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French Boule Loaf

My son has perfected this lovely loaf of French bread. It is crusty outside, but inside it is moist, with an airy texture and great crumb. The slight tangy flavor comes from the extra rise time. Thanks for sharing this recipe with us, Oren!

Makes one large loaf.


  • 500 g all purpose flour
  • 350 g water (70% hydration)
  • 1 tsp salt
  • 1/2 tsp instant yeast


  1. Using an electric mixer with dough hook, mix all ingredients on low until blended.
  2. Knead dough in mixer on low for 5-10 minutes..
  3. Cover and allow to rise in a warm place 3 hours.
  4. Refrigerate overnight or at least 7 hours.
  5. Take out and bring to room temperature (1-2 hours).
  6. On a floured board or sheet of parchment paper, shape dough into a round loaf, dusting heavily with flour.
  7. Cover with a tea towel. Allow to rise one hour. During the last part of this rise, preheat oven containing a cast iron Dutch oven to 500 degrees F.
  8. With sharp knife or razor blade, slash loaf. Carefully drop loaf into hot Dutch oven.
  9. Bake covered 15 minutes.
  10. Remove lid; bake another 10 minutes.
  11. Remove to cooling rack and allow to fully cool before slicing.

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