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Crusty French Boule


  • Dutch Oven
  • Stand Mixer with Spiral Dough Hook attachment
  • Baking Stone


  • 12.5 oz Poolish
  • 12.5 oz Bread Flour
  • .19 oz Yeast
  • .25 oz Salt
  • 6.3 oz Water


  • Add all the ingredients to the mixing bowl of your stand mixer, and mix on first speed for 3 minutes to incorporate the ingredients. Mix on second speed for an additional 3 minutes, to moderate gluten development.
  • Place the dough in a covered container and let rest 2 hours with a fold after 1 hour.
  • Divide the dough into one lb. portions and pre shape by gently rolling the dough into a thick log shape.
  • Let the dough rest about 20 minutes and then shape it into a round ball, trying not to tear the gluten membrane on the surface.
  • Preheat oven to 450°
  • Lightly flour your proofing basket and place the boules in the basket with the seam side up. Gently cover the baskets with a dish towel.
  • Allow the dough to proof approx 30 minutes or until it feels ready. Gently touch the dough. It should leave a light indent of your finger tip.
  • Invert proofing basket with dough onto a piece of baking parchment. Cut the tops with a few slashes.
  • Carefully lift parchment into your preheated dutch oven.
  • Place lid on dutch oven and bake for 20 minutes with lid, then remove dutch oven from oven, lift out bread by holding onto parchment and sliding bread onto baking stone. Bake for an additional 10 minutes until a golden color is achieved.
  • Allow to cool before slicing.