Classic French Boule Bread in Dutch-Oven
Now that you’ve managed to make and maintain your own liquid sourdough starter, you’re ready to make this Classic French Boule Bread in your Dutch-Oven. A French staple! The “Boule” ( French word for “ball”) is a traditional shape of French bread, resembling a squashed ball. This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. So, when it comes to bread, we can’t really get more authentic than this, can we? This amazing recipe is from The Larousse Book of…
- Prep time
- 4 hr
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 500g of white flour (T65)(4 cups)
- 250g warm water(1 cup + 1 tbsp)
- 100g liquid sourdough starter 2g dry yeast (2/3 tsp)
- 10g salt (2 tsp)
Instructions
- 1
If using a stand mixer - In the mixing bowl, with the kneading attachment on, add the flour, water, liquid starter, dry yeast and salt. Mix all the ingredients together during 4 minutes on low-speed. Then continue mixing, on medium-speed, for 6 minutes.
- 2
If doing by hand – Place the flour on your working surface and dig a well in the middle. Pour-in half of the water, the liquid starter, the dry yeast and the salt. Start mixing by hand until the ingredients come roughly together. Add the rest of the water and keep mixing until the dough comes into a smooth ball.
- 3
Cover your dough with a floured cloth and let it rise at room temperature for 1h1/2 minimum, (until it doubles in size).
- 4
Transfer your dough on a floured working surface. Punch down your dough and fold it back into a ball. Make slits across the dough, cutting ⅛ inch deep and sprinkle the ball with flour or cornmeal. Cover your dough with a cloth and let it rise again for 2 hours.
- 5
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch-oven inside to heat.
- 6
When the dough is ready, remove the pot from the oven and turn the dough into it. Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.