There is something uniquely special about baking your own bread; and this Bread Boule couldn't be easier. It will transform your lunchtime sandwiches, toasties, brunch dishes and beyond!
They'll be transformed in terms of texture and flavour. Additionally, you’ll have the satisfaction of knowing you made it yourself from minimal ingredients. A freshly baked bread boule can add a rustic touch to any meal.
You'll love it because...
- Doesn't require any fancy equipment (stand mixers/bread makers etc.) - just a bowl, a spoon and a cast iron pot (dutch oven)
- Hands off recipe (until you're getting ready to put it in the oven)
- Can be made in the morning for lunchtime sandwiches!
Ingredients for Bread Boule
You only need FIVE ingredients for this No Knead Bread recipe:
Bread Flour - strong bread flour like Wessex Mill
Water - I use cooled boiled water, aim for body temperature
Quick Dry Yeast
Sugar
Salt
I say this next statement with every recipe on this page, but it applies to every one. To bake a bread boule that tastes fantastic, make sure you use the best quality ingredients you can get/afford.
How To Make Bread Boule
Pre-Proving
Add all dry ingredients (600 g strong bread flour, 2 teaspoon salt, 1.5 teaspoon quick yeast, 1 teaspoon caster sugar) to a bowl and stir to combine
Add 510 g warm water and stir into a shaggy dough with no visible flour streaks.
Cover in cling film, damp dish cloth or shower cap and leave to prove for approximately 4 hours. The total time will ultimately depend on the temperature of your house - see Note 2.
Post-Proving
After 4 hours, add your large cast iron casserole dish (dutch oven/pyrex) to the oven and pre heat to 240C (fan) / 260 conventional / 460F. Make sure the dutch oven is inside the oven so it’s getting hot too.
When you uncover the dough, it should look like this:
Carry out 1 set of stretch and folds (method below):
Stretch and Fold: wet your hands, and then using one hand grab some of the dough in the 12 o’clock position. Lift it up and then fold it into the bottom of the dough. Rotate the bowl 45 degrees so the 3o'clock position is now at 12o'clock and do the same again. Do this 4 times (from each quarter of the dough). Then, leave for 15 minutes.
Tip the dough out onto a floured surface and stretch it out on all sides into a rough rectangular shape. Before folding it, fold it like a burrito or how you would fold a letter to fit into an envelope i.e. take one of the longer sides and fold towards the middle. Then the other side and fold towards the middle.
Then take one end of the long rectangle you now have roll it up until you have a rough ball.
Finally, fold the dough into a ball shape, tucking the undersides in whilst rotating it.The perfect bread boule shape comes from this tucking and rotating technique.
Transfer the dough onto a square of greaseproof paper and score some lines down either side. This will create some splits in the top.
Place inside (hot!) cast iron casserole dish (with lid on) for 25 minutes. Then remove the lid and bake for a further 10 minutes.
Allow the bread boule to cool on a wire rack before cutting.
Storage
Best enjoyed as soon as possible - like with any fresh bread! It is recommended to consume your bread boule within a day or two for optimal freshness.
Can be stored in an airtight container for up to 4 days.
Can be frozen for 3 months.
If you still have some left and it's gone a little stale, why not make my Airfryer Garlic Bread or Homemade Croutons using leftovers?
And finally …
If you have any questions, then leave a comment below and I'll get back to you as soon as possible. Or if you've made my bread boule recipe and love it, please think about leaving a review below!
If you like this recipe and are looking to incorporate more homemade items into your family meal rotation, then why not try my Quick Yeast Pizza Dough Recipe?
Bread Boule (Easiest No Knead Loaf Recipe)
Ingredients
- 600 g strong bread flour
- 2 teaspoon salt
- 1.5 teaspoon quick yeast
- 1 teaspoon caster sugar
- 510 g warm water see Note 1
Instructions
- Add all dry ingredients (600 g strong bread flour, 2 teaspoon salt, 1.5 teaspoon quick yeast, 1 teaspoon caster sugar) to a bowl and stir to combine
- Add 510 g warm water and stir into a shaggy dough with no visible flour streaks
- Cover in cling film, damp dish cloth or shower cap and leave to prove for approximately 4 hours (the total time will ultimately depend on the temperature of your house - see Note 2)
- After 4 hours, add your large cast iron casserole dish (dutch oven/pyrex/ to the oven and pre heat to 240C (fan) / 260 conventional / 460F (with the dutch oven inside the oven so it’s getting hot too).
- Carry out 1 set of stretch and folds (method in step below).
- Stretch and Fold: wet your hands, and then using one hand grab some of the dough in the 12 o’clock position, lift it up and then fold it into the bottom of the dough. Rotate the bowl 45 degrees so the 3o'clock position is now at 12o'clock and do the same again. Do this 4 times (from each quarter of the dough) then leave for 15 minutes.
- Tip the dough out onto a floured surface and stretch it out on all sides into a rough rectangular shape, before folding it like a burrito or how you would fold a letter to fit into an envelope i.e. take one of the longer sides and fold towards the middle, then the other side and fold towards the middle.
- Then take one end of the long rectangle you now have roll it up until you have a rough ball
- Finally, fold the dough into a ball shape, tucking the undersides in whilst rotating it
- Transfer the dough onto a square of greaseproof paper and place inside cast iron casserole dish (with lid on) for 25 minutes, then remove the lid and bake for a further 10 minutes
- Allow to cool on a wire rack before cutting
Debi says
Another amazing recipe 😀
What’s the best way to cook this if you don’t have a Dutch oven?
Lauren says
Hey, you can just bake this in an open pyrex dish or general oven-safe casserole dish - ideally with a lid
Mary Frame says
This was a lovely recipe and I was delighted with the result. Will definitely be making this again, another brilliant one from Lauren 💕
Paula MacLeod says
Have made this a few times now. Can’t believe how easy it is! Love that it’s simple and no rubbish in the bread! So good toasted to!
Moseley says
Fab, easy recipe. I put mine in the airing cupboard to rise! This is such an easy recipe. Love it. 😍
Marie says
Just made this today and it turned out very well.Ive tried quite a few bread recipes this is by far the simplest and definitely most delicious. Thank you for the recipe
Heather McRoberts says
Great recipe, I’ve been making bread for around 6 months and never had a recipe that’s just right. This one hit the nail on the head, thanks Lauren. Absolutely love it and It will definitely be a firm favourite for the family.