by Audrey
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Now that you’ve managed to make and maintain your own liquid sourdough starter, you’re ready to make this Classic French Boule Bread in your Dutch-Oven. A French staple!
The“Boule”( French word for “ball”) is a traditional shape of French bread, resembling a squashed ball. Thisloaf shape is so traditional that it is the reason whya bread bakeris referred to as a “boulanger” in French, and a bread bakerya “boulangerie”.So, when it comes to bread, we can’t really get more authentic than this, can we?
This amazing recipe is fromThe Larousse Book of Breadby Eric Kayser. As I have mentioned in my previous post, Eric Kayser, the superstar French baker, has built his fame on his incredible baguettes, boules, ciabatta, croissants and buns – for the most part made “au levain” (meaning, with a starter). And this French boule bread “au levain” is one his classics.
If you’re new to bread-making using a sourdough starter, or if you’re just craving a simple, delicious, authentic French boule bread, this recipe is for you!
Simply put, this boule was one of the best breads I have ever made!
It looks so good (right?) and it tastes amazing. The crust is golden and crunchy, the crumb has a beautiful creamy color with big bubbles.
The taste is perfectly balanced. Because it is made with white flour, this bread is so versatile and can be enjoyed and paired in pretty much any way you want. And the use of liquid sourdough starter adds so much flavor to it, but without too much “sourness”.
Cook’s Notes:
- I did not use a stand mixer to make this recipe – which was a bit of an arm work-out (but fun arm-work!). This recipe can be done with a stand mixer too, so I am giving you here the instructions for both options.
- The use of a cast-iron is ideal for a French Boule Bread. It gives the loaf that perfectly round shape, with a super crispy crust!
If you try this recipe, let me know! Leave a comment or share a photo using#pardonyourfrenchon Instagram.
Bon Appétit!
Print Recipe
Serves: 1 boule Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 39 voted )
Ingredients
500g of white flour (T65)(4 cups)
250g warm water(1 cup + 1 tbsp)
100g liquid sourdough starter
2g dry yeast (2/3 tsp)
10g salt (2 tsp)
Instructions
If using a stand mixer - In the mixing bowl, with the kneading attachment on, add the flour, water, liquid starter, dry yeast and salt. Mix all the ingredients together during 4 minutes on low-speed. Then continue mixing, on medium-speed, for 6 minutes.
If doing by hand – Place the flour on your working surface and dig a well in the middle. Pour-in half of the water, the liquid starter, the dry yeast and the salt. Start mixing by hand until the ingredients come roughly together. Add the rest of the water and keep mixing until the dough comes into a smooth ball.
Cover your dough with a floured cloth and let it rise at room temperature for 1h1/2 minimum, (until it doubles in size).
Transfer your dough on a floured working surface. Punch down your dough and fold it back into a ball. Make slits across the dough, cutting ⅛ inch deep and sprinkle the ball with flour or cornmeal.Cover your dough with a cloth and let it rise again for 2 hours.
Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch-oven inside to heat.
When the dough is ready, remove the pot from the oven and turn the dough into it. Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.
Notes...
Depending on temperature, humidity and altitude, you may have to add slightly more water to get the right consistency in your dough. Well wrapped in a cloth, the french Boule keeps for up to 3 days.
Did You Make This Recipe?
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28 comments
JEFFREY E ACKROYD April 6, 2018 - 10:29 pm
What is the conversion from grams to cups,ounces,etc.
Reply
Pardon your French April 8, 2018 - 1:10 pm
Hi Jeffrey! I have added the conversions from grams to cups for you. Although when it comes to baking bread, I like to think weight is much more reliable than volume. Especially when it comes to the sourdough starter, it’s nothing that can be nailed down by volume as it depends on the amount of CO2 you have in it. But roughly, 1 cup of liquid starter would be 230 grams, so for 100g use a little less than 1/2 cup. I hope this helps!
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Jennifer April 1, 2020 - 1:16 pm
Thank you for your post! It’s full of great information. I am trying this today.
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Audrey April 3, 2020 - 6:33 pm
Great, thanks! Let me know if you have any questions.
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Cynthia June 16, 2020 - 2:12 pm
Hi Audrey.
Thank you, for your clear recipe directions. I have had alot of success with baking Boule on a cookie sheet; however, I have a cast iron dutch oven that I would love to try for this.
I have an electric oven, do you recommend this temperature for an electric stove. I am concerned I will burn the bread! I have a special dinner planned and cannot mess this up. Thank you-
Cynthia
Reply
Audrey July 2, 2020 - 3:19 pm
Hi Cynthia! Apologies for this late response. I have no objection to using an electric oven (at the same temperature). In fact, electric ovens produce a dry heat which is great to bake crispy crunchy breads. One worry is the lack of moisture – which can turn the bread brown/burnt. However, cooking a bread in a Dutch-oven is a great way to keep the moisture inside. Another tip is to add a pan/oven-safe dish filled with water at the bottom of the oven; so there is enough moisture in. I hope this helps, happy baking!
Sophie March 11, 2019 - 12:08 pm
Hi Audrey, your blog and recipes look fantastic. Thanks for sharing.
I’m about to do this Pain Boule recipe but wanted to double check one thing with you first: the other blogs that also follow eric kayser’s recipe all use 350g of water and you only use 250g.
-see this one for instance:
https://chezdamsblog.wordpress.com/make-you-own-bread/bread/
Is there a reason for this?
Thanks!
