Boule

Normally I develop my own recipes but I saw this bread made in a Dutch oven and had to try it. With no kneading and hard work at all the result is an amazing professional round loaf of loveliness. It has the perfect crunchy exterior and the inside is soft and tasty.

Normally I develop my own recipes but I saw this bread made in a Dutch oven and had to try it. With no kneading and hard work at all the result is an amazing professional round loaf of loveliness. It has the perfect crunchy exterior and the inside is soft and tasty.

You will need a Dutch oven-2 liter or bigger or a cast iron pot with a lid.

3 cups of Flour

1 ¼ teaspoons Salt

¼ teaspoon Instant Yeast

1 ½  cups warm water (not hot)

Flour for sprinkling

In a large bowl mix flour, yeast and salt. Stir in water and mix until you get a shaggy texture.

Cover with a tea towel and rest in a warm place for 12-24 hours.

Turn dough onto a floured surface and fold it once or twice. Cover with tea towel again and let rest for 15 more minutes.

Shape the dough into a ball with floured hands and place the dough onto a floured covered tea towel placing dough seam side down. Sprinkle with flour assuring that the towel wont stick to the dough.Drape towel loosely around dough let rise again for 2 more hours.

Half an hour before the dough is ready, heat the oven to 230c/450f.

Place your Dutch oven in the hot oven to heat for 30 minutes.

When the dough has rested, carefully remove the hot pot from oven and turn the dough into it.

Shake pot to settle the dough evenly into the pot.

Cover with the lid and bake for 30 minutes.

Remove lid and bake until top is golden brown, about another 10-15 minutes.

Cool on a rack.

Thank you to Laura Calder for this amazing recipe!!

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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