Artisan Boule Recipe



This artisan boule recipe is for the first bread I baked about 20 years ago that led to my passion for home bread baking.

First the simple ingredients;

3-4 cups flour (all purpose or bread)

1-1/2 tsp yeast

1-1/8 cups lukewarm water

1 Tbsp sugar

1 tsp salt

Olive oil

Cornmeal

Pour the warm water into a bowl and stir in the yeast until dissolved. Then, stir in the salt and sugar and set aside until the mixture is frothy (about 6-8 minutes..

Gradually add 3 cups flour while mixing with a dough hook or by hand. When the dough pulls away from the bowl (it should clump around the dough hook or spoon), place it on a lightly floured surface and knead, adding only as much flour as necessary to keep the dough from sticking, until it is smooth and elastic. If that phrase “smooth and elastic” doesn’t make sense to you, keep kneading. You can tell when you reach that point by the way the dough feels. I remember when I first started baking bread before I had a mixer. The first time my dough got “smooth and elastic”I thought, “Oh, that’s what that means.” So keep kneading until you get that “aha” moment. It will take 8 - 10 minutes.

Lightly coat a medium size bowl with olive oil. Place your dough in the bowl and turn to coat uniformly with the oil.

Cover the bowl with plastic wrap and a cloth. Place the bowl in a warm and draft-free place. Allow the dough to rise for about 90 minutes until it has doubled in size.

Oil a baking sheet and sprinkle with the cornmeal.

Punch down the dough and shape it into a round loaf. Place on the baking sheet and slash the top in two or three places with a serrated knife. Place in a cold oven, set the temperature at
400 F and bake for 45 minutes. Remove from oven and place on a cooling rack.

Okay, there you have your first home baked loaf. Cut and enjoy with your dinner tonight.







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