← Back to recipes
Free recipe

Country Boule Recipe

~6-7h bulk + cold proofYield: Multiple 800g boulesTemp: 77°F room temp
A professional bakery-style country boule recipe designed for larger batches. Features red wheat flour blend for complex flavor and open crumb structure.

Pick a Start Time to Make this Recipe

:

Set a start time to see when each step should begin

Instructions

1Dough

  1. Combine levain and 90°F water in mixing bowl
  2. Add in flour, salt & mix for 2 minutes on speed 1

2Fold / Bulk Proof

  1. Transfer to bin
  2. Cover bin with lid and place in room temperature (77°F)
  3. Let proof 30% - about 4 hours

3Divide

  1. Divide into 800g portions

4Shape

  1. Form into boule and shape
  2. Let sit for 15-20 mins
  3. Shape again
  4. Roll boule around in a bowl of rice flour
  5. Transfer dough to banneton, seam side up

5Proof

  1. Let sit at room temp 77°F for 1-2 hours till puffy
  2. Cold proof 12 hours

6Bake

  1. Pre-heat oven to 450°F with the Dutch oven inside, lid on
  2. Flip your Boule into the hot dutch oven, seam side down
  3. Score your boule
  4. Put the top back on dutch oven and return to oven
  5. Bake for 20 minutes
  6. Remove the lid to release steam
  7. Bake for another 10 minutes to brown
  8. Pull out and put on cooling rack

Pro Tips

  • This is a large batch recipe - perfect for baking multiple loaves at once
  • The 30% bulk fermentation indicator means the dough should increase by 30% in volume
  • Red wheat flour adds nutty flavor and deeper color to the crust
  • Maintain consistent 77°F temperature during bulk fermentation for best results
  • Each 800g portion will yield a substantial artisan-style boule
Back