4.9 from 90 votes
French Boule Recipe
The French Boule Recipe produces a rustic round loaf combining bread and whole wheat flours with a poolish pre-ferment. This method intensifies the bread's flavor and creates a textured crust with a tender crumb inside. The dough requires long fermentation and careful folding to develop gluten for a chewy, artisanal texture. The crust crisps during baking, revealing a deep golden-brown color and delivering a satisfying crusty bite.
Prep Time
17 hrs
Cook Time
1 hr
Additional Time
30 mins
Total Time
18 hrs 30 mins
Servings:
12
Calories:
338 kcal
Course:
Side Dish, Appetizer, Bread
Cuisine:
French, Polish
Ingredients
- 650 grams bread flour
- 500 grams whole wheat flour
- 858 grams of water
- 24 grams salt coarse
- 4.5 grams active yeast
Instructions
- In a large container, mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined to make a poolish. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
- In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
- Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
- Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching, and folding until throughly mixed, which takes about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
- Cover and let rest for 2 more hours or until it has tripled in size.
- Transfer the dough to a clean floured surface dusted with flour and form it into a tight ball. Move the dough to a floured proofing basket or clean surface. Cover it with a towel and let proof for 60 to 90 minutes
- Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
- Score the top with a blade, then the bread onto the hot stone. If you're using a bread basket, then Invert the dough directly onto the stone, score, cover with a large metal bowl and bake for 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
- Set it on a cooling rack for 30 minutes.
- Slice and serve.
Cup of Yum
Notes
- Allow the boule to rest for up to 24 hours before slicing to deepen flavor and ease cutting.
- Wrap the bread in a paper bag or clean towel for room temperature storage up to 2 days; freeze in portions wrapped in plastic for up to 3 months.
- Maintain precise water temperatures for poolish and dough to ensure proper fermentation and yeast activity.
- Handle the dough gently to build gluten without deflation, and consider baking on parchment for easy transfer.
- Remove covering in the last 20-25 minutes of baking to achieve a crunchy crust.
- Adjust water quantity slightly according to humidity—add more in dry climates and reduce in humid ones for correct hydration.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
69g
(23%)
Protein
12g
(24%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.2g
(1%)
Sodium
6mg
(0%)
Potassium
209mg
(4%)
Fiber
6g
(24%)
Sugar
0.3g
(1%)
Vitamin A
5IU
(0%)
Vitamin C
0.001mg
(0%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 69g | 23% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 6mg | 0% |
| Potassium | 209mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 0.3g | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.