To Make a Rustic Boule

Name: To Make a Rustic Boule
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 40 min
Ingredients: Make the dough without the oil. Let it bulk-ferment.; Dust a piece of parchment paper with cornmeal or flour. Dust the dough and your hands with flour. Transfer the dough, seam side down, to the parchment. Dust more flour over the top, cover with plastic wrap, and let proof for 45 minutes to 1 hour until puffy and full of air.; Make the dough without the oil. Let it bulk-ferment.; Dust a piece of parchment paper with cornmeal or flour. Dust the dough and your hands with flour. Transfer the dough, seam side down, to the parchment. Dust more flour over the top, cover with plastic wrap, and let proof for 45 minutes to 1 hour until puffy and full of air.; Dust a piece of parchment paper with cornmeal or flour. Dust the dough and your hands with flour. Transfer the dough, seam side down, to the parchment. Dust more flour over the top, cover with plastic wrap, and let proof for 45 minutes to 1 hour until puffy and full of air.; Bake at 450°F/230°C covered for 30 minutes. Remove the lid and bake for another 10–20 minutes until the crust of the bread reaches a deep golden brown.; Bake at 450°F/230°C covered for 30 minutes. Remove the lid and bake for another 10–20 minutes until the crust of the bread reaches a deep golden brown.; Store uneaten bread cut-side-down on a cutting board in the open air for up to 2 days. Then slice and transfer to the freezer for storing up to 3 months.

Preparation info

Difficulty
Medium
Ready in
6 hr

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

Method

Make the dough without the oil. Let it bulk-ferment.
Using a damp hand, scoop your hand underneath the dough, pulling up on a section, and fold it down over the top of the dough.
Continue doing this all the way around the bowl