Traditional French Boule

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you’ve ever wanted to bring a little bit of France into your kitchen, this Traditional French Boule is your ticket. The crusty exterior and soft, airy interior make it the perfect bread for any occasion. Plus, it’s surprisingly easy to make!

Ingredients for Traditional French Boule

All-purpose flour is the backbone of our boule, providing the structure and chewiness that makes this bread so delightful. Sugar may seem like an odd addition to bread, but it helps activate the yeast and contributes a touch of sweetness. Salt is crucial for enhancing the flavors—without it, the bread would taste flat. Active dry yeast is what makes the bread rise, giving it that fluffy interior. Finally, warm water is needed to dissolve the yeast and bring the dough together.

Tips & Tricks

  • Use a thermometer to ensure your water is around 110°F. Too hot and it can kill the yeast, too cold and the yeast won’t activate.
  • If your dough is too sticky to handle, add a bit more flour—not too much though, as it can make the bread tough.
  • Let the bread cool completely before slicing to avoid a gummy texture.

Serving Suggestions

This bread pairs beautifully with a hearty soup or stew, making it ideal for dunking. Alternatively, slice it up for sandwiches with your favorite meats and cheeses. For breakfast, try it toasted with butter and a sprinkle of sea salt.

Frequently Asked Questions

Can I use whole wheat flour instead?
Yes, but replace only half of the all-purpose flour with whole wheat to maintain a good texture.
What if I don’t have a baking stone?
An inverted baking sheet will work just fine. It provides a similar effect by creating a hot, even surface.
How do I store leftovers?
Wrap the bread in a clean kitchen towel and store it at room temperature for up to 3 days. For longer storage, slice and freeze it.

Traditional French Boule Recipe Walkthrough

Start by grabbing a large mixing bowl and combine the flour, sugar, and salt. You’re essentially making a welcoming bed for your yeast. Speaking of yeast, dissolve it in warm water (about 110°F). The water should feel like a warm bath. Let it sit for about 5 minutes until it’s nice and frothy—this is your yeast waking up and getting ready to work.

Now, gradually pour the yeast mixture into your dry ingredients. Stir it together until a shaggy dough forms. It might look a little messy, but that’s perfect. Transfer the dough onto a floured surface and knead it for about 10 minutes. This is where the magic happens—kneading develops gluten, which gives the bread its structure.

Once your dough is smooth and elastic, place it in a lightly oiled bowl. Cover it with a damp cloth to keep it from drying out. Now, let it rise in a warm spot for about an hour, or until it doubles in size. Patience is key here!

Preheat your oven to 450°F and place a baking stone or an inverted baking sheet inside. This helps create a hot, even surface for your bread to bake on. Punch down the risen dough to release air bubbles and shape it into a round loaf. Transfer the loaf onto a piece of parchment paper and score the top with a sharp knife to allow steam to escape as it bakes.

Carefully slide the parchment paper and dough onto the preheated stone or sheet. Bake for 25-30 minutes. You’ll know it’s done when the loaf is golden brown and sounds hollow when tapped on the bottom. Let it cool before slicing—if you can wait!

Why You'll Love This Recipe

  • Requires minimal ingredients you likely already have at home.
  • Gives you a bakery-style loaf without the bakery price.
  • No special equipment needed—just a bowl and a bit of patience.
  • Perfect for beginners and experienced bakers alike.

Ingredients

4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
1 tablespoon active dry yeast
1 1/2 cups warm water (110°F)

Step-by-step Instructions

1. In a large bowl, combine flour, sugar, and salt.
2. Dissolve yeast in warm water and let it sit until frothy, about 5 minutes.
3. Gradually add the yeast mixture to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth.
5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat your oven to 450°F and place a baking stone or inverted baking sheet inside to heat.
7. Punch down the risen dough and shape it into a round loaf.
8. Transfer the loaf to a piece of parchment paper, then gently score the top with a sharp knife.
9. Slide the parchment paper and dough onto the preheated stone or sheet.
10. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

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