Rustic Country Boule Bread
Rustic Country Boule Bread: Artisan Bread Made Simple
There’s something magical about homemade bread. The smell of yeast, the sight of a perfectly golden crust, and the satisfaction of slicing into your very own loaf—it’s a truly rewarding experience. This Rustic Country Boule Bread is one of my favorite go-to recipes. It’s incredibly forgiving, no-knead, and requires only patience to achieve bakery-quality results.
The beauty of this bread lies in its simplicity. The overnight rise allows the yeast to work its magic, developing rich flavor and creating a light, airy crumb. Baking the dough in a preheated Dutch oven gives it that signature crisp crust that crackles as you cut into it.
If you’ve been intimidated by the idea of making bread, let this recipe ease your fears. I’ve also made a step-by-step reel/video showing the process from start to finish—check it out on all my social platforms!
Ingredients:
- 3 cups all-purpose flour
- 1 tsp quick-rise yeast (I used Red Star Quick Rise Yeast)
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
Instructions:
1. Mix the Dough:
In a large mixing bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and stir until the mixture forms a sticky, shaggy dough.
2. First Rise:
Cover the bowl with a damp towel and let the dough rise at room temperature for 12–18 hours. For the best flavor and texture, I recommend letting it rise for the full 18 hours.
3. Shape the Dough:
After the first rise, lightly dust a work surface with flour. Transfer the dough onto the floured surface and shape it into a ball by folding the edges toward the center. Place the dough back into the bowl, cover it, and let it rise for another 2 hours.
4. Preheat the Dutch Oven:
About 30 minutes before the second rise is complete, place a Dutch oven with its lid on into your oven. Preheat the oven to 450°F (230°C) and let the Dutch oven heat up for 30 minutes.
5. Bake the Bread:
Once the dough has completed its second rise, carefully transfer it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 5–10 minutes, or until the top is golden brown and the crust is crisp.
6. Cool and Slice:
Remove the bread from the Dutch oven and transfer it to a wire rack to cool. Allow it to cool completely before slicing to ensure the crumb sets properly.
Pro Tips:
- Flour Substitute: You can use bread flour for a slightly chewier texture.
- Extra Flavor: For an added twist, mix in herbs like rosemary or thyme, or a handful of seeds for a rustic multigrain loaf.
- Storing Leftovers: Wrap the cooled bread in a clean kitchen towel or keep it in a bread bag. It’s best enjoyed fresh but can be toasted for up to 3 days.
This Rustic Country Boule Bread proves that homemade bread doesn’t need to be complicated. The process is as therapeutic as it is rewarding, and the result is a gorgeous loaf with a crisp crust and soft interior.
Whether you’re pairing it with soup, making sandwiches, or enjoying a simple slice with butter, this bread is sure to elevate any meal.
Don’t forget to check out my reel/video on social media for a detailed, step-by-step guide. I’d love to see your bread creations—tag me if you give this recipe a try!
This Rustic Country Boule Bread is a no-knead wonder that brings the charm of artisan bread-making right into your kitchen. With just a few simple ingredients and minimal hands-on time, you’ll have a crusty, golden-brown boule with a tender, airy interior.
The long, overnight rise develops incredible flavor, making this bread perfect for soups, stews, or simply slathered with butter. For a visual guide, check out my reel/video on social media where I walk you through the entire process!
