Boule Bread


There is no better bread than homemade bread. The aroma, the warmth are so comforting. But it’s even better when shared with friends and family.

I wanted to bake bread for a long time but didn’t want the fuss of kneading dough forever. This recipe is so easy, basically no kneading just mixing to incorporate the ingredients for about 2 minutes, if that. The time spent on this beautiful “Boule” or ball is the wait. So you need to be patient, but I assure you it is well worth the wait! So, next time you want to impress your family or friends, try this recipe and post your thoughts and experience. Enjoy!

Boule Bread

Ingredients: Serves 6-8

  • 3 cups all purpose white flour
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1 1/2 cups water
  • about 1 1/2 cups extra flour for as need
  • 1 large sprig of rosemary


Mix the 3 cups flour, salt and yeast in a bowl. Stir in 1 1/2 cups water to blend. The dough will be a bit soggy and sticky but not too wet. Cover the bowl with a tea towel and place in a warm place to allow the dough to rest and rise, about 12-24 hours.The closer to the 24 hours you can let it rest the better. You will see bubbles on the dough.Flour a work surface and place the dough out onto it. Sprinkle over a little more flour and fold it several times. Sprinkle more flour onto the dough and cover with the tea towel and let rest 30 minutes.Add more  flour onto a working surface and  shape the dough into a ball. Coat a cotton towel with more flour and lay the dough on it, seam-side down. Dust with more flour, enough to keep the towel from sticking to the dough. Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.

Preheat the oven to 450 degrees. Place  a 2-liter cast-iron pot inside to heat for 30 minutes. Carefully remove the pot and place the dough inside the heated pot, seam side down. Place the rosemary on top of the dough. Cover the pot with the lid and bake for 30 minutes. Remove the lid and bake an additional 30 minutes. Remove and allow to cool for 10 minutes. carefully remove and Enjoy!

I served this with some extra virgin olive oil infused with , salt and pepper to taste, 1 clove smashed garlic and 1 teaspoon chopped fresh rosemary for dipping! Make the dipping sauce when you first start the bread because the flavors come together the next day.


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