe, a timeless classic perfect for both novice and seasoned bakers. Made from simple pantry staples like bread flour, water, salt, and yeast, this crusty round loaf boasts a beautifully golden, crunchy crust and a soft, airy interior. The recipe features a patient rise to develop deep flavors, while the option to bake on a preheated stone or in a Dutch oven ensures a bakery-style finish. A light dusting of cornmeal or semolina prevents sticking and adds texture, making each bite irresistibly rustic. Ideal as a companion to soups, salads, or simply smeared with butter, this boule is a must-try for anyone seeking to master homemade bread with artisan flair. Keywords: rustic boule recipe, crusty artisan bread, homemade bread, easy bread recipe, Dutch oven bread.
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Recipe Information
Ingredients
- 500 grams Bread Flour
- 350 milliliters Water
- 10 grams Salt
- 7 grams Active Dry Yeast
- 2 tablespoons Cornmeal or Semolina
Instructions
In a large mixing bowl, combine the bread flour, salt, and active dry yeast.
Slowly add the water to the dry ingredients, stirring with your hand or a wooden spoon until a rough dough forms.
Turn the dough out onto a clean, lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 2 hours or until it doubles in size.
Punch the dough down gently to release the air. Shape it into a round boule (ball) by pulling the edges of the dough under to create surface tension.
Dust a clean surface with a little cornmeal or semolina and place the shaped dough on top. Alternatively, place it on a parchment-lined baking sheet.
Cover the boule loosely with a damp cloth or plastic wrap and allow it to rise again for 1-1.5 hours until it puffs up slightly.
Preheat your oven to 230°C (445°F). Place a Dutch oven or baking stone inside to preheat as well for a better crust.
When ready to bake, carefully transfer the boule to the preheated Dutch oven or onto the baking stone. Use a sharp knife or bread lame to slash the top of the dough with a few shallow cuts for decoration and to allow it to expand in the oven.
Bake the bread for 30-35 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. If using a Dutch oven, you can remove the lid after 20 minutes of baking to allow the crust to develop further.
Let the boule cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 395.4 g | 144% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 1.6 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
