Classic French Boule Bread in Dutch Oven Recipe
Classic French Boule Bread baked in a Dutch oven. This rustic bread features a crisp crust and a soft, airy interior achieved through a combination of sourdough starter and yeast, with a long rise time and baking in a preheated cast-iron pot to simulate a steam oven environment.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 4 hours 15 minutes
- Yield: 1 boule loaf (about 800g) 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Dough
- 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
- Mix the Dough: If using a stand mixer, combine flour, warm water, liquid sourdough starter, dry yeast, and salt in the mixing bowl with the kneading attachment. Mix on low speed for 4 minutes, then medium speed for 6 minutes until dough is smooth and elastic. If mixing by hand, place flour on a work surface, make a well, add half the water, starter, yeast, and salt. Mix by hand until roughly combined, then add remaining water and knead into a smooth ball.
- First Rise: Cover the dough with a floured cloth and let it rise at room temperature for at least 1½ hours until it doubles in size.
- Shape and Second Rise: Transfer the dough to a floured surface, punch it down, and shape it into a ball. Make shallow ⅛ inch slits across the dough to allow expansion. Sprinkle the surface with flour or cornmeal for texture. Cover with a cloth and let rise again for 2 hours.
- Preheat Oven and Dutch Oven: 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 thoroughly.
- Bake the Bread: Once the dough’s second rise is complete, carefully remove the hot Dutch oven from the oven. Transfer the dough directly into the pot, shaking gently to settle the dough evenly. Cover with the lid and bake for 30 minutes to generate steam and a crispy crust.
- Finish Baking Uncovered: Remove the lid and continue baking for an additional 15 to 30 minutes until the loaf develops a deep golden-brown color and a crisp crust.
- Cool: Remove the bread from the Dutch oven and cool on a wire rack completely before slicing to preserve its interior texture.
Notes
- Using a cast-iron Dutch oven helps create steam for a perfect crust.
- The liquid sourdough starter adds flavor and improves texture, but you can use commercial yeast only if necessary (adjust rising times).
- Shallow slits allow controlled expansion in the oven without tearing.
- Cool bread on a rack to avoid sogginess from trapped steam.
Keywords: French bread, boule, Dutch oven bread, sourdough bread, crusty bread, homemade bread, rustic bread
