Bread: Rustic Boule

Boule is a rustic bread shaped like a flattened ball. This is a great bread for just about anything. Described here is more of a method than a recipe. It is easy, master this technique and you will be able to turn out bakery quality bread at your very home any time you want. Experiment with the basic recipe, start with white flour first. Once you are comfortable with the technique, you can try adding other flours, such as rye and whole wheat.


Step (1) Making a soft dough:
In a large stainless steel bowl combine:
  • 2-1/2 to 2-3/4 Cups of water,
  • About 6 Cups of flour,
  • 1 Tbsp of dried yeast and
  • 1 Tbsp of kosher salt.
Stir together the ingredients, adjust flour amount if necessary to make a soft dough.

Step (2) Aging: Cover with a lid. Leave the dough at room temperature for 2 hours, then place the bowl in the refrigerator. It can keep in the refrigerator overnight.

Step (3) Baking the Bread: Preheat oven at 450 F. Place a baking pan on the lower rack of the oven. Turn out the dough onto a floured surface, lightly knead the dough and shape it into a round, place it on a baking sheet. Let the dough rise at room temperature on the counter for 40-60 minutes. Just before baking, cut slits on top of the dough and dust the dough with some flour. Open the oven, add 1 cup of water in the pan, and place the bread on the middle rack of the oven. Bake for 35 to 40 minutes. Remove the bread when done, let set for 15 minutes before slicing.
Alternatively: Using 3-4 Cups of white flour and 3 Cups of rye flour. More rye flour will make the dough too touch. Also, rye flour aborbs more water than white flour, so adjust your liquid accordingly. You can also add flexseed flour to the bread to make it more nutrient rich.

Pictured below: (L) White Flour (R) White Flour + Rye Flour
bagel dough balls fresh bagels