Artisan Crusty French Artisan Boule
This Artisan Crusty French Artisan Boule is a delightfully easy yet rewarding bread recipe. With just a few simple ingredients and steps, you can have a delicious, rustic loaf with a flavorful, crispy crust and chewy interior. Perfect for pairing with soups, salads, or simply tearing apart and savoring with your favorite spread.
6
Servings
N/A
Calories
5
Ingredients
Ingredients
active dry yeast
2 1/4 teaspoons
sugar or honey
1 teaspoon
warm water
1 1/4 cups
kosher salt
1 1/2 teaspoons
all-purpose flour, plus extra for dusting
2 1/2-3 1/2 cups
Instructions
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1. **Mix the Dough & First Rise (1 hour):**
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- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, dissolve 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar (or honey, if preferred) in 1 1/4 cups of warm water. Allow the mixture to proof for about 5 minutes, or until it becomes foamy.
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- Add 1 1/2 teaspoons of kosher salt, and 2 1/2 to 3 1/2 cups of all-purpose flour to the bowl. Mix using your hands, a sturdy spatula, or the stand mixer on low speed until the flour is completely incorporated, and the dough begins to pull away from the sides of the bowl. The dough will be shaggy and sticky.
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- Lightly flour all sides of the dough without mixing it in. Turn it over inside the bowl to coat it with flour, cover it with a clean tea towel, and let it rise at room temperature for about 1 hour or until it has doubled in size.
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2. **Shape the Dough & Final Rise (30 minutes):**
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- Lightly flour a large cutting board. Gently tip the risen dough onto the board without punching it down to preserve the air bubbles.
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- Sprinkle a bit more flour on the dough and shape it into a round loaf by pulling each corner of the dough towards the center, like folding an envelope, until it tightens and resists folding.
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- Place the dough seam-side down in a floured proofing basket or medium bowl. Cover with a tea towel and let it rise for 30 minutes while you preheat the oven.
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3. **Preheat the Oven:**
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- Place an empty Dutch oven with its lid in your oven and preheat it to 460 degrees Fahrenheit.
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4. **Bake the Bread:**
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- Once the oven is hot, carefully remove the Dutch oven using oven mitts.
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- If using parchment paper, lay a piece on your counter for easy transfer. Gently tip the dough out of the proofing basket onto the parchment paper, ensuring the seam side is up.
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- Using the parchment paper edges, lift the dough and place it in the hot Dutch oven. Cover with the lid.
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- Bake covered for 30 minutes. The bread will rise and become lightly browned.
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- Remove the lid and bake uncovered for an additional 10-15 minutes until you achieve a deep brown crust.
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- Remove the Dutch oven from the oven with oven mitts. Use a long spatula or parchment paper to transfer the bread to a cooling rack.
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- Allow the loaf to cool for at least 30 minutes before slicing to retain its texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this bread recipe?
The recipe is for an Artisan Crusty French Artisan Boule.
How many ingredients are required for this bread?
There are 5 main ingredients required: active dry yeast, sugar or honey, warm water, kosher salt, and all-purpose flour.
What type of yeast should I use?
You should use 2 1/4 teaspoons of active dry yeast.
Can I use honey instead of sugar?
Yes, you can use 1 teaspoon of either sugar or honey to help proof the yeast.
How long does the first rise take?
The first rise takes approximately 1 hour at room temperature, or until the dough has doubled in size.
How long is the second rise?
The final rise takes 30 minutes while the oven is preheating.
What oven temperature is required for baking?
The oven should be preheated to 460 degrees Fahrenheit.
Do I need a stand mixer for this recipe?
A stand mixer is optional; you can mix the dough using your hands or a sturdy spatula if preferred.
What type of flour is recommended?
The recipe calls for 2 1/2 to 3 1/2 cups of all-purpose flour.
How much salt is used in the dough?
The recipe requires 1 1/2 teaspoons of kosher salt.
Is this a sourdough bread recipe?
No, this is a yeast-based bread, though it is described as a great sourdough alternative due to its texture and crust.
Do I need special equipment for baking?
A Dutch oven with a lid is recommended to achieve the best crusty exterior.
Why do I need to preheat the Dutch oven?
Preheating the Dutch oven helps create a burst of heat and steam which is essential for a crispy, rustic crust.
Should I use parchment paper?
Parchment paper is recommended for easy transfer of the dough into the hot Dutch oven.
How long do I bake the bread with the lid on?
Bake the bread covered with the lid for 30 minutes.
How long do I bake the bread uncovered?
Bake uncovered for an additional 10-15 minutes until the crust is deep brown.
How long should the bread cool before slicing?
Allow the loaf to cool for at least 30 minutes to retain its texture and flavor.
What is the consistency of the dough after mixing?
The dough will be shaggy and sticky after the flour is completely incorporated.
Should I punch the dough down after the first rise?
No, you should gently tip the dough onto a board without punching it down to preserve the air bubbles.
How do I shape the bread into a boule?
Shape it by pulling each corner of the dough towards the center like folding an envelope until it tightens.
What if I don't have a proofing basket?
You can use a floured medium bowl as a substitute for a proofing basket.
How much water is needed for the recipe?
The recipe requires 1 1/4 cups of warm water.
How many servings does one loaf provide?
This recipe is calculated to provide 6 servings.
What can I serve with this French Boule?
It is perfect for pairing with soups, salads, or eating with your favorite spreads.
How do I know if the yeast is proofed?
The yeast mixture should become foamy after about 5 minutes in the warm water and sugar.
What is the purpose of flouring the dough before the first rise?
Lightly flouring the sides of the dough prevents it from sticking to the bowl as it expands.
Is the dough baked seam-side up or down?
The dough is placed in the Dutch oven seam-side up.
What tags are associated with this recipe?
Common tags include bread, french, crusty, artisanal, easy, homemade, and rustic.
What is the total preparation and rise time?
The total time for mixing and rising is approximately 1 hour and 30 minutes, plus proofing the yeast.
What should the final crust look like?
The final loaf should have a deep brown, crispy, and flavorful crust.