Tag: boule

4 ingredients + 24 hours + a hot dutch oven = 1 crusty and rustic loaf of bread.

I have literally purchased bread that looked exactly like this. However this no-knead bread tastes a gazillion times better. Plus what’s better than the smell of bread baking in your home?

Answer: Nothing.

The crust is crisp and even has those tiny little air bubbles on the exterior. The inside is tender and soft with lots of chewy goodness and just waiting for a slather of butter and/or jam.

Got 24 hours? Make this rustic bread or maybe ciabatta?

To Make This Rustic Bread Loaf You Will Need:

• unbleached all-purpose bread flour – Has higher protein that all-purpose flour which lends better texture and chew.
• kosher salt – Enhances the flavors in the recipe.
• active dry yeast – Lends flavor and helps baked goods rise.
• warm water – Should be around 110-115℉ (or 43-46℃).

Combine The Dry Ingredients:

First, in a large mixing bowl, measure and add in 3 cups bread flour (why bread flour? see next step), 1-1/2 teaspoons kosher or sea salt and 3/4 teaspoon active dry yeast. Then whisk to combine.

What is the Difference between All-purpose vs. Bread Flour?

It all boils down to high protein. Protein content will affect many aspects of the flour and doughs/batters such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, and crumb grain. <—I learned that from the bakerpedia.com. Typically (not always) if a recipe is yeast leavened (i.e breads) you should use bread flour. If a recipe is chemically leavened (baking powder and/or baking soda) it will need less protein and all-purpose flour is usually called for. Like in biscuits, cakes and cookies, for example.

What Is the Best Way to Dry Measure Flour?

Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a dull knife.

Make The Dough:

Next pour in the water and use a rubber spatula and mix.

It should start to form a shaggy dough.

Keep going until all the flour is incorporated.

Lastly, cover the bowl tightly with plastic wrap and set it out on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.

The Next Day:

Place a round dutch oven (with lid) on the lowest rack of your oven. Then preheat your oven (with the dutch oven inside) to 450℉ (232℃). I set a timer for 20 minutes from the very start to make sure the pot gets hot.

Meanwhile, remove the plastic wrap.

The dough will be pretty sticky, therefore sprinkle with a few tablespoons of flour over top of the dough.

Then use a rubber spatula to scrape the sides of the dough, working your way around and underneath.

Next, with floured hands, shape it into a ball.

Then, using oven mitts, remove the dutch oven and the lid. Next, carefully place the loaf into the hot dutch oven and because the pot is still hot, use mitts, replace the lid and slide the covered pot back into your oven to bake for 30 minutes.

No need to oil your enameled dutch oven as it won’t stick.

After baking the bread for 30 minutes, remove the lid to the dutch oven and continue to bake for 15 to 20 minutes or until the exterior is deeply golden brown.

Next, remove and transfer the loaf to a wire rack and cool completely. Because the dutch oven is screaming hot the bread should’t stick.

It’s pretty magical, I’m not going to lie.

Lastly, once the rustic bread loaf has cooled, use a bread knife and slice before swiping in butter 😉

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Enjoy! And if you give this Rustic Bread Loaf recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on March 13, 2019 and has been updated with clear and concise instructions, new photography and helpful information.