Imagine pulling a freshly baked loaf of Boule Artisan Free Form Loaf from your oven, the tantalizing aroma wafting through your kitchen, and the promise of a crisp crust and soft, airy interior just waiting to be savored. This French masterpiece is not only a feast for the senses but also a rewarding baking project that anyone can tackle with just a few simple ingredients. With minimal hands-on time and a long fermentation process that develops incredible flavor, you’ll find that this loaf is both easy to make and utterly irresistible. Ready to impress your family and friends with your baking prowess? Let’s dive into the delicious details of crafting your very own artisan bread!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups water
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Whisk the dry ingredients together to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in the water. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-18 hours. This long, slow fermentation will develop deep flavor and texture.
- After fermentation, place a heavy Dutch oven with its lid into the oven and preheat to 450°F (230°C). Allow the Dutch oven to heat for at least 30 minutes.
- Generously flour a clean work surface and your hands. Carefully turn out the risen dough onto the floured surface, handling it gently to preserve the air bubbles.
- Shape the dough into a loose ball by folding the edges towards the center, creating a round loaf. Do not overwork the dough.
- Carefully remove the hot Dutch oven from the oven and place the dough inside. If desired, score the top of the loaf with a sharp knife to allow for expansion.
- Cover with the lid and return to the oven. Bake for 30 minutes with the lid on to create steam and help develop a crisp crust.
- Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown and crispy.
- Remove from the oven and transfer the loaf to a wire rack. Allow to cool completely for at least 1 hour before slicing to let the interior set.
Tips
- Plan Ahead: Since the dough requires a long fermentation time of 12-18 hours, make sure to start the night before or in the morning for the best results. This slow rise is key to developing the bread's flavor.
- Use a Kitchen Scale: For the most accurate measurements, consider weighing your ingredients. This can help achieve consistent results every time you bake.
- Don't Rush the Heat: Preheating the Dutch oven is crucial for achieving that perfect crust. Make sure to let it heat for at least 30 minutes to create a steamy environment for the bread to rise beautifully.
- Handle with Care: When shaping the dough, remember to be gentle. Preserving the air bubbles is essential for a light and airy loaf, so avoid overworking the dough.
- Experiment with Scoring: Scoring the top of the loaf not only adds a decorative touch but also helps control the expansion during baking. Get creative with your designs!
- Cool Before Slicing: Patience is key! Allow the loaf to cool completely on a wire rack for at least an hour. This step ensures the interior sets perfectly, making for cleaner slices.
- Store Properly: To keep your bread fresh, store it in a paper bag at room temperature. Avoid plastic bags, as they can make the crust soggy.With these tips in mind, you're all set to embark on your baking adventure. Happy baking!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 23g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
