Week 3: Boule

FRANCE: A round, heavy loaf baked in a pot with a lid (it doesn’t have to be a dutch oven). I chose this version because of the detailed instructions, great videos, delicious taste, and the no-knead method. If you learn how to make just one bread this should be the one. The perfect loaf to impress!

There are thousands of recipes on line for this type of no-knead, dutch oven breads. I tested many of them and this one has loads of tips and explanations that make it the best one out there – and you can make it in a few hours, i.e. no overnight proofing time. I suggest reading through the entire page all the way to the end and watching the videos before you get started.

It is best viewed on a laptop; there are lots of pop up ads and videos that get in the way if you try to follow along via your phone. Have fun! You’ll be so glad you did! And don’t forget to read the “Homemade Bread FAQ” before you begin. Get those questions answered before you’re in the middle of the process!

Sometimes an overnight proof comees in handy, especially if you’d like to get the bread in the oven in the morning. Check out the Fig & Walnut loaf from Week 49.

Easy Crusty French Bread
Website: Life as a Strawberry | Baker: Jessie Johnson

Ingredient list for easy reference

  • 9 g yeast (2-1/4 tsp, or one packet)
  • 4 g (1 tsp) sugar
  • 300 g warm water (1-1/4 cups)
  • 10 g salt
  • 360 g all purpose flour


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