Sometimes I just want to be fancy without having to actually work for it. This bread definitely meets that requirement. This crusty bread is reminiscent of a french boule and requires almost no work at all. Seriously, sign me up. Bread and butter is literally my bread and butter. *kisses fingers*
Let’s begin. Start by adding some flour, salt, and yeast to a large bowl. Whisk them together so the salt and yeast are well distributed among the flour.
Next, add some warm water and stir until completely combined.
Water temperature and yeast
- Yeast is fussy and very particular about water temperature. The ideal temperature for dry yeast to be reconstituted by water is 105-115 degrees F. This is generally warmer than most people use, however, this will give the best rise on your bread. I use a thermometer to check that I am in the correct range.
Next, cover the bowl and let the dough rest for 8-24 hours at room temperature. Take a well deserved break you have worked really hard.
Here’s what your dough should look like after its rest and relaxation:
Now it’s time to get down to business. Turn the dough onto a well floured surface and form into a ball. Carefully pull each corner or edge to the center until a sphere forms. Then flip is over so the seam is on the bottom. Place this onto a piece of parchment paper and let it rest for 30 minutes. While the dough is resting again (diva amiright?), place a dutch oven into oven and preheat to 425 degrees F.
Once dough is rested and oven is preheated, slash an “X” into the top of the dough with a sharp knife. Gently transfer the dough on the parchment paper into the dutch oven. The dutch oven is really hot at this point so be very careful.
Bake covered for 30 minutes. Uncover and bake 15 more minutes until quite golden brown. Inhale freshly baked bread smell for a shameful amount of time. Cool before slicing. Tell no one how easy it was to make this bread and fully accept all praise and adoration from your friends and family when you serve them this bread. Feel no guilt at all.