This recipe for homemade French bread could not be easier or more delicious.
Ooh là là: the French know a thing or two about bread. Whether it’s a baguette or a boule, French bread is known for its cravingly good crispy crust and soft chewy center. But if you can’t get to France or to the next best thing, a French bakery in your town, don’t despair: this simple recipe for boule bread means you can have extraordinary French bread at your table whenever you want it.
In French, boule literally means “ball” and the round shape of this loaf was the standard before the baguette came on the scene; in fact, the French have been making (and eating!) boule bread for centuries. It is such a standard part of French bread-making that it inspired the term boulanger for “baker”, and boulangerie the term for a French bakery that comes with the caveat that the bread must be baked on the premises in order for the establishment to use that name.
This recipe for boule bread requires so few ingredients (yeast, sugar, flour, and salt, plus some water, and then a dusting of cornmeal for the baking sheet) and so little technique that, truly, anyone can make it. And that’s one of the most amazing things about it: even if you are a novice baker, you will be able to create this authentic French bread in your very own kitchen with ease. A bit of mixing, rising, then a gentle shaping into the ball, another rising, and it bakes off into a crusty sphere with a soft, fluffy interior that is to die for.
Let the pure experience of this homemade bread shine by serving it with Homemade Butter (with a sweet Orange Marmalade or a savory Bacon Jam) or for an equally delicious experience, dunk chunks of boule into this Bread Dipping Oil.
Tips For The Perfect Boule Bread
Make sure the water you activate your yeast in is warm, meaning not cool—which will prevent activation—and not hot, meaning it could kill the yeast. Be patient: give your yeast mixture time to froth, and give your dough adequate time to rise. If the boule hasn’t doubled in size after an hour in the first rise, leave it until it’s achieved the necessary size (the same goes for the second, 30-minute rise).
Slashing, otherwise known as scoring, the top of the boule bread not only creates a pleasing aesthetic but there is also science behind its necessity. It prevents the bread from rupturing during what is called the “oven spring,” a burst of gas produced by the yeast as soon as the dough gets into the hot oven. Finally, to ensure the integrity of the crust and the fluffy interior, let the bread rest for at least 20 minutes before slicing.
FAQs & Tips
How to Make Ahead and Store
Cooled boule bread can be stored unwrapped on your kitchen counter for up to two days. Storing the bread in the refrigerator is not recommended as it can become unpalatable. However, you can store it in an airtight container for up to three months in the freezer and then just thaw it on the counter before serving.
Can I Use My Stand Mixer For This Recipe?
Absolutely. Since there is no kneading, you won’t need the dough hook: the paddle attachment will work just fine.
Can Boule Bread Be Made Gluten-Free?
Yes, it can. There are lots of gluten-free flours on the market, many of which can be 1:1 substituted for the all-purpose flour. That said, some versions of gluten-free flour require the addition of other ingredients for bread baking, so we suggest doing your research to find the gluten-free boule bread recipe that is best for you.
Serving Suggestions
It’s a good thing boule bread is so easy to make, because your family is going to want it at pretty much every meal. Breakfast? Use it for French Toast or this savory, bread pudding-like Spinach, Sausage, and Tomato Strata. Lunch? Thick slices of boule bread make the most perfect sandwiches: a favorite at our house is a tie between this classic Grilled Cheese (with a layer of Bread and Butter Pickles) and this Open-Faced Hot Honey and Ham Grilled Cheese. Warm comfort dinners of hearty soups (Minestrone or Broccoli-Cheddar) are not complete without boule bread for dunking. Oh wait: did I forget the appetizer course? Hollow out your boule bread and fill it with Spinach Artichoke Dip then use the torn-up chunks from the center for dipping!
Boule Bread
Ingredients
- 1 1/3 cups warm water about 105°F
- 2 3/4 teaspoons active dry yeast
- 3/4 teaspoon sugar
- 3 cups all-purpose flour plus more if needed
- 1 1/2 teaspoons kosher salt
- Cornmeal as needed for dusting
Instructions
- Combine warm water, yeast, and sugar in a large bowl. Let sit until foamy, about 10 minutes.
- Add flour and salt to the yeast mixture. Mix until a shaggy dough forms. If dough is too wet, add 1 tablespoon more flour at a time until it reaches the right consistency.
- Cover the bowl with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
- Turn the dough onto a lightly floured surface. Gently shape into a round loaf without deflating too much. Place on a cornmeal-dusted baking sheet. Cover and let rise for 30 minutes.
- Preheat the oven to 450°F during the second rise.
- Dust the loaf with flour and slash the top with a sharp knife. Bake in the preheated oven for about 35 minutes or until golden brown.
- Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
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