📝 About This Recipe
This signature Artisan Boule captures the essence of a traditional European bakery with its shatteringly crisp, golden-brown crust and a tender, airy crumb. Infused with a hint of fresh rosemary and finished with crunchy flakes of sea salt, this loaf relies on a long, slow fermentation to develop complex, nutty flavors. It is a masterpiece of simplicity, requiring no intensive kneading, just time and high-quality ingredients to create a professional-grade loaf in your home kitchen.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (High-protein flour is essential for structure; approximately 3 3/4 cups)
- 375 grams Warm Water (Filtered water at approximately 90°F (32°C))
- 1/2 teaspoon Active Dry Yeast (A small amount for a long, slow ferment)
- 10 grams Fine Sea Salt (About 1.5 teaspoons)
Aromatics and Toppings
- 1 tablespoon Fresh Rosemary (Finely minced)
- 1 teaspoon Maldon Sea Salt Flakes (For finishing the crust)
- 2 tablespoons Rice Flour (For dusting the proofing basket to prevent sticking)
- 1 teaspoon Extra Virgin Olive Oil (To lightly grease the rising bowl)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the bread flour, fine sea salt, active dry yeast, and minced rosemary until thoroughly combined.
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2
Add the warm water to the dry ingredients. Using a sturdy spatula or your hand, mix until a shaggy, sticky dough forms and no dry flour remains. Do not overwork it; you just want the flour hydrated.
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3
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature (around 70°F) for 12 to 18 hours. The dough is ready when it has more than doubled in size and the surface is dotted with bubbles.
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4
Lightly flour a clean work surface. Gently scrape the fermented dough out of the bowl. It will be very soft and stretchy.
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5
Perform a series of 'folds' by pulling the edges of the dough toward the center, rotating as you go, until you have formed a rough ball with some tension.
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6
Dust a proofing basket (banneton) or a medium bowl lined with a floured linen towel with rice flour. Place the dough seam-side up into the basket.
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7
Cover and let the dough rise for a final 1 to 2 hours. It should look puffy and slightly jiggly when the bowl is moved.
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8
While the dough undergoes its final rise, place a 5-quart Dutch oven (with lid) into the oven and preheat to 450°F (230°C). Let the pot heat for at least 45 minutes.
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9
Carefully remove the hot Dutch oven from the oven. Invert the dough onto a piece of parchment paper so the seam-side is now down.
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10
Using a sharp knife or a bread lame, score a deep 'X' or a square pattern into the top of the dough. This controls the expansion (oven spring). Sprinkle with Maldon sea salt flakes.
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11
Lift the parchment paper and carefully lower the dough into the scorching hot Dutch oven. Cover with the lid immediately.
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12
Bake for 30 minutes with the lid on. This traps the steam escaping from the dough, which is the secret to a professional crust.
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13
Remove the lid and continue baking for another 12-15 minutes until the crust is a deep mahogany brown and the internal temperature reaches 205°F.
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14
Carefully lift the bread out of the pot and transfer it to a wire cooling rack. Listen for the 'crackle' of the crust as it hits the cool air.
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15
Allow the boule to cool for at least 1 hour before slicing. Slicing too early will cause the steam to escape, resulting in a gummy interior.
💡 Chef's Tips
Always weigh your ingredients with a digital scale for consistency; volume measurements for flour are notoriously inaccurate. If your kitchen is cold, let the dough rise in the oven with the light turned on (but the heat off). Don't be afraid of a dark crust; 'Gilding' the loaf provides the best flavor through the Maillard reaction. Use rice flour for dusting your proofing basket as it doesn't contain gluten and prevents the dough from sticking much better than all-purpose flour. Ensure your Dutch oven is truly preheated; the thermal mass is what creates the initial 'oven spring' for a tall loaf.
🍽️ Serving Suggestions
Serve warm with salted cultured butter and a drizzle of wildflower honey. Pair with a robust Beef Bourguignon or a creamy Roasted Tomato Basil soup. Slice thick and toast for an elevated Avocado Toast topped with poached eggs. Enjoy alongside a crisp glass of Chardonnay or a dry farmhouse cider. Use day-old slices for the ultimate crunchy Garlic Bread or Panzanella salad.