Boule bread

Simple Dutch Oven French boule bread that has a golden crust, with a soft fluffy interior.

The following guest post is by my roommate, Kevin. As we all know, I'm a terrible bread maker. Well, not terrible exactly, but it's definitely not my forte — whereas I can churn out beautiful

With a golden, crunchy crust and a chewy interior, this no-knead boule recipe is everything you want in an artisanal loaf of bread at home with little effort!

This is by far the easiest bread to make at home – and as a nice bonus, not only is it a simply delicious bread, but it also features a substantial crust. It’s perfect for hardy sandwiches, as dinner bread, or for dipping in oil or salsa. Over the years, this type of bread has become […]

Thank you for your interest in trying our homemade French Boule bread! Mat has spent countless hours perfecting his French bread so you can be assured this a tried and true receive. Definitely a family favorite of ours!

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. This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. So, when it comes to bread, we can’t really get more authentic…

This easy no knead artisan boule bread recipe means bread on the table tonight. No long rise times and 4 ingredients to achieve this crusty loaf!

Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.

One of my goals for 2019 is to learn how to bake bread. The hubs and I have been watching all of the Great British Baking Show and so I have a few new food goals thanks to that show. I’ve m…

The story of this loaf of bread (condensed version): I’ve been meaning to make this style of bread for a while, but always forget the overnight rise, so remembered last night at about midnight that I was going to start it. I really must have messed up the water to flour ratio (I think I put in 2 cups or more of water, when it should have been only 1 and a half cups). But I figured I’d run with it, put it in the fridge and this morning — well, while it had risen, it was a gloppy mess. I…