Name: Classic French Boule Bread in Dutch Oven Recipe
Prep time: 15 min
Cook time: PT-489283H35M40S
Total time: 4 h 15 min
Cuisine: French
Ingredients: 500g 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)

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Introduction

Classic French boule bread is a beautifully crusty, round loaf with a tender crumb inside. Baking it in a Dutch oven helps create the perfect environment for a crispy crust and moist interior, making this recipe a favorite for home bakers.

A round loaf of bread with a golden brown crust and a cracked pattern on top sits inside a teal cast iron pot with cream-colored interior. The bread has a rough texture and is well risen, filling the pot almost completely. The pot lid rests slightly open, showing the bread inside. The scene is set on a white marbled surface with a white and blue striped cloth partially visible around the pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g 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

Step 1: If using a stand mixer, add the flour, water, liquid starter, dry yeast, and salt into the mixing bowl with the kneading attachment. Mix on low speed for 4 minutes, then increase to medium speed and mix for another 6 minutes until a smooth dough forms.
Step 2: If mixing by hand, place the flour on a clean surface and make a well in the center. Pour in half the water, liquid starter, dry yeast, and salt. Begin mixing by hand, gradually incorporating the flour and liquids. Add the remaining water and continue mixing until the dough becomes smooth and elastic.
Step 3: Cover the dough with a floured cloth and let it rise at room temperature for at least 1½ hours, or until it doubles in size.
Step 4: Transfer the dough onto a floured surface. Gently punch it down and shape it back into a ball. Make shallow slits about ⅛ inch deep across the dough’s surface. Sprinkle with flour or cornmeal, cover with a cloth, and let it rise again for 2 hours.
Step 5: About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a 2-liter cast-iron Dutch oven inside to heat.
Step 6: When the dough has finished its second rise, carefully remove the hot pot from the oven. Transfer the dough into the pot, shaking it gently so the bread settles evenly. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 to 30 minutes until the loaf is deeply browned. Cool on a rack before slicing.

Tips & Variations

Use bread or all-purpose flour if T65 flour is not available; the texture may vary slightly.
For a more pronounced sourdough flavor, extend the first rise to 2–3 hours or refrigerate overnight.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work similarly.
Sprinkle sesame or poppy seeds on top before the second rise for added flavor and texture.

Storage

Store the bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days to maintain crust crispness. For longer storage, freeze the loaf whole or sliced in an airtight bag. Reheat slices in a toaster or warm the whole loaf in a 350°F (175°C) oven for 10–15 minutes.

How to Serve

A round loaf of golden brown bread with a textured, slightly cracked crust sits inside a deep white pot with teal handles and a teal lid resting partially open on the side. The bread has a rustic, star-like pattern scored on the top surface, showing lighter and darker areas of crust. The pot is placed on a white marbled surface with a white cloth that has blue stripes draped casually around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of dry yeast?

Yes, you can substitute active dry yeast for dry yeast in equal amounts. If using active dry yeast, dissolve it in a little warm water before mixing with the other ingredients.

What if my dough doesn’t rise enough?

If the dough isn’t rising well, ensure your water is warm but not hot, and that your yeast or sourdough starter is active. Keep the dough in a warm, draft-free spot during rising to encourage fermentation.