Reply
Pardon your French March 11, 2019 - 12:32 pm
Hi Sophie! Yes you are right, the original recipe from eric kayser uses 350g water. After having made this boule many times, I found that 250g water worked better for me. The dough was easier too manipulate (less “wet”) and it gives me the result I want. Although, feel free to add more water if you wish, and see how the recipe is working for you. When making bread, I always recommend playing with hydration (adding more/less water) to achieve the result you want! More hydrated doughs (with more water) are slightly more difficult to manipulate but can end up airier.
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Sarah March 30, 2020 - 3:28 pm
Hi. Do you need to grease the cast iron pot before putting the dough in?
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Audrey April 3, 2020 - 6:34 pm
I don’t. The pre-heating stops it from sticking. I hope this helps!
Reply
7 Sourdough Bread Recipes | Food Bloggers of Canada April 3, 2020 - 6:27 pm
[…] by Pardon Your French […]
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Rmansnana April 4, 2020 - 9:06 pm
Should the sourdough starter be recently fed for this recipe.
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Audrey April 5, 2020 - 6:50 pm
Yes recently fed is fine – the day before (not the same day). Happy baking!
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Don Smith April 15, 2020 - 11:57 pm
Will this work without using yeast and only the sourdough starter?
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Audrey April 16, 2020 - 5:43 pm
Hi Don! I can’t answer this question, I have always made this bread with a little boost from the yeast. If you do try it without yeast, let me know, I’d be curious to know how it turns out!
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Kate April 24, 2020 - 6:33 pm
hi, what size is your dutch oven?
Diameter, height please
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Audrey May 16, 2020 - 11:41 am
Hi Kate! I use a 6-quart dutch oven (the most popular dutch oven size is between 5 and 6 quarts). You can make this bread recipe using a 5.5 to 7-quart dutch oven.
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Carolyn May 18, 2020 - 11:47 pm
My dough came out very dry?
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Audrey June 3, 2020 - 7:21 pm
Hi Carolyn! If you find the dough too dry, feel free to add a few more splashes of water until you’re happy with the consistency. The dough should be nice and smooth (not sticky, nor too dry). I hope this helps!
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Binda June 3, 2020 - 5:53 pm
Hello! This looks like a recipe that I would like to try – is it possible to substitute 100g water for the 100g sourdough starter? (I do not have any sourdough starter.) Should I increase the amount of yeast if I do this? Thanks for your help!
Reply
Audrey June 3, 2020 - 6:50 pm
Hi Binda! Unfortunately, this bread recipe requires a sourdough starter. If you do not have one, I suggest this recipe instead (which requires yeast): https://www.pardonyourfrench.com/overnight-no-knead-bread/ Happy Baking!
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Kate June 3, 2020 - 8:57 pm
Hi, I would like to try this recipe and i’m just wondering about the sourdough starter; Mine is fairly stiff , can i use it like that or could i add some more water when i’m feeding it??
Thanks
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Audrey June 4, 2020 - 11:21 am
Hi Kate! This recipe is made with Eric Kayser’s liquid sourdough; and I wouldn’t recommend making it with another starter. I never intended to turn a stiff starter into a liquid starter, but I have just read that it is possible. This page here explains how it’s done (in the “Tips from our bakers” section)> https://www.kingarthurflour.com/recipes/stiff-sourdough-starter-recipe#:~:text=Want%20to%20turn%20your%20stiff,cup%20(2%20ounces)%20water. I hope this helps!
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Boule - Casper the Friendly Baker July 12, 2020 - 6:36 pm
[…] bread that takes the shape of a flat ball. This recipe, which I adapted from the recipe in this pardonyoufrench recipe is a simple recipe that utilizes your sourdough starter and no commercial yeast. That means […]
Reply
Docmike January 28, 2023 - 1:40 am
This bread met every expectation. The loaf looked nice. The crumb was light, elastic and open. The crust was crisp, chewy and packed with flavor. My wife said “it’s perfect”. Probably hyperbole, on her part but it was delicious. I was skeptical of my newly finished starter. It had small bubbles, a good aroma and kept together, however, I never saw the robust fermentation I had seen in some I started from commercial yeast. I don’t have a ceramic dutch oven, so used a stainless steel one on a pizza stone. It all worked well. Thank you for this.
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Audrey January 28, 2023 - 3:46 pm
You’re very welcome! If you ever get a chance to purchase what I believe is called a “combo cooker” – a top and bottom iron/cast iron cooker, they are so worth the investment if you enjoy baking breads. They really get that amazing spring from heat retention and they make for an amazing crust. Regardless, seems like your method works wonderfully as well!
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Izabela March 3, 2023 - 3:12 pm
Hello Audrey!
I have made your bread a few times now. I have used regular flour and high protein flour and my crumb seems very tight. Cake like. I read that high protein flour allows for a less dense crumb but that has not happened. Any other ideas why it would be so tight? I used your sour dough recipe. TIA!
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Audrey March 4, 2023 - 1:55 pm
Hello Izabela! I can’t say I’ve has the same problem as you, but there are things that can be done to try and change the end result.
One could be to add just a few extra grams of liquid. The other, likelier culprit in my opinion, would be to preheat the cast iron a little longer, about 10-15min longer.
Immediate heat transfer is what really gives the bread “spring” so you want it piping hot. You have to be extra cautious, but it really makes a big difference to have that cast iron fully absorbed with heat!
Hope this helps.
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Audrey
Bonjour ! I'm Audrey Le Goff, a French cookery writer, photographer, creator of the blog Pardon your French, and cookbook author of Rustic French Cooking Made Easy.